The special mutton masala powder adds a delicious flavor and beautiful aroma to mutton and meat dishes. This meat masala powder can transform a regular dish into a yummy and flavorful meal.
Homemade masala is always the best and has a fresh aroma. I use this masala as a secret ingredient in so many recipes including mutton, chicken, eggs, etc. It is a must have in the curry recipes along with garam masala.
You need to roast the spices in a cast iron pan and then grind to make a fine powder. You can easily store the masala powder in an airtight container for up to 1-2 months. This recipe makes about 180 grams of masala powder that is enough for a whole month.
Ingredients
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
- 4 tbsp Kashmiri chili powder
- 2 tbsp turmeric powder
- 4 tbsp coriander seeds
- 3 tbsp funnel seeds
- 3 tbsp chana dal
- 1 ½ tbsp cumin seeds
- 2 tsp pepper
- 2 tsp cinnamon
- 20 green cardamom pods
- 20 cloves (spice)
- Half of nutmeg
- 2 star anise
- 15 cubeb peppercorns
- 2 tsp garlic powder
- 2 sprigs fresh curry leaves
- 1 tbsp salt
How to make mutton masala powder
Heat a cast iron pan, add mustard seeds and fenugreek seeds and cover the pan for few seconds until the mustard seeds have popped.
Remove from heat and add Kashmiri powder and turmeric powder and transfer this mixture to a spice grinder and grind to make a fine powder.
Add all the remaining spices to the pan and roast for 30 seconds on medium heat until fragrant. Stir continuously.
Now, combine all these spices with the grinder ingredients and grind all together to a fine powder.
You may need to grind all the spices in batches and mix them in a bowl. Add salt to the grinder in the final spin.
Let the masala powder cool down completely then transfer it to an airtight jar/container and store it for up to 1-2 months.
Mutton Masala Powder Recipe
Ingredients
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
- 4 tbsp Kashmiri chili powder
- 2 tbsp turmeric powder
- 4 tbsp coriander seeds
- 3 tbsp funnel seeds
- 3 tbsp chana dal
- 1 ½ tbsp cumin seeds
- 2 tsp pepper
- 2 tsp cinnamon
- 20 green cardamom pods
- 20 cloves (spice)
- Half of nutmeg
- 2 star anise
- 15 cubeb peppercorns
- 2 tsp garlic powder
- 2 sprigs fresh curry leaves
- 1 tbsp salt
Instructions
- Heat a cast iron pan, add mustard seeds and fenugreek seeds and cover the pan for few seconds until the mustard seeds have popped.
- Remove from heat and add Kashmiri powder and turmeric powder and transfer this mixture to a spice grinder and grind to make a fine powder.
- Add all the remaining spices to the pan and roast for 30 seconds on medium heat until fragrant. Stir continuously.
- Now, combine all these spices with the grinder ingredients and grind all together to a fine powder.
- You may need to grind all the spices in batches and mix them in a bowl. Add salt to the grinder in the final spin.
- Let the masala powder cool down completely then transfer it to an airtight jar/container and store it for up to 1-2 months.
