Jaljeera Masala Powder
Jaljeera masala powder is an exclusive spicy mix made from different seeds, spices, powders, and salt that are available in almost every kitchen.
Ingredients
- 2.5 tbsp Cumin seeds
- 1.5 tbsp Black pepper
- 4 tbsp Dry mint (pudina) leaves powder
- 1 tsp Dry ginger powder
- 1.5 tsp Citric acid
- ¼ tsp Asafetida powder
- 2 tbsp Black salt
- 1 tbsp Table salt
Instructions
- Take a frying pan and heat it on a low flame on your gas stove.
- When the pan is hot enough, put 2.5 tbsp or 12 gms of cumin seeds and 1.5 tbsp or 8 gms of black pepper in it. Stir them to dry roast them on a medium to low flame for about two minutes.
- When you smell the aroma of the roasted spices, turn the flame of your gas stove off, and transfer the roasted spices onto a plate. Set it aside to cool off completely at room temperature.
- Now, take a dry and clean grinder.
- When the spices are cool enough, transfer them into the grinder.
- Now, it is time to add a few powdered spices to the grinder containing the roasted cumin seeds and black pepper, starting with 4 tbsp or 16 gms of dry mint (pudina) leaves powder.
- Then, add 1 tsp or 3 gms of dry ginger powder to the content in the grinder.
- Follow it with 1.5 tsp or 7 gms of citric acid.
- Now add ¼ tsp or 1 gm of asafetida powder to the grinder.
- Then add 2 tbsp or 12 gms of black salt to the content.(Pro tip: Black salt is the foundation of the taste of jaljeera masala powder. So be generous with it).
- Finally, follow it with 1 tbsp or 6 gms of table salt.
- Now, grind the roasted and powdered spices in the grinder into a fine powder.(Pro tip: If you want the masala powder to be coarse, which will not do any harm, grind it once. If you want a finer texture and smoothness in the powder, which will not add to the taste dramatically, grind it a couple of times).
- Check the powder and when you are satisfied with the texture, transfer it into a bowl and your homemade jaljeera masala powder is ready to be used.
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Notes
- Roast the fresh spices with extreme care not to burn them. I recommend roasting them on a low flame and stirring continually till they release their natural aroma. Remove immediately when they start crackling or changing their color.
- Cool the roasted spices properly before grinding. This will prevent clumping due to condensation as well as enhance the freshness and flavor of the masala powder.
- I strongly recommend being generous with the black salt. The distinct salinity will enhance the taste profile.
- The texture of the powder is a matter of personal choice. If you want it coarse, grind the ingredients once. If you want is smooth, grind them a couple of times.
- Use citric acid and asafetida in the powder sparingly. Too much of either of them will dominate the overall flavor profile of the jaljeera masala powder. A little goes a long way.
Nutrition Info (Estimation Only)
Nutrition Facts
Jaljeera Masala Powder
Amount per Serving
Calories
9
Calories from Fat 3
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.03
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Sodium
2039
mg
89
%
Potassium
36
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.3
g
1
%
Sugar
0.04
g
0
%
Protein
0.4
g
1
%
Vitamin A
72
IU
1
%
Vitamin C
0.1
mg
0
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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