Ingredients (24)
For the garam masala:
- 2 crushed cinnamon (not cassia) sticks
- 3 crushed Indian bay leaves (or substitute bay laurel)
- 1 tablespoon fennel seeds
- 1 tablespoon green cardamom pods
- 1 tablespoon black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon whole cloves
- 1 teaspoon ground mace or nutmeg
For the chaat masala:
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds
- 2 tablespoons coriander seeds
- 2 tablespoons sea salt
- 2 tablespoons black salt
- 1 tablespoon amchur powder
- 2 teaspoons ground ginger
- 1 teaspoon ground hot chiles
- 1 teaspoon ground black pepper
- 1 pinch asafetida
For the chai masala:
- 4 star anise pods
- 4 teaspoons green cardamom pods
- 4 teaspoons black peppercorns
- 1 crushed cinnamon stick (not cassia)
- 1 teaspoon cloves
- 1 tablespoon ground ginger
Nutritional Information
- Calories87
- Fat3.08g
- Saturated fat0.37g
- Trans fat0.0g
- Carbs17.05g
- Fiber8.01g
- Sugar0.64g
- Protein3.34g
- Cholesterol
- Sodium71.88mg
- Nutritional Analysis per serving (4 servings) Powered by
The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings. Garam masala, the best known, comes from northern India’s Persian-derived Moghul cuisine. It’s mostly used with meat dishes, similar to the use of baharat in the Arab world, and goes well with onion-based sauces. Chaat masala is a tart and salty spice blend used to flavor the enormously popular snack concoctions called chaat. Chai masala is added to a boiling pot of black tea, which is steeped, strained, mixed with milk, and sweetened with sugar or honey to make a fragrant, warming, and invigorating beverage.
Instructions
For the garam masala:
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1
In a dry skillet, toast crushed cinnamon (not cassia) sticks, Indian bay leaves (or substitute bay laurel), fennel seeds, green cardamom pods, black peppercorns, coriander seeds, and whole cloves until the spices are fragrant and lightly smoking. Cool and then crush. Stir in ground mace or nutmeg. Makes about 1/3 cup. Store in an airtight jar for three to four months.
For the chaat masala:
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1
In a dry skillet, toast cumin seeds, fennel seeds, and coriander seeds until lightly browned and fragrant. Cool and crush in a mortar and pestle or in a spice grinder. Combine with sea salt, black salt, amchur powder, ground ginger, ground hot chiles, ground black pepper, and asafetida. Makes about 1 cup.
For the chai masala:
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1
In a dry skillet, combine star anise pods, green cardamom pods, black peppercorns, crushed cinnamon stick (not cassia), and cloves. Toast until fragrant, shaking often. Cool and then grind. Stir in ground ginger. Makes about 1/2 cup.