30 January 2020 Lorraine 0Comment
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This Homemade Durban Masala was my little creation for my online store. I experimented a little until I got that perfect mix. Although I didn’t enjoy the online store and all those goes into it. One thing I am satisfied with is the fact that I got to try out new things. My Homemade Durban Masala did sell very well and everyone that purchased it told me it was amazing.

Recently I chatted to the owner of a very popular chain of spice stores. I must say I wasn’t surprised by what he told me but disgusted nevertheless. He told me that a lot of spice stores add salt to their masala mix. The reason they do this is obviously to bulk up their masala and sell more. It is the reality of things. There are business owners that are so consumed by greed that they would compromise on quality.

After my chat I swore I am never buying masala again. I would rather take some time, roast and grind my own spices. At least that way I know all my ingredients are fresh and I know exactly what goes into it. Trust me it is not difficult to make your own masala.

You can also store your masala for a month in an airtight container in a cool place. If you make your masala in bulk you can freeze it for up to 6 months. I have in the past stored my masala in the freezer and it I’ve had no problems. You don’t have to do all the work, that goes into making the masala, at once. You can roast and grind the spices ahead of time. That way when you ready to make your masala it doesn’t become a tediuos task.

Some Recipes to try using this Masala:

Durban Lamb Curry

Spicy Durban Chicken Curry

Homemade Durban Masala

Homemade masala with freshly ground spices made the Durban way
Course Condiment
Cuisine Indian
Keyword durban masala, homemade masala
Prep Time 30 minutes

Ingredients

  • 500 gram chilli powder
  • 1/4 cup/25g ground cumin
  • 1/4 cup/25g ground coriander
  • 2 tbsp garam masala
  • 2 tbsp ground fennel/soomph
  • 2 tbsp turmeric
  • 1 tspn ground cardamom
  • 1 tspn ground cinnamon

Instructions

  • Roast all your seeds separately in a pan
  • Grind them individually, using a coffee grinder or a pestle and mortar
  • Add all the spices to a large bowl and mix well

Notes

  1. You can use any chilli powder you prefer
  2. I used a local chilli powder called "Rustenberg Chilli Powder"
  3. You can also use some Kashmiri Chilli Powder to your regular chilli powder to add to the red colouring
  4.  You can add dry curry leaves and bay leaf to the masala if you prefer

 

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