Are you wondering how to make Indian spices at home? Try our recipe of Homemade chaat masala, Homemade garam masala, Homemade biryani masala, Homemade chana masala, and Homemade Pav Bhaji masala powder.
2tablespoonginger powder/2-3 small pieces of dry ginger
1tablespoonnutmeg powder/3-4 nutmeg
For biryani masala powder
8-10dry whole red chili
1tablespoonfenugreek seeds
2tablespooncumin seeds
1tablespooncloves
2tablespoonblack pepper
7-8bay leaves
3-4mace
3-4cinnamon stick
7-8black cardamom
8-10green cardamom
1tablespoonfennel seeds
1tablespoonginger powder/2" dry ginger
1tablespoonturmeric powder
For chana masala powder
8-10dry whole red chili
2tablespooncumin seeds
1tablespooncaraway seeds
2tablespooncoriander seeds
2tablespoonpomegranate seeds
1tablespooncloves
7-8black cardamom
1tablespoondried fenugreek leaves/kasoori methi
3-4cinnamon sticks
3-4mace
7-8green cardamom
1tablespoonamchoor/dry mango powder
1tablespoonginger powder/2" ginger piece
1tablespoonnutmeg powder/3-4 nutmeg
For pav bhaji masala powder
7-8dry whole red chilli
2tablespooncoriander seeds
2tablespooncumin seeds
1tablespoonblack pepper
1tablespoonfenugreek seeds
1tablespoonfennel seeds
7-8green cardamom
1tablespoondried mango powder
8-10cloves
Instructions
For chaat masala powder
Dry roast the cumin seeds on a skillet until slightly dark in color. Let it cool.
Grind with the rest of the ingredients and make a fine powder.
Store in an airtight container.
For garam masala powder
Dry roast the whole spices if desired.
Grind to make a fine powder. Cool and store in an airtight container.
For biryani masala powder
Dry roast the whole spices if desired.
Grind to make a fine powder. Cool and store in an airtight container.
For chana masala powder
Dry roast the whole spices if desired.
Grind to make a fine powder. Cool and store in an airtight container.
For pav bhaji masala powder
Dry roast the whole spices if desired.
Grind to make a fine powder. Cool and store in airtight container.
Video
Notes
Always pick and clean the spices to ensure there isn't any adulteration.
If the spices packaging is opened for a long time or they look moist, make sure to dry roast and cool them before grinding.
Store the spices mix in airtight containers only. The extra amount can be stored in the refrigerator for a longer shelf life.
In order to avoid confusion label the containers properly.
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