5 from 1 vote

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.

Table of Contents

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.

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

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

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

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

Step 6: Stir it continuously.

Step 7: Transfer it into the bowl when done.

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

Step 9: Stir it to roast nicely.

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

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

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

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

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

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

Step 16: Transfer it to the bowl when done.

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.

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

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

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

Step 21: Stir them continuously to roast them properly.

Step 22: Transfer them to the bowl when done.

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

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

Step 25: Put 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.

Step 27: Stir 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.

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

Step 30: Stir them continuously to ensure even roasting.

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

Step 32: Finally, put 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.

Step 34: Transfer them into the bowl as well.

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

Step 36: Now take a clean and dry grinder.

Step 37: When the spices are cool enough, transfer them 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.

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

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.

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.