Maggi Magic Masala Recipe
Stir this homemade all-purpose Maggi masala magic powder into Indian curries, dals and veggies for loads of umami and flavor. It takes just minutes to make!
Servings: 8 1 tablespoon servings (approx)
Calories: 17kcal
Equipment
- Spice grinder or blender
Ingredients
- 1 tablespoon coriander seeds (dhania ke beej)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon fenugreek seeds (methi dana)
- 20 black peppercorns (kali mirch)
- 4 green cardamom pods (hari elaichi)
- 6 cloves (laung)
- ¼ nutmeg kernel (use ½ teaspoon ground nutmeg as a substitute. In that case don't roast the nutmeg-- add it with the other powdered ingredients after roasting)
- 2-6 dried red chili peppers (tweak according to your preference for heat)
- 1 tablespoon onion flakes (or onion powder)
- 2 teaspoon garlic powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon sugar
- 1 teaspoon salt (skip the salt if you're on a low-sodium diet)
Instructions
- Place coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, peppercorns, nutmeg, cloves, green cardamom and whole dry red chili peppers in a skillet. Turn heat on to medium-low.
- Roast the ingredients for about five minutes or until they are very aromatic and a few shades darker. Remove to a plate to cool.
- Place the cooled spices in a spice grinder or blender. Blend until powdered. To the spice grinder add onion powder, garlic powder, turmeric, garam masala, sugar and salt. Blend again to mix.
- Store in an airtight container in a kitchen cupboard or in the fridge.
Nutrition
Serving: 1tbsp (approx) | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 293mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg