Indian Masalas for Western tastes
Indian curry powder
(or, you can pick this up in most stores)
A few cloves (lavang)
1” stick of cinnamon (dalchini)
A few peppercorns (kali miri)
½ teaspoon turmeric powder (haldi)
Poppy seeds (khus khus) – 1 teaspoon (optional)
Garlic powder – 1 teaspoon
Onion powder – 1 teaspoon
Coriander seeds or powder (dhaniya) – 1 tablespoons
Cuminseed or cuminseed powder (jeera) – 1 tablespoon
Roast all together for a couple of minutes in a pan without any oil, powder and store when cool.
Red masala paste
Fry one onion chopped, 1 tomato chopped, 2 cloves garlic in a little oil for a few minutes, cool, grind to a paste with ½ teaspoon curry powder, 1 teaspoon salt and ¼ teaspoon of red chilly powder (optional). Bottle, refrigerate and use when needed
Green masala paste
Fry 1 onion chopped, 3 cloves of garlic, 1 tablespoon chopped cilantro leaves, 1 teaspoon chopped mint leaves, ½ teaspoon salt, ¼ teaspoon of green chilly paste (optional). Cool, grind, bottle, refrigerate.
Chop 1 large onion fine and fry in a bit of oil with 3 cloves of chopped garlic. Fry till light brown, add 2 teaspoons curry powder and ½ teaspoon salt. This masala is best made when you need as it doesn’t taste as good when it’s stored.
Grind 1 teaspoon poppy seeds, 10 large cashewnuts, ½ teaspoon white pepper powder, ½ teaspoon curry powder, a huge pinch of sugar, ½ teaspoon salt, a dash of chopped cilantro leaves and mint leaves. This masala is best made when needed.