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How to Make Masala Powder - Capture the True
Taste of Authentic Indian and Asian Cooking

Knowing how to make masala is the key to fabulous, authentic flavours and mouthwatering aromas and will take your Indian food to a whole new level! And this easy-to-make recipe using traditional Indian spices is just the ticket. (See the bottom of the page for other recipes)

What You'll Need: (makes about 8-9 tablespoons)

3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp brown/black/yellow mustard seeds
1 tbsp fenugreek seeds
4 tsp black peppercorns
2 tsp green cardamom pods
2 tsp chili powder
2 tsp fennel seeds
2 tsp ajwain seeds
1 x 3 inch piece of cinnamon

tbsp = tablespoon
tsp = teaspoon

Directions:

• Break up the cinnamon stick

• Grind the cinnamon along with the cardamom, cumin, coriander, fenugreek, fennel, ajwain, mustard seeds and peppercorns

• Once ground, sieve into a bowl 

• Finally, add the chili powder and combine thoroughly

Storing and Toasting Info...

Garam Masala Powder

Store in a cool place in an airtight jar out of direct sunlight. Use within 3 months.

Note: For even more flavours, colours and aromas you can dry toast the cardamom pods, cloves, coriander, cumin, peppercorns and fennel seeds for a few minutes before grinding.

Read more about this simple, highly recommended cooking technique. (Link opens in new window)

Ingredient Note: For the best flavours, I advise using a few whole spices when and where you can when making your blends. If you don't have them whole just use pre-ground spices and reduce the quantities by half. So, if it says 2 tablespoons of whole cumin you would use 1 tablespoon of pre-ground cumin. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.

Now You Know How to Make Masala You May Like to Try...

Goda Masala -   Add True Western Indian Flavours to Your Home Cooking

Chat Masala Mix With the Unique, Smoky Essence of Black Cardamom

Chili Powders - A  Collection of Hot Mild and Fiery Blends

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