Home-made masala

Home-made masala

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  • 4 T
  • Easy
  • 10 minutes
  • 5 minutes


  • 2 T fennel seeds
  • 2 T coriander seeds
  • 1 cinnamon or cassia bark stick
  • 5 cardamom pods
  • 1/2 T cumin seeds
  • 1/2 T fenugreek
  • 2 star anise
  • 1 t turmeric
  • 1 t powdered ginger
  • 1 T dried chilli flakes

Cooking Instructions

In a non-stick frying pan over a medium to low heat, dry-fry the spices until fragrant – take care not to let them burn.

Grind to a fine powder using a coffee grinder or pestle and mortar. Store in an airtight glass jar for up to a week.

TASTE Recipe by: TASTE
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