Dal makhani masala powder is a combination of fragrant spices, such as fennel seeds, black pepper, mace, and more.
These spices are first roasted and ground to a fine powder. This spice blend intensifies the taste and flavor of dal makhani, a favorite in North Indian cuisine.
Follow the instructions in my simple guide to make dal makhani powder at home and spice up your culinary adventure.
KEY TAKEAWAYS
- Homemade dal makhani masala powder will transform the taste and add magic to your dish.
- Store the powder in an airtight jar. Protect it from direct sunlight and moisture. This will help retain its optimum taste and flavor for more than a few months.
- In addition to traditional dal makhani, you can add this powder to classic dal tadka, spinach dal, rajma masala, creamy paneer butter masala, chana masala, aloo gobi, and even into vegetable biryani.
- Dal makhani masala powder offers a warm taste with subtle sweetness. It is also spicy and earthy with a hint of floral flavor.
How to Make Dal Makhani Masala Powder? (Step by Step Guide with Images)
Step 1: Take a wok or a frying pan and heat it on a low flame on your oven.
Step 2: Put 5 tsp of coriander seeds, 1 tsp of black pepper, 1 tsp of fennel seeds, and 5 pods of green cardamom in the hot wok.
Step 3: Stir the spices occasionally until you smell the nice aroma of roasted spices. Transfer the content onto a plate.
Step 4: Now put 15 pieces of dry red chilies of medium size in the wok.
Step 5: Stir them continuously to roast them slightly but see that the color does not change. Transfer it onto the plate.
Step 6: Then put 3 pieces of star anise, two torn pieces of mace, 4 sticks of medium-sized cinnamon sticks, ½ tsp cloves, and one nutmeg and dry roast them.
Step 7: Stir the spices continuously for even roasting and prevent them from being burnt. Transfer the content onto the plate as well.
Step 8: Put 6 pieces of garlic in the wok. Do not remove the skin from them.
Step 9: Do not forget to stir them continuously so that you do not fry them.
Step 10: Transfer them onto the plate. Set it aside for some time to cool off.
Step 11: Transfer the cooled spices into a grinder.
Step 12: Grind them to get your dal makahani masala powder. Check and grind them a couple of times if you want a fine powder.
Recipe Card
Dal Makhani Masala Powder
Ingredients
- 5 tsp Coriander seeds
- 1 tsp Black pepper
- 1 tsp Fennel seeds
- 5 pieces Green cardamom
- 15 pieces Dry red chili
- 6 cloves Garlic
- 2 pieces Mace (torn)
- 4 pieces Cinnamon medium-sized sticks
- 1 piece Nutmeg
- 3 pieces Star anise
- ½ tsp Cloves
Instructions
- Take a wok or a frying pan and heat it on a low flame on your oven.
- Put 5 tsp of coriander seeds, 1 tsp of black pepper, 1 tsp of fennel seeds, and 5 pods of green cardamom in the hot wok.
- Stir the spices occasionally until you smell the nice aroma of roasted spices. Transfer the content onto a plate.
- Now put 15 pieces of dry red chilies of medium size in the wok.
- Stir them continuously to roast them slightly but see that the color does not change. Transfer it onto the plate.
- Then put 3 pieces of star anise, two torn pieces of mace, 4 sticks of medium-sized cinnamon sticks, ½ tsp cloves, and one nutmeg and dry roast them.
- Stir the spices continuously for even roasting and prevent them from being burnt. Transfer the content onto the plate as well.
- Put 6 pieces of garlic in the wok. Do not remove the skin from them.
- Do not forget to stir them continuously so that you do not fry them.
- Transfer them onto the plate. Set it aside for some time to cool off.
- Transfer the cooled spices into a grinder.
- Grind them to get your dal makahani masala powder. Check and grind them a couple of times if you want a fine powder.
Notes
- I always use fresh whole spices to make dal makhani masala powder and advise you to do likewise. This adds to the taste and natural flavor of the powder.
- Roast the whole spices in a dry pan patiently to perfection. Keep an eye on their color change. Remove them immediately from the pan when you notice fumes coming out and hear crackling sounds.
- You can go ahead and experiment by adding several other spices and ingredients such as onion or amchur powder for a unique twist in the taste.
- Ensure you make a fine powder of the roasted whole spices. Grind them intermittently in a grinder for a couple of times. You may even strain the husk and grind them separately to achieve a smooth texture.
- I strongly suggest not to make a whole lot of dal makhani masala powder at one shot. Make just enough of it so that you can consume it within a couple of months to enjoy the best taste and flavor.
