masala recipes

Curry Masala is a spiced, flavourful mix made by roating &amp; grinding spices. Curry Masala is a useful handy ingredient to make gravies, curries, non-veg dishes and side dish quickly. Curry Masala Powder is a must have ingredient at home fresh &amp; without preservatives.

Curry Masala | Curry Masala Powder

nos dried red chillies

coriander seeds

nos 1 inch sticks cinnamon

cloves

tsp pepper

tbsp turmeric / virali manjal (crushed)

cumin seeds

fennel seeds

First crush turmeric roughly and set aside.

To a pan add red chillies. Dry roast until crisp, transfer to a plate and set aside.

Now add all other ingredients and roast until golden and nice aroma comes. Switch off then add crushed turmeric and roasted red chillies. Mix well and switch off.

Cool down completely then transfer to mixer jar, grind to a fine powder. Spread it on a plate, cool down then store in a clean dry jar.

Curry Masala Powder keeps well in room temperature itself for at least 3 months.

https://www.youtube.com/watch?v=TXSvlX2Ng_c

Curry masala powder recipe a handy powder used in Indian cooking.

For more detailed description with step by step pictures check here: https://www.sharmispassions.com/curry-masala-powder-recipe/

Ingredients:
20 nos dried red chillies
1/2 cup coriander seeds
4 nos 1 inch sticks cinnamon
1 tbsp cloves
1 tsp pepper
2 tbsp turmeric crushed(virali manjal)
1 tablespoon cumin seeds
2 tablespoon fennel seeds

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Curry masala powder recipe | Indian homemade curry masala powder

Chana Masala is a delicious and popular side dish made with chickpeas. Chana Masala is a great accompaniment for chapati, roti, poori and for rice meal. Learn to make Chana Masala with step by step pictures.

Chana Masala Recipe

chana

sized big onion chopped finely

red chilli powder

coriander powder

garam masala or chana masala powder

coriander leaves

lemon juice lemon

water

salt

tomatoes

medium sized big onion chopped roughly

ginger

garlic

pepper

cinnamon

bay leaf

Soak chana overnight or at least for 8 hours. Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft, Set aside. In a pan heat oil - add onion, tomato, ginger, garlic and sauté till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer.

Grind it to a fine paste. Set aside. In a pressure cooker heat oil - add the items under 'to temper' then add onions and fry till golden brown. Then add the tomato onion paste.

Add the spice powders, mix well. Once the raw smell of masalas leave add chana along with the cooked water to this mixture and pressure cook for 1 whistle in medium flame. Add required salt.

Once done, open and add more water if the gravy is too thick - I added remaining 1 cup water and allowed it to boil in sim for 5mins.Once oil separates and desired consistency is reached, Garnish with coriander leaves, lemon juice and switch off.

Serve hot with bhatura / rotis!

Top 2 masala recipes recipes from across the web

The most viewed masala recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curry Masala | Curry Masala Powder

Chana Masala Recipe

Top 2 masala recipes recipes from across the web

The most viewed masala recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curry Masala | Curry Masala Powder

Chana Masala Recipe

The most viewed masala recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine