Malvani Masala, Homemade Maharashtrian Malvani Masala
by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 22456 times
Malvani Masala is a popular Maharashtrian spice mix, which is used to flavour curries and subzis. This dry spice powder has a very appetizing flavour and irresistible aroma, which results from the interplay of over a dozen spices!
After roasting, let the spices cool before you powder them, only then you will get the proper smooth consistency – if you try to grind when the spices are hot, the powder will clump up.
Make a batch of this masala and store it in a dry, airtight container away from direct sunlight. Keep the jar well-lidded so that the aroma is locked in.
You can also stock up on other dry homemade masalas like Biryani Masala , Tandoori Masala and Sambar Masala .
- Heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a slow flame for 4 minutes.
- Switch off the flame, add the turmeric powder and nutmeg powder and mix well.
- Transfer into a big plate and cool it completely.
- Once cooled, blend in a mixer till smooth.
- Store in an air-tight container. Use as required.
Nutrient values (Abbrv) per cup
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