Pav Bhaji Masala

Pav Bhaji Masala

A warm, roasted spice blend that gives pav bhaji its signature tangy, earthy depth.

Total 15 min Makes 6 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

This homemade masala combines coriander, fennel, and dried chiles with amchur and black salt for the tangy backbone of classic Mumbai street-food pav bhaji. Toasting the whole spices before grinding brings out their oils, resulting in a more fragrant and complex blend than most store-bought versions. Make a batch to keep on hand for pav bhaji, or stir it into other vegetable curries for a quick flavor boost.

Ingredients

  • 3 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns
  • 4 dried red chiles, stemmed
  • 2 whole cloves
  • 1 black cardamom pod
  • 2 green cardamom pods
  • 1 bay leaf
  • 1 cinnamon stick, broken into pieces
  • 1 teaspoon cumin seeds, for toasting separately
  • 2 tablespoons amchur (dried mango powder)
  • 1 tablespoon kashmiri red chile powder
  • 1 tablespoon black salt (kala namak)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ajwain (carom seeds)
  • 1/2 teaspoon fine sea salt

Method

  1. Set a dry 9-inch skillet over medium-low heat. Add the coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chiles, cloves, black cardamom, green cardamom, bay leaf, and cinnamon stick pieces.

  2. Toast the whole spices, shaking the skillet frequently, until fragrant and the coriander seeds turn a shade darker, about 3 to 4 minutes. Watch closely so nothing scorches.

  3. Transfer the toasted spices to a plate and let cool completely to room temperature, about 10 minutes.

  4. Once cooled, transfer the toasted spices to a spice grinder or small blender and grind to a fine powder.

  5. Sift the ground spice mixture through a fine-mesh sieve into a bowl, discarding any large husks or fragments left behind.

  6. Add the amchur, kashmiri chile powder, black salt, turmeric, ground ginger, ajwain, and fine sea salt to the ground spices.

  7. Whisk or stir the blend thoroughly until evenly combined and uniform in color.

  8. Transfer the masala to an airtight jar. Store in a cool, dark place for up to 6 months, using about 2 to 3 tablespoons per batch of pav bhaji.

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★ 3.3 (1)

Pav Bhaji Masala

This homemade masala combines coriander, fennel, and dried chiles with amchur and black salt for the tangy backbone of classic Mumbai street-food pav bhaji. Toasting the whole spices before grinding brings out their oils, resulting in a more fragrant and complex blend than most store-bought versions. Make a batch to keep on hand for pav bhaji, or stir it into other vegetable curries for a quick flavor boost.

15 min 6 oz 12 cal

Ingredients

  • 3 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns
  • 4 dried red chiles, stemmed
  • 2 whole cloves
  • 1 black cardamom pod
  • 2 green cardamom pods
  • 1 bay leaf
  • 1 cinnamon stick, broken into pieces
  • 1 teaspoon cumin seeds, for toasting separately
  • 2 tablespoons amchur (dried mango powder)
  • 1 tablespoon kashmiri red chile powder
  • 1 tablespoon black salt (kala namak)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ajwain (carom seeds)
  • 1/2 teaspoon fine sea salt

Method

  1. 1

    Set a dry 9-inch skillet over medium-low heat. Add the coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chiles, cloves, black cardamom, green cardamom, bay leaf, and cinnamon stick pieces.

  2. 2

    Toast the whole spices, shaking the skillet frequently, until fragrant and the coriander seeds turn a shade darker, about 3 to 4 minutes. Watch closely so nothing scorches.

  3. 3

    Transfer the toasted spices to a plate and let cool completely to room temperature, about 10 minutes.

  4. 4

    Once cooled, transfer the toasted spices to a spice grinder or small blender and grind to a fine powder.

  5. 5

    Sift the ground spice mixture through a fine-mesh sieve into a bowl, discarding any large husks or fragments left behind.

  6. 6

    Add the amchur, kashmiri chile powder, black salt, turmeric, ground ginger, ajwain, and fine sea salt to the ground spices.

  7. 7

    Whisk or stir the blend thoroughly until evenly combined and uniform in color.

  8. 8

    Transfer the masala to an airtight jar. Store in a cool, dark place for up to 6 months, using about 2 to 3 tablespoons per batch of pav bhaji.