In India, now a day most of the women buy ready-made masalas. During new masala season (March-April), women will visit a masala mill of their preference and choose quantity of masala they want for a whole year. Accordingly mill grinds masala for them on the spot. For ground chilies, you can choose from variety of chilies like, Kashmiri, reshampattti, sherkha, etc. which you can mix and match depending on their spiciness. I myself get most of my masalas from India whenever I visit. If I run out of particular masala before my next visit I buy it from Indian grocery store.

I have provided recipes of frequently used masalas here for reference. You can keep a coffee grinder exclusively for masala if you wish to make them yourself. Store these masalas in a spice jar or mason jar for up to six months.

Dhana-Jeeru (spice blend of ground coriander and cumin seeds):

2/3 cup dhana (whole coriander seeds)

1/3 cup jeeru (cumin seeds)

Roast dhana and jeeru separately on a stove top or in 350 degrees’ oven until light golden brown, 4 to 6 minutes. Let seeds cool down and grind them in a coffee grinder. Makes about 1 cup. (You can use this spice blend with turmeric to make mild curry).

 

Garam Masala:

To make curries or stews, instead of curry powder mostly garam masala is used. Turmeric is already available in masala box.

15 bay leaves, broken into 2-3 pieces

½ cup cumin seeds

4 tablespoons coriander seeds

2 tablespoons black peppercorns

2 teaspoons cardamom seeds from green cardamom pods

2 teaspoons whole cloves

1-inch piece of cinnamon stick

6-7 dried mace blades or 2 teaspoons ground mace

Roast whole spices on stove top until golden brown or seeds starts to pop. If using ground mace, add off heat. Toast for few seconds. Let spices cool down and grind them in a coffee grinder. Makes about 1 cup. (You can also buy whole garam masala spices and grind at home from Indian grocery stores).

 

Curry Powder:

½ cup coriander seeds

2 tablespoons cumin seeds

2 tablespoons brown mustard seeds

1 tablespoon fenugreek seeds

1 tablespoon black peppercorns

2-inch piece of cinnamon stick

1 teaspoon cardamom seeds from green cardamom pods

3 whole dry chilies (like Chile de arbol or Bird’s eye) or 1 tablespoon red chili flakes

1 tablespoon ground turmeric

2 teaspoons ground ginger

Roast whole spices on stove top until golden brown or seeds starts to pop. Off heat add ground turmeric and ginger. Toast for few seconds. Let spices cool down and grind them in a coffee grinder. Makes about 1 cup.

 

Sambhar Masala:

½ cup urad dal (split hulled black lentils)

2 tablespoons coriander seeds

2 tablespoons brown mustard seeds

1 tablespoon cumin seeds

1 tablespoon fenugreek seeds

1 tablespoon black peppercorns

5-6 whole dry chilies (like Chile de arbol or Bird’s eye) or 2 tablespoons red chili flakes

2 tablespoons unsweetened coconut flakes

2 tablespoons ground turmeric

1 teaspoon asafetida

Roast urad dal on stove top until light golden brown. Remove from pan and set aside. Roast whole spices on stove top until golden brown or seeds starts to pop. Off heat add coconut flakesground turmeric and asafetida. Toast for few seconds. Let spices cool down, combine them with urad dal and grind them in a coffee grinder. Makes about 1 cup.

 

Chaat Masala:

2 tablespoons black peppercorns

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 teaspoon ajwain seeds

3 teaspoons amchoor (dried mango powder)

1 teaspoon ground dry ginger

1 teaspoon asafetida

1 teaspoon cayenne pepper

2 teaspoons sanchar (black salt)

2 teaspoons salt 

First combine peppercorns, cumin seeds, coriander seeds and ajwain seeds. Lightly roast them and let them cool down completely. Grind them in spice grinder and let them cool down before combining with rest of the spices and salts. Makes about ½ cup. Can be used to sprinkle over salads, vegetables and fruits.

 

Chai(Tea) Masala:

1 cup dry ginger powder (sunth)

½ cup ground black pepper

¼ cup ground cinnamon

1/8 cup ground cardamom

Combine all ingredients in bowl and keep in air tight container. You can also first freshly ground black pepper, cinnamon and cardamom; and then combine with ginger powder. Makes about 2 cups.