Masala powders form an integral part of Indian cooking. One Such masala is Ghee Roast Masala from Mangalore. I am so much in love with this now.I always have this in stock. I have been trying to make different Sabzis with this masala.
Anyone who tries this will fall in love with it. I bet that.
Recipe for Ghee Roast Masala Powder:
(Prepares approximately 700 gms ghee roast powder)
1/2 Kg Dried red Kashmiri chillies – for a nice bright colour.
125 Gms Coriander seeds/ Dhania
50 Gms Black Peppercorns/ Kali Mirch
2 Handsful of fresh garlic,(keep the skin on)
1. Clean & remove the stalks of the chillies.
2. Either sun dry them for a few days or Incase you cannot sun dry just roast it lightly but ensure it does not burn.
3.Roast the rest of the ingredients (except garlic ) separately at a low flame for a few minutes only, until they are a shade darker and starts to get aromatic (the aroma is hard to miss). Remove from heat and let cool.
4. Combine all ingredients and grind into a fine powder. Sift using a metal sieve.
This can be stored in a airtight container upto one year in the refrigerator.
Sun dry the garlic flakes for a few days and then mix to the above mixture.
Do try small quantities first.
Recipe Baby Potato Green Bell Pepper Ghee Roast Masala
250 Gms Boiled baby potatoes
4 big Onions finely chopped
4 Tomatoes Pureed
½ Tsp Jeera/Cumin seeds
1 Tsp Red Chilli powder
1.5 Tsp Ghee Roast Masala powder
¼ Tsp Amchur Powder/Dry Mango Powder
½ Tsp Ginger Paste
½ Tsp Garlic Paste
1 Green chilli slit for garnishing
Handful of fresh coriander finely chopped
Ginger Julienned for garnishing
Salt to taste
1 Tbsp Ghee
2 Tsp Roasted Flax seeds for garnishing
Heat the Ghee in a pan. Add Jeera/Cumin ,red chilli powder,ginger paste and garlic paste and saute for 10 secs. Add the chopped onions and roast till golden brown. Add the boiled potatoes and chopped coriander and roast till the potatoes turn golden brown. Add the tomato puree. Let it simmer for 4 mins. Add the ghee roast masala and amchur powder and salt. Mix well and keep it on low flame for 4 mins. Mix well. Garnish with roasted flax seeds, slit green chillies and Julienned ginger and server hot with Phulkas/ Naan/Rotis/Rice.