Meal Prep · Indian
Malvani Masala
Unlock the authentic flavors of coastal Maharashtra with this aromatic homemade spice blend.
Ingredients
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Step-by-step- Heat a heavy-bottomed pan or kadai over medium-low heat. Dry roast the coriander seeds until fragrant and slightly darker, about 3-4 minutes. Remove and set aside.
- In the same pan, dry roast cumin seeds, black peppercorns, and fennel seeds together until aromatic, about 2-3 minutes. Remove and add to the coriander seeds.
- Next, dry roast poppy seeds and sesame seeds until they start to crackle and turn light golden. Be careful not to burn them. Add to the other spices.
- Add cinnamon stick, green cardamom, black cardamom, cloves, star anise, and fenugreek seeds to the pan. Dry roast until fragrant, about 2 minutes. Add to the spice mixture.
- If using whole nutmeg, gently roast it for a minute. Add dried red chilies and roast until crisp and fragrant, being careful not to inhale the fumes. Add to the spice mixture.
- Finally, add desiccated coconut to the pan. If using oil, add 1 tbsp and roast the coconut until golden brown and fragrant. This step is crucial for the Malvani flavor. Let it cool completely.
- Once all the roasted spices and coconut are completely cooled, combine them in a spice grinder or a powerful blender. Add nutmeg powder if using instead of whole nutmeg.
- Grind to a fine powder. Sieve the powder if you prefer a very fine texture, and grind any coarse bits again. Store the Malvani Masala in an airtight container.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 20 kcal |
| Total Fat | 1.5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 1.5 g |
| Fiber | 1 g |
| Protein | 0.5 g |
Storage & Freezer Guide
Make it last Airtight Container Up to 6 months
Store the dry Malvani Masala in a clean, dry, airtight container in a cool, dark place away from direct sunlight and moisture to preserve its aroma and potency.
Chef’s Corner
- **Low Heat Roasting:** Always roast spices on low to medium-low heat. This ensures even roasting and prevents burning, which can make the masala bitter.
- **Cool Completely:** Ensure all roasted spices are completely cool before grinding. Grinding warm spices can release oils prematurely and lead to a pasty texture or reduce shelf life.
- **Adjust Spice Level:** For a spicier masala, increase the number of dried red chilies. For a milder version, reduce them or use less pungent varieties.
- **Freshness is Key:** For the most aromatic Malvani Masala, use whole, fresh spices and grind them yourself. Pre-ground spices often lack the same intensity of flavor.
