DIY Masala!

What would Indian food be without masala? Bland and boring! Getting the right balance and making a masala (Hindi for spice mixes and pastes) that enhances the main ingredients of a dish, is an art that Indian cooks have perfected over centuries. It's an art you can learn!

Making your masala ahead of time means you will save time when you want to put together a dish quickly. All you need is a clean, dry coffee grinder! Make sure to store the prepared masalas well in clean, dry, air-tight containers and they'll taste good for a fairly long time. I like to consume each batch of masala within 8 weeks of preparing it. That way, all the ingredients are still potent a and fresh-tasting.

• Paav Bhaaji Masala
• Bafad Masala
• Paanch Phoran

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