Meat Masala Powder Recipe

5 from 1 vote
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Embark on a culinary journey with my meat masala powder, a fragrant blend of meticulously roasted spices designed to elevate your meat dishes.

Uncover the secrets behind crafting this aromatic masterpiece with a step-by-step guide.

Join me in creating a spice blend that promises to infuse every bite with unparalleled depth and warmth, transforming your meals into unforgettable culinary experiences.

Meat Masala Powder

KEY TAKEAWAYS

  • Craft a rich meat masala powder with a blend of roasted spices like cumin, fennel, and black pepper for a flavorful experience.
  • Follow a simple guide to individually roast and grind spices, ensuring a well-balanced masala powder with optimal flavor.
  • Expert tips include proper roasting, following the sequence, relying on sensory cues, cooling intervals, and grinding in small batches.
  • Preserve freshness by storing the masala powder in a cool, dark, airtight container, avoiding moisture, and using a dark container to shield it from light.
  • Enhance various dishes like mutton curry, biryani, kebabs, and meatball curry with the spiced-up flavor of the meat masala powder.

How to Make Meat Masala Powder? (Step by Step Guide with Images)

Step 1: Take a wok or a frying pan. Heat it on a low flame on your gas stove.

Heating wok

Step 2: Put 20 gms of poppy seeds (khus khus) into the wok to roast them slightly.

Putting 20 gms of poppy seeds (khus khus) into the wok

Step 3: Stir it continuously so that it is not burnt or gets over-roasted unevenly.

Stirring it continuously

Step 4: Transfer the roasted poppy seeds into a bowl.

Transferring the roasted poppy seeds into a bowl

Step 5: Now, put 1 tbsp of dry fenugreek (kasturi methi) leaves into the wok.

Putting 1 tbsp of dry fenugreek (kasturi methi) leaves into the wok

Step 6: Stir it continuously.

Stirring dry fenugreek

Step 7: Transfer it into the bowl when done.

Transfer it into the bowl when done

Step 8: Now dry roast 4 pieces of mace (javitri).

Dry roasting 4 pieces of mace (javitri)

Step 9: Stir it to roast nicely.

Stirring it to roast nicely

Step 10: Transfer it to the bowl when you are satisfied with the roasting.

Transferring it to the bowl

Step 11: Then put 40 gms of fennel seeds (saunf) into the wok and dry roast them nicely.

Putting 40 gms of fennel seeds

Step 12: Stir them until you notice a slight change in the color and hear mild crackling sounds.

Stirring them until you notice a slight change in the color

Step 13: Transfer the roasted fennel seeds into the bowl as well.

Transferring the roasted fennel seeds into the bowl

Step 14: Now, put 40 gms of cumin seeds (jeera) into the wok.

Putting 40 gms of cumin seeds

Step 15: Do not forget to stir them until you see a slight color change and the crackling sound as well.

A slight color change

Step 16: Transfer it to the bowl when done.

Transferring it to the bowl

Step 17: Now, put 10 gms of green cardamom (elaichi), 10 gms of small 1-inch cinnamon (dalchini) sticks, and 5 pieces of star anise (chakra phool) into the wok.

Putting 10 gms of green cardamom (elaichi), 10 gms of small 1-inch cinnamon (dalchini) sticks, and 5 pieces of star anise (chakra phool) into the wok

Step 18: Roast them nicely by stirring them continuously until you can smell the aroma.

Roasting them nicely by stirring them continuously

Step 19: Transfer it to the bowl when they are done as well.

Transferring it to the bowl

Step 20: Now put 40 gms of black pepper (kali mirch) into the wok.

Putting 40 gms of black pepper (kali mirch) into the wok

Step 21: Stir them continuously to roast them properly.

Stirring them continuously to roast them properly

Step 22: Transfer them to the bowl when done.

Transferring them to the bowl when done

Step 23: Then put 10 gms of cloves (laung) in the wok.

Putting 10 gms of cloves (laung) in the wok

Step 24: Stir them until you can smell the aroma of roasted cloves.

Stirring them until you can smell the aroma of roasted cloves

Step 25: Put them into the bowl.

Putting them into the bowl

Step 26: Now put 3 medium-sized bay leaves (tej patta) into the wok. Tear them into small pieces for better results.

Putting 3 medium-sized bay leaves (tej patta) into the wok

Step 27: Stir them as usual.

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Stirring them as usual

Step 28: Transfer the roasted bay leaves into the bowl when these are crisp and you notice a slight change in color.

Transferring the roasted bay leaves into the bowl when these are crisp and you notice a slight change in color

Step 29: Now put 60 gms of coriander seeds (dhania) into the wok.

Putting 60 gms of coriander seeds (dhania) into the wok

Step 30: Stir them continuously to ensure even roasting.

Stirring them continuously to ensure even roasting

Step 31: Transfer them to the bowl when the color changes slightly and you hear the crackling sound.

Transferring them to the bowl when the color changes slightly

Step 32: Finally, put 100 gms of dry red chilies (laal mirch) into the wok.

Putting 100 gms of dry red chilies (laal mirch) into the wok

Step 33: Stir them occasionally for some time until the color changes slightly and you can smell the aroma.

Stirring them occasionally for some time until the color changes slightly

Step 34: Transfer them into the bowl as well.

Transfer red chilies into the bowl

Step 35: Let the bowl full of all of the roasted spices sit for some time so that the spices cool off completely.

The roasted spices sit for some time

Step 36: Now take a clean and dry grinder.

A grinder

Step 37: When the spices are cool enough, transfer them from the bowl to the grinder.

Transferring spices from the bowl to the grinder

Step 38: Grind the spices nicely into a fine powder. You may have to grind it a couple of times depending on the fineness of the powder you prefer.

Grinding the spices nicely into a fine powder

Step 39: Transfer the ground spices to a plate. Your aromatic and magical homemade meat masala powder is ready for use.

Meat masala powder is ready

Pro Tips for Making Meat Masala Powder

Roast Nicely: You will have to dry roast all the spices and ingredients nicely. You can roast them all together but it is better to roast each of them separately for better results.

Spice Sequencing: Follow the order in the recipe for roasting each spice. This sequence is designed to optimize the release of flavors and aromas, contributing to the overall balance of your masala powder.

Sensory Cues: Rely on your senses during roasting – watch for color changes, listen for crackling sounds, and savor the delightful aromas. These cues indicate when each spice is perfectly roasted.

Cooling Interval: Allow the roasted spices to cool completely before grinding. This prevents heat-induced alterations in flavor and texture, preserving the integrity of your masala blend.

Grind in Small Batches: You may do it in batches if your grinder is small in size and all of the ingredients cannot be accommodated. Do not force everything into the grinder. There must be some space for the ingredients to move freely inside and produce a fine and proper powder.

Grinding Finesse: Depending on your preference, you may need to grind multiple times, ensuring a silky-smooth consistency.

Meat Masala Powder Storing Tips

Cool Storage: Keep your freshly ground meat masala powder in an airtight container to preserve its freshness. Store it in a cool, dark place away from direct sunlight to maintain its aromatic potency.

Avoid Moisture: Moisture is the enemy of spice blends. Ensure the container is completely dry before storing the masala powder to prevent clumping and loss of flavor.

Use a Dark Container: Opt for a dark-colored container to shield the spice blend from light exposure. This helps retain the vibrant color and robust flavor of your homemade masala.

How Does Meat Masala Powder Taste?

Rich and Earthy: The combination of roasted cumin, fennel, and coriander seeds imparts a deep, rich earthiness to the masala powder.

Warm and Spicy: The inclusion of black pepper, cloves, and dry red chilies adds a distinct warmth and spiciness to the blend.

Aromatic and Fragrant: The infusion of green cardamom, cinnamon, and mace contributes to a fragrant and aromatic profile.

Balanced Bitterness: The subtle bitterness from poppy seeds and fenugreek leaves adds a delicate bitterness to the mix.

Slightly Sweet: Fennel seeds contribute a hint of sweetness to the masala powder.

Peppery and Smoky: The smokiness from roasted dry red chilies and the peppery notes from black pepper contribute to a well-rounded flavor.

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Meat Masala Powder Featured Image

Meat Masala Powder Alternatives

Garam Masala Powder: This alternative will offer a warm and aromatic balance of sweet and savory notes due to the cinnamon, cardamom, cloves, cumin, and coriander seeds. The flavor profile is perfect for a comforting touch to your meat dishes.

Chaat Masala Mix: This is an alternative that will give a tangy, spicy, and slightly sweet touch due to the amchur (dried mango powder), cumin, coriander, black salt, and red chili powder. The unique zing and burst of flavors will create excellent meat dishes.

Curry Powder Blend: This aromatic, mildly spicy, and slightly sweet alternative made from turmeric, cumin, coriander, ginger, and fenugreek is a versatile and great alternative, especially if you want to give your meat dishes a more curry-like profile.

What Dishes Can Meat Masala Powder be Used in?

Mutton Curry: The rich and earthy notes of the masala powder complement the tender mutton, creating a hearty and flavorful curry.

Mutton Biryani: Infuse your biryani with the warm and spicy undertones of the masala powder, adding layers of complexity to the succulent mutton.

Spicy Lamb Kebabs: Coat your lamb kebabs with the masala powder for a peppery and smoky kick, enhancing the grilling experience.

Meatball Curry: Roll your meatballs in the masala powder before cooking to infuse them with a balanced blend of spices.

Keema Paratha: Knead the masala powder into the mutton keema stuffing for your parathas, creating a spiced and flavorful filling.

Recipe Card

Meat Masala Powder Featured Image

Meat Masala Powder

By Mita Mondal
Meat masala powder is a mix of carefully roasted spices, perfect for making your meat dishes taste amazing.
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Condiments
Cuisine Indian
Servings 40 tbsp
Calories 28 kcal

Ingredients
  

  • 20 grams Poppy seeds (khus khus)
  • 1 tbsp Dry fenugreek leaves (kasturi methi)
  • 4 pieces Mace (javitri)
  • 40 grams Fennel seeds (saunf)
  • 40 grams Cumin seeds (jeera)
  • 10 grams Green cardamom pods (elaichi)
  • 5 pieces Star anise (chakra phool)
  • 10 grams Cinnamon (dalchini) (small 1-inch pieces)
  • 40 grams Black pepper (kali mirch)
  • 10 grams Cloves (laung)
  • 3 pieces Bay leaves (tej patta)
  • 60 grams Coriander seeds (dhania)
  • 100 grams Dry red chilies (laal mirch)

Instructions
 

  • Heat the Wok: Begin by heating a wok or frying pan on low flame using your gas stove.
  • Roast the Poppy Seeds: Add 20 gms of poppy seeds (khus khus) into the wok. Continuously stir to roast them evenly without burning.
  • Transfer to Bowl: Once roasted, transfer the poppy seeds to a bowl and set aside.
  • Dry Roast Fenugreek Leaves: Now, add 1 tbsp of dry fenugreek (kasturi methi) leaves into the wok. Stir continuously and transfer to the bowl when done.
  • Roast the Mace: Dry roast 4 pieces of mace (javitri) in the wok until fragrant. Transfer to the bowl when satisfactorily roasted.
  • Roast Fennel Seeds: Add 40 gms of fennel seeds (saunf) to the wok. Stir until they slightly change color and emit mild crackling sounds. Transfer to the bowl.
  • Roast Cumin Seeds: In the same manner, roast 40 gms of cumin seeds (jeera) until there's a slight color change and they crackle. Transfer to the bowl.
  • Spice Mix Roasting: Combine 10 gms of green cardamom (elaichi), 10 gms of small 1-inch cinnamon sticks (dalchini), and 5 pieces of star anise (chakra phool) in the wok. Roast until aromatic and transfer to the bowl.
  • Roast Black Pepper: Add 40 gms of black pepper (kali mirch) to the wok. Continuously stir and transfer to the bowl once properly roasted.
  • Roast Cloves and Bay Leaves: Roast 10 gms of cloves (laung) and 3 medium-sized bay leaves (tej patta) torn into small pieces. Transfer to the bowl when aromatic and crisp.
  • Roast Coriander Seeds: Add 60 gms of coriander seeds (dhania) to the wok. Roast until the color slightly changes and you hear crackling sounds. Transfer to the bowl.
  • Roast Dry Red Chilies: Finally, add 100 gms of dry red chilies (laal mirch) to the wok. Stir occasionally until the color slightly changes and the aroma arises. Transfer to the bowl.
  • Cool Down the Spices: Allow all roasted spices in the bowl to cool completely.
  • Grind into Powder: Once cooled, transfer the spices to a clean, dry grinder. Grind into a fine powder, repeating if necessary for preferred fineness.
  • Transfer and Store: Transfer the ground spices to a plate. Your homemade aromatic meat masala powder is now ready for use!
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Notes

Spice Roasting Tips: Roasting spices individually helps enhance their flavors. Take care not to burn them; maintain a low flame and stir continuously for even roasting.
Sequence Matters: Following the sequence outlined in the recipe ensures each spice is roasted optimally for the best overall blend.
Using Senses: Pay attention to visual cues like color changes, listen for crackling sounds, and savor the aromas emitted during roasting. These indications signal when each spice is perfectly roasted.
Cooling Phase: Allow all roasted spices to cool completely before grinding. This step prevents altering the flavor due to residual heat and aids in achieving a fine powder texture.
Grinding Techniques: Depending on the grinder's capacity and your preferred powder consistency, grind in batches and repeat the process for a finer texture.
Storage Best Practices: Store the masala powder in an airtight container placed in a cool, dark area. Avoid exposure to moisture and light to maintain its freshness and potency.
Experimentation Encouraged: Adjust the spice quantities to match your taste preferences. You can also explore variations by adding or reducing certain spices to create a unique blend.
Labeling Containers: If preparing different spice blends, ensure to label containers correctly to avoid confusion and maintain freshness.
Shelf Life Awareness: While spices don't spoil easily, their potency decreases over time. Aim to use the masala powder within six months for the best flavor.

Nutrition Info (Estimation Only)

Nutrition Facts
Meat Masala Powder
Amount per Serving
Calories
 
28
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Sodium
 
7
mg
0
%
Potassium
 
127
mg
4
%
Carbohydrates
 
5
g
2
%
Fiber
 
3
g
13
%
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
689
IU
14
%
Vitamin C
 
2
mg
2
%
Calcium
 
51
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Set out on a flavorful journey with my meat masala powder, crafted from meticulously roasted spices.

You May Also Like:  Goda Masala Powder Recipe

Follow the expert guide, store it wisely, and enhance a variety of dishes with its rich and aromatic touch for unforgettable culinary experiences.

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