This literally translates to “Black Masala” as the whole spices used in this flavourful blend are roasted to a beautiful dark brown colour that provides this unique hue to the masala.

KALA MASALA

Ingredients

1 tbsp oil
½ cup coriander seeds
8-10 bay leaves
15-20 dried bhedgi mirchi
15-20 dried lavangi mirchi
½ tbsp mustard seeds
½ tbsp niger seeds (ram til)
1 tsp fenugreek seeds
1 tsp white sesame seeds
2 tbsps cumin seeds
25-30 black peppercorns
2-3 star anise
½ tbsp stone flower
1½ tsps caraway seeds
12-15 green cardamoms
5-10 cloves
5 black cardamoms
1¼ tsps poppy seeds
1 tsp nag kesar
1 tsp black sesame seeds
3-4 cinnamon sticks
2-3 mace blades
1 inch dried turmeric piece
1 tsp dry ginger powder
1¼ tsps asafoetida (hing)
½ piece of nutmeg
¼ cup grated dry coconut
2 tsps salt

Method

1. Heat oil in a kadai, add coriander seeds, bay leaves, bhadgi mirchi, lavangi mirchi, and roast till the spices turn dark brown, sauté continuously to avoid the spices from burning.
2. Transfer the roasted spices into a bowl, set aside to cool.
3. In the same kadai, add mustard seeds, black sesame seeds, niger seeds, fenugreek seeds, white sesame seeds, cumin seeds, black peppercorns, star anise, stone flower, caraway seeds, green cardamoms, cloves, black cardamoms, poppy seeds, cobra saffron, black sesame seeds, cinnamon sticks, mace blades, turmeric piece, dry ginger powder, asafoetida, and nutmeg and dry roast till the spices turn fragrant.
4. Add dried coconut grated and continue to sauté for 1-2 minutes. Transfer into the same bowl and allow the spices to cool slightly.
5. Add salt, mix and put into a blender jar, and blend to a fine powder.
6. Sift the blended powder into a bowl, transfer this powder into an air tight container and use as required.


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