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Because trapped moisture can cause clumps and flatten the flavour, warm spices should never be stored in a closed jar. Homemade masalas can make everyday cooking easier without filling the kitchen shelf with several packets. Grinding small batches lets you prepare blends suited to dal, sabzi, chole, sambar, rasam, pav bhaji, and biryani. The basic process is simple: get the spices ready, roast them when needed, let them cool, and then grind them into a powder. The key is to protect the aroma after grinding. Small batches are also easier to finish while the masala still smells fresh. With a few common whole spices and seasonings, you can build a useful homemade masala collection for regular meals throughout the week.
Use coriander seeds, cumin seeds, black peppercorns, green and black cardamoms, cinnamon, cloves, and bay leaf. Dry roast the whole spices on low heat for two to three minutes until they release a warm, spicy aroma, then cool them completely. Grind the roasted spices into a fine powder and keep it in an airtight container. This blend works as a finishing spice for everyday dishes. Combine roasted cumin and coriander with black salt, regular salt, black pepper, dry mango powder (amchur), and ginger powder. Lightly roast the cumin and coriander seeds, then let them cool. Grind the roasted spices and mix them with the remaining ingredients. Store the blended spice in an airtight jar. Its combination of salt, tang, and warm spice makes it useful for adding flavour to foods that need a sharper, more lively seasoning at the table. For sambar masala, use coriander seeds, chana dal, urad dal, cumin, dried red chillies, fenugreek seeds, and curry leaves. Dry roast the ingredients one by one until golden and aromatic, then cool them completely. Grind everything into a smooth powder and store it in an airtight container. The blend is designed for sambar and other South Indian dishes. Adjust the amount of dried red chilli to suit the level of spiciness you want in your homemade masala for meals. This everyday blend combines coriander seeds, cumin seeds, fennel seeds, turmeric powder, red chilli powder, black peppercorns, cloves, and cinnamon. Roast the whole spices and let them cool for a few minutes before grinding. Grind them finely, then mix it in the turmeric and red chilli powder. Keep the finished masala in a clean glass jar. The blend can become a useful seasoning for everyday vegetable dishes, especially when you want several familiar spices together without measuring each one separately at home. Chole or chana masala can be made using coriander, cumin, black pepper, and dry mango powder, with optional anardana, black salt, dry ginger powder, and kasuri methi. Lightly roast the coriander, cumin, and pepper, then cool them completely. Add the dry mango powder and optional kasuri methi before grinding. Add the finished blend to chole or chana while cooking. It also works for aloo chole and kala chana when you want a tangy, spiced flavour at home.
Add it just before the dish is ready to serve so its aroma stays fresh in dal, rajma, paneer, and vegetable curries.
