Meat Masala

Meat Masala, to make delicious chicken, egg, and meat dishes, with the magical touch of spice. Homemade is always the best. Here’s the recipe!

Meat Masala

® This is a RAS signature Recipe©

Makes 180 gms.

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Meat Masala

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Description

Meat masala is often used in curries, stews, and other slow-cooked meat dishes. It can also be used as a marinade for grilling or barbecuing. The spice blend adds depth of flavor and aroma to the meat, making it a popular choice for those who enjoy bold and flavorful dishes.

Ingredients

Servings

• 2 tsp Mustard seeds

• 1 tsp Fenugreek seeds

• 4 Tbsp Kashmiri Chilli powder

• 2 Tbsp Turmeric powder

• 4 Tbsp Coriander seeds

• 3 Tbsp Fennel seeds

• 3 Tbsp Chana dal (Split chickpeas)

• 1 ¹⁄₂ Tbsp Cumin seeds

• 2 tsp Pepper

• 2 tsp Cinnamon

• 20 Green Cardamom pods

• 20 Cloves (spice)

• Half of one Nutmeg (half of the whole spice (seed))

• 2 Star anise

• 15 Cubeb peppercorns (Tailed pepper / Jawa peppercorn / Vaal milagu)

• 4 large cloves Garlic

• 2 sprigs Fresh curry leaves

• 1 Tbsp Salt

Instructions

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1. In a dry pan ( cast iron is best), add the mustard seeds and fenugreek seeds and heat.
2. Cover the pan, open and stir till the mustard seeds have popped. Don't wait too long or you mustard seeds will burn.
3. Remove from heat and add Kashmiri Chilli Powder and Turmeric Powder.
4. Add to a spice grinder and grind to a powder.
5. Add all remaining whole spices into the pan again and toast for about 30 seconds, till nice and fragrant. (medium heat with constant stirring).
6. Add the garlic cloves ( patted dry first ) and curry leaves ( they should be dry).
7. Stir on a medium flame for 1 minute, covering the garlic with the spices, as you stir to dry them out a little.
8. Add all of this to the previous grinder ingredients and grind again ( all together) to a powder.
9. You may need to do this in batches. You may also grind coarsely, then mix in a bowl and then grind again in batches till a fine powder is achieved.
10. Add 1 Tbsp salt on your final spin, in the grinder.
11. Allow cooling completely. Store in an airtight container up to 1 month in the fridge.
12. I store this at room temperature without any problem, but due to the addition of fresh garlic, keeping in the fridge is advised.

Note

• Key Ingredients: Spices, Garlic, Curry Leaves, Salt.

Keywords: meat masala, meat masala spice mix