Meat masala powder combines distinct flavor of the meticulously roasted spices, poppy seeds, mace, and others, ground to perfection. Follow my simple and customizable recipe to make your homemade meat masala powder.
KEY TAKEAWAYS
- Meat masala powder will offer a rich and flavorful dining experience turning an ordinary meat dish into something extraordinary.
- Use clean and dry glass containers to preserve the freshness of the masala powder. Avoid refrigeration. Instead store it in a cupboard away from heat and direct sunlight.
- Add this powder to enhance the taste and flavor of traditional mutton curry, kebabs, meatball curry, and even in mutton biryani and keema paratha.
- Though this powder offers a unique taste, you may get a similar taste using garam masala powder, chaat masala mix, or curry powder in your meat dishes.
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.
Recipe Card
Meat Masala Powder
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
- Take a wok or a frying pan. Heat it on a low flame on your gas stove.
- Put 20 gms of poppy seeds (khus khus) into the wok to roast them slightly.
- Stir it continuously so that it is not burnt or gets over-roasted unevenly.
- Transfer the roasted poppy seeds into a bowl.
- Now, put 1 tbsp of dry fenugreek (kasturi methi) leaves into the wok.
- Stir it continuously.
- Transfer it into the bowl when done.
- Now dry roast 4 pieces of mace (javitri).
- Stir it to roast nicely.
- Transfer it to the bowl when you are satisfied with the roasting.
- Then put 40 gms of fennel seeds (saunf) into the wok and dry roast them nicely.
- Stir them until you notice a slight change in the color and hear mild crackling sounds.
- Transfer the roasted fennel seeds into the bowl as well.
- Now, put 40 gms of cumin seeds (jeera) into the wok.
- Do not forget to stir them until you see a slight color change and the crackling sound as well.
- Transfer it to the bowl when done.
- 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.
- Roast them nicely by stirring them continuously until you can smell the aroma.
- Transfer it to the bowl when they are done as well.
- Now put 40 gms of black pepper (kali mirch) into the wok.
- Stir them continuously to roast them properly.
- Transfer them to the bowl when done.
- Then put 10 gms of cloves (laung) in the wok.
- Stir them until you can smell the aroma of roasted cloves.
- Put them into the bowl.
- Now put 3 medium-sized bay leaves (tej patta) into the wok. Tear them into small pieces for better results.
- Stir them as usual.
- Transfer the roasted bay leaves into the bowl when these are crisp and you notice a slight change in color.
- Now put 60 gms of coriander seeds (dhania) into the wok.
- Stir them continuously to ensure even roasting.
- Transfer them to the bowl when the color changes slightly and you hear the crackling sound.
- Finally, put 100 gms of dry red chilies (laal mirch) into the wok.
- Stir them occasionally for some time until the color changes slightly and you can smell the aroma.
- Transfer them into the bowl as well.
- Let the bowl full of all of the roasted spices sit for some time so that the spices cool off completely.
- Now take a clean and dry grinder.
- When the spices are cool enough, transfer them from the bowl to the grinder.
- 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.
- Transfer the ground spices to a plate. Your aromatic and magical homemade meat masala powder is ready for use.
Notes
- Use fresh whole spices to make this powder if you want the authentic taste like the meat masala powder typically used in the restaurants.
- Before grinding, roast the whole spices nicely and carefully without burning them. This will render a unique flavor due to the natural oils released.
- I prefer roasting each of the whole spices separately. This enhances the taste and flavor of the mixture even more. However, you can roast them together if you are in a hurry.
- Notice the color change of the whole spices and remove them from the frying pan immediately when you smell the aroma, hear the crackling sounds, or the spices start to change their color, as the case may be. This will stop the cooking process.
- Let the hot roasted whole spices cool down completely at room temperature before you grind them. I would suggest grinding them in small batches if you are making a large quantity of powder.
