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What is Masala?

"The word "masala" actually translates as the word for "spice" but is also used to describe a sauce or the base of a dish. The techniques used in making this masala sauce can be transferred to other dishes too, so learning how to make this properly will help you to generally improve your Indian cooking."


Ghee (Indian clarified butter) 2 tbsp

Oil 7 tbsp

Cinnamon sticks 3 cm, or cassia bark

Bay leaves 3

Black cardamom 2

Green cardamom 4

Cloves 4

Cumin seeds 1 tbs

Onions 500 g, diced in a processor

Fine sea salt 1 tsp

Garlic cloves 3

Ginger 4 cms, cut into rough chunks

Chillies 2-3

Passata 150ml

Turmeric powder ½ tsp

Paprika 1 tsp

Cumin powder ½ tsp

Coriander powder 1 ½ tsp

Garam masala 1 tsp

Fine sea salt ½ tsp or according to taste

Fresh coriander 8-10 stems, chopped

If you are not using the masala immediately, allow to cool before storing in an airtight jar. Cover with neutral cooking oil if you would like to further prolong the shelf life and then refrigerate (it will keep up to a month this way). You can also portion this masala and place in the freezer (it will keep up to 6 months).

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