All Purpose Masala

July 25, 2022Niketa
All Purpose Masala

Prep time: 15 minutes

Cook time: 5 minutes

Serves:

All Purpose Masala is a fragrant, flavor-packed masala recipe. This spice blend literally enhances flavor of everyday recipes making it taste unique.

Every household has its special secret masala which makes family recipes unique and special. Today I am sharing my mom’s multi-purpose masala recipe. I call this recipe as my mom’s magic spice blend. A touch of this masala enhances the taste of curries and rice. This masala is a wonderful aromatic Indian spice blend that my mom uses in many recipes. This blend is super quick and very easy to make. All you have to do is dry roast the spices on a low-medium heat, then cool before finally grinding it into a fine powder.

INGREDIENTS TO MAKE MASALA

Here is a list of whole spices you will need for this recipe:

Coriander Seeds: Lightly roasted coriander seeds gives a wonderful sweet, warm flavor and aroma to this spice blend.

Cumin Seeds: Lightly roasting cumin seeds and grinding them into a powder brings out the optimum flavor from seeds. Cumin imparts a warm, earthy aroma to this masala.

Cinnamon sticks: Did you know there are different types of cinnamon. I typically use Cassia Cinnamon as it is spicy and sweet in flavor. Alternatively, you can use Ceylon Cinnamon which is sweet and floral in aroma.

Cloves: Addition of cloves gives an intense warm flavor and aroma to this spice blend. It adds a texture and depth to this blend. Hence, a little quantity goes a long way.

Green Cardamom Pods: Green Cardamom has a citrus, slight sweet taste. The pods are maximum flavor so mom uses the entire pod to make this masala.

Star Anise: Star Anise has a strong distinct flavor that is sweet, licorice like.

Black peppercorns: Black peppercorns gives an earthy, sharp and woody flavor to this masala.

HOW TO MAKE ALL PURPOSE MASALA

Dry Roast the Spices: Heat a large skillet over a low-medium heat. Add coriander seeds dry roast until they are fragrant. Make sure you don’t toast them too much as it can add bitterness to the masala. Remove from the heat, transfer to a plate and let it cool.

Allow to Cool the Spices: Allow the roasted spices to cool completely. Grinding them when they are still warm can create the moisture in the spice mix. Thus, reducing its shelf life.

Grind into fine powder: Once the spices are completely cooled, grind into a fine powder. You can use a spice grinder, electric coffee grinder or mortar pestle to grind the masala. Make sure you shake the grinder a few times to ensure spices are evenly ground.

Storing the Masala: Store the all purpose masala in an airtight glass container in a cool place for up to 3 months. However, it can be used beyond 3 months mark – but they do lose flavor and potency.

How to use all purpose masala

This masala is a perfect addition to all kinds of Indian curries and rice preparations. It can be also used as a seasoning for grilled chicken, tofu or fish. My mom adds this masala to her Palak paneer, cabbage rice, Maharashtrian Masale Bhat & cauliflower curry. I will be sharing all her recipes soon.

If you like making your own spice blend check my Dabeli masala recipe.

Print Recipe

All Purpose masala

  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Total time: 20 minutes

    A quick, simple and flavorful all purpose masala is an incredible blend of spices that my mom uses in classic staple recipes.

    Ingredients

    • 1/4 cup Cumin Seeds
    • 1/2 cup Coriander Seeds
    • 3 1/2 inch Cinnamon pieces
    • 5 Star Anise
    • 6 Pods Green Cardamom
    • 7 Cloves
    • 12 Black Peppercorns

    Method

    Instructions

    • 1)

      Heat a large skillet over low-medium heat pan. Add coriander seeds. Stir and roast the seeds until they become fragrant and toasty. Make sure they don’t turn brown. Transfer it on a plate.

    • 2)

      Next add cumin seeds, cinnamon, cloves, cardamom, star anise and black peppercorns. Stir & dry roast them until they are fragrant. Keep on stirring so the spices are roasted uniformly. Transfer to the same plate as coriander seeds. Allow all the spices to cool down.

    • 3)

      Once cooled, transfer the spices to a spice grinder. Grind to a fine powder. Transfer the powder to an airtight container and store the masala up to 3 months.

    Notes

    • Make sure you dry roast the spices. Dry roasting the spices dries off the moisture from them & makes them crispier. Plus toasting allows the spices to release  aroma for a fragrant and deep flavors.. The roasted spices can be ground more easily too.
    • If you want your spice blend to be super fine in texture sieve it, collect larger bits of spices and regrind them
    • Store the masala in an airtight glass container in a cool place for up to 3 months. However, it can be used beyond 3 months mark but it does lose flavor and potency.
    • Mom doesn’t add chilies to her masala but you can add chilies if you like.

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