Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala |

by Tarla Dalal

Malvani Masala, Homemade Maharashtrian Malvani Masala

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Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala | with 39 amazing images.

Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala is a spice powder which finds its presence in every Maharashtrian household. Learn how to make Maharashtrian Malvani masala.

To make Malvani masala powder, heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a medium 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.

Malvani masala powder is a popular Maharashtrian spice mix, which is used to flavour curries and sabzis. This dry spice powder has a very appetizing flavour and irresistible aroma, which results from the interplay of over a dozen spices!

While every housewife has her own recipe of this Maharashtrian Malvani masala, we have itemized each ingredient with precise proportion to get the perfect consistency, texture and aroma.

Make a batch of this Malvani 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.

Tips for Malvani masala powder. 1. Store in an air-tight container, it stays fresh upto 6 months. 2. Malvani masala is famously used to make vaal ki usal. 3. Roast masala on medium flame only. 4. Stir continuously while roasting the Malvani masala otherwise the whole spices will burn and will taste bitter. 5. Cool the ingredients completely then only grind it. 6. Do not blend the masala continuously or it will release oils and will become like semi-paste. 7. Store the masala in an air tight container in a cool, dry place and not in the fridge or else it will loose its flavour. 8. You can make your everyday gravies using this masala like: usal, misal, sabzi etc. 9. If you eat more spicy food, you can also use other varieties of dry red chillies as per your choice because Kashmiri chillies are less spicy.

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Malvani Masala, Homemade Maharashtrian Malvani Masala recipe - How to make Malvani Masala, Homemade Maharashtrian Malvani Masala

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Preparation Time: 10 mins Cooking Time: 4 mins Total Time: 14 mins 1Makes 1.25 cups
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Ingredients

For Malvani Masala Powder
2 tsp oil
4 tbsp coriander (dhania) seeds
2 tbsp poppy seeds (khus-khus)
1 tbsp dagad phool (black stone flower)
1 tsp schezuan peppers (triphal)
1 tbsp fennel seeds (saunf)
1 tbsp caraway seeds (shahjeera)
1 tsp mustard seeds ( rai / sarson)
3 cardamoms (elaichi)
2 bay leaves (tejpatta)
1 tsp mace (javantri)
1 small stick cinnamon (dalchini)
1 tbsp black peppercorns (kalimirch)
2 small star anise (chakri phool)
1/2 tbsp cumin seeds (jeera)
5 cloves (laung / lavang)
15 whole dry kashmiri red chillies , broken into pieces
8 pandi chillies , broken into pieces
1 tsp turmeric powder (haldi)
1/2 tsp nutmeg (jaiphal) powder

Method

For malvani masala powder

To make malvani masala powder, heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a medium 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 the malvani masala powder in an air-tight container. Use as required.

Malvani Masala, Homemade Maharashtrian Malvani Masala recipe with step by step photos

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what is Malvani masala powder made off ?

what is Malvani masala powder made off ? Maharashtrian Malvani masala is made from cheap and easily available ingredients such as 4 tbsp coriander (dhania) seeds, 2 tbsp poppy seeds (khus-khus), 1 tbsp dagad phool, 1 tsp schezuan peppers (triphal), 1 tbsp fennel seeds (saunf), 1 tbsp caraway seeds (shahjeera), 1 tsp mustard seeds ( rai / sarson), 3 cardamoms (elaichi), 2 bayleaves (tejpatta), 1 tsp mace (javantri), 1 small stick cinnamon (dalchini), 1 tbsp black peppercorns (kalimirch), 2 small star anise (chakri phool), 1/2 tbsp cumin seeds (jeera), 5 cloves (laung / lavang), 15 whole dry kashmiri red chillies , broken into pieces, 8 dry red chillies (pandi) , broken into pieces, 1 tsp turmeric powder (haldi) and 1/2 tsp nutmeg (jaiphal) powder. See below image of list of ingredients for Malvani masala powder.

making Malvani masala powder

Heat 2 tsp oil in a broad non-stick pan.
Add 4 tbsp coriander (dhania) seeds.
Add 2 tbsp poppy seeds (khus-khus).

Add 1 tbsp dagad phool.
Add 1 tsp schezuan peppers (triphal).
Add 1 tbsp fennel seeds (saunf).
Add 1 tbsp caraway seeds (shahjeera).
Add 1 tsp mustard seeds ( rai / sarson).

Add 3 cardamoms (elaichi).
Add 2 bayleaves (tejpatta).
Add 1 tsp mace (javantri).
Add 1 small stick cinnamon (dalchini).
Add 1 tbsp black peppercorns (kalimirch).

Add 2 small star anise (chakri phool).
Add 1/2 tbsp cumin seeds (jeera).
Add 5 cloves (laung / lavang).
Add 15 whole dry kashmiri red chillies , broken into pieces.
Add 8 dry red chillies (pandi) , broken into pieces.

Sauté on a medium flame for 4 minutes.
Switch off the flame, add 1 tsp turmeric powder.
Add 1/2 tsp nutmeg (jaiphal) powder.
Mix well.
Transfer into a big plate and cool it completely.

Transfer to a mixer.
Pulse and blend, don’t continuously blend otherwise it will release release oil and become a paste. We want a dry powder. First image of pulsing masala.
Second image of pulsing masala.
Third image of pulsing masala. Your masala is ready.
Transfer to a serving bowl.

Use as required.

tips for Malvani masala powder

Store in an air-tight container, it stays fresh upto 6 months.
Malvani masala is famously used to make vaal ki usal.
Roast masala on medium flame only.
Stir continuously while roasting the Malvani masala otherwise the whole spices will burn and will taste bitter.

Cool the ingredients completely then only grind it.
Do not blend the masala continuously or it will release oils and will become like semi-paste.
Store the masala in an air tight container in a cool, dry place and not in the fridge or else it will loose its flavour.
You can make your everyday gravies using this masala like: usal, misal, sabzi etc.
If you eat more spicy, you can also use other varieties of dry red chillies as per your choice because kashmiri chillies are less spicy.