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Malvani masala powder recipe | Maharashtrian Malvani masala | how to make Malvani masala |
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
4 Mins
Total Time
14 Mins
Makes
1 cups
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)
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)
15 whole dry Kashmiri red chilli , broken into pieces
8 pandi chillies , broken into pieces
1 tsp turmeric powder (haldi)
1/2 tsp nutmeg (jaiphal) powder
Method
Malvani Masala, Homemade Maharashtrian Malvani Masala recipe with step by step photos
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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.
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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.
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Heat 2 tsp oil in a broad non-stick pan.
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Add 4 tbsp coriander (dhania) seeds.
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Add 2 tbsp poppy seeds (khus-khus).
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Add 1 tbsp dagad phool.
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Add 1 tsp schezuan peppers (triphal).
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Add 1 tbsp fennel seeds (saunf).
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Add 1 tbsp caraway seeds (shahjeera).
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Add 1 tsp mustard seeds ( rai / sarson).
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Add 3 cardamoms (elaichi).
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Add 2 bayleaves (tejpatta).
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Add 1 tsp mace (javantri).
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Add 1 small stick cinnamon (dalchini).
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Add 1 tbsp black peppercorns (kalimirch).
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Add 2 small star anise (chakri phool).
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Add 1/2 tbsp cumin seeds (jeera).
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Add 5 cloves (laung / lavang).
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Add 15 whole dry kashmiri red chillies , broken into pieces.
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Add 8 dry red chillies (pandi) , broken into pieces.
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Sauté on a medium flame for 4 minutes.
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Switch off the flame, add 1 tsp turmeric powder.
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Add 1/2 tsp nutmeg (jaiphal) powder.
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Mix well.
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Transfer into a big plate and cool it completely.
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Transfer to a mixer.
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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.
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Second image of pulsing masala.
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Third image of pulsing masala. Your masala is ready.
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Transfer to a serving bowl.
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Use as required.
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Heat 2 tsp oil in a broad non-stick pan.
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Store in an air-tight container, it stays fresh upto 6 months.
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Malvani masala is famously used to make vaal ki usal.
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Roast masala on medium flame only.
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Stir continuously while roasting the Malvani masala otherwise the whole spices will burn and will taste bitter.
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Cool the ingredients completely then only grind it.
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Do not blend the masala continuously or it will release oils and will become like semi-paste.
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- 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.
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Store in an air-tight container, it stays fresh upto 6 months.
Nutrient values (Abbrv)per plate
| Energy | 72 cal |
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Fat | 8 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Malvani Masala, Homemade Maharashtrian Malvani Masala
The Nutrient info is complete
Absolutly wrong measurements
March 13, 2025, midnight
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