Homemade Durban Masala
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.
I created this masala, especially, for those that struggle with adding the right balance of spices to their curries. This Homemade Durban Masala works perfectly well on it’s own, without the added spices. You can however, add some whole spices (cinnamon, cardamom, cloves, bay leaf, star aniseed, black cardamom) for that added flavour.
As you make your own masala you can try and balance the flavours the way you like it. You can add less cumin, more coriander, some crushed cloves…whatever works for your palate. There’s no hard and fast rule in terms of making a masala.
Have you ever been to a spice bar and watched those aunties mix your masala…haha! I have never seen them measure anything. They just dump a little of everything into a bag and that’s their art of masala making.
So please don’t let those masala snobs tell you there’s a fixed recipe. Some spice shops do have a strict recipe they use, if pre-packed, just so they can keep all their masalas the same.
From time to time I change my masala, I love adding more spices to it or reduce something that I don’t think works anymore. Play around until you perfect that Masala. One day you could be selling your own mix.
Some Recipes to try using this Masala:
Homemade Durban Masala
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
- You can use any chilli powder you prefer
- I used a local chilli powder called "Rustenberg Chilli Powder" or the regular Osmans Extra Special Chilli Powder from the stores is perfect too
- You can also use some Paprika or Kashmiri Chilli Powder to your regular chilli powder to add to the red colouring
- You can add dry curry leaves and bay leaf, ground star aniseed and cloves to the masala if you prefer.
Dearest Lorraine
I found a pot of gold when i came across your spice page.
I have been battling to get good masala in Cape Town and buying online did not help.
Iam now excited to use your recipe.
Thank you Lallie, so glad you stumbled upon my blog. Homemade masala is really not difficult to make you can play around with the spices and see what works for you. Some people prefer more chilli powder and less of the other spices if you want a hot masala. Good luck:-)
Hi Lorraine,
Can you use already ground spices or is it better to buy the seeds and roast them yourself?
Thank you in advance.
Catherine
Hi Catherine! You can use the ready ground spices but it’s not as nice and fragrant as roasting and grinding the seeds yourself. I much prefer roasting my own seeds and grinding them. Good luck:-)
Thank you Lorraine. I’m in NZ and have to make my own curry powder. My sister brought me some Furban Masala and I am oh so grateful, but it will run out at some stage so will have to make my own. I made your sweetcorn and cheese samosas today. Yet to try them.l – haven’t fried them yet. I froze them for when I need them.
You can play around with the amounts of spices you add to the chilli powder Catherine. Everybody has different preferences so sometimes you may need less of something and more of another. You will eventually find what works for you. Hope the samoosas are great, thank you for trying them. Take Care:-)
OMG! Those corn and cheese samosas were delicious! I added some ginger and crushed red chillies as I didn’t have fresh green chillies. Would’ve been better with the green chillies of course, but was still amazing!!!
Thank you Catherine. Happy to hear that. It’s one of my family’s favourite samoosas so I’m glad you also loved it. Take Care:-)
Hi L
Hi Lorraine,
I am an ordinary Saffer, Jhb based but grew up in a Natal family. It always drives me mad when I look for the perfect curry recipe and I get to the part where it says ‘add masala’ and I always think ‘well that is the whole recipe!’ So thanks for putting me out of my misery and teaching me how to make real Durban masala! 😁😎
You most welcome Bryan! Glad you finally found a recipe. Please note that it is a recipe that can be tweaked to your taste. I created it so that if you don’t want to add a whole variety of spices to your curry then this masala will work perfectly fine on it’s own. Happy Cooking:-)
I knew what went into a masala mix but I wanted an idea about the quantities. This worked really well.
Thank you Lorraine 🙂
Thank you Preshni. Glad my recipe helped:-)
Dear Lorraine, Thank you for sharing your love of cuisine with us. I live in New Zealand Like Catherine and it is difficult to come by our spices the way we know if from South Africa. Just like Lallie Pillay, we found your blog to be to be a Pot of Gold! This masala recipe is just what the doctor ordered! Thank you.
Thank you so much Edward. I am so happy to hear that. There are not many authentic South African Recipes on google so I’m glad that I can share some of mine. Take Care:-)
@Edward, I too just moved here, 3 months ago, so grateful for your recipes Love Tamarind & Thyme.
Exactly Edward and so much more expensive.
I’m making a batch of this amazing curry powder and am going to sell it here in NZ. Let’s see what they think.
Good luck Catherine:-)
How many cups is 500g of chillie powder.
Hi there! It is about 3 cups of chilli powder
Hi Lorraine,
Cant wait to try making this Masala. I normally use “wet” masala separate ginger and garlic.
Hoping to get my lamb curry on target. 🙂
Hi Pratish. Good luck with your masala and lamb curry. The masala is a very basic recipe so feel free to add other spices or adjust according to your taste:-)
Glad I found your site and busy browsing around. I am sorry but 500g of chilli powder, is this not to excessive. I am not bad with heat but my word this will blow my top
Lol! No, it’s not too much because you only use a small amount in your cooking. Masala is usually made in bulk to save you the trouble of making it everytime you need some. I usually freeze mine if it’s too much. If you look at my Indian curries you will see the amount of masala required per dish, it’s minimal. Good luck:-)
Hello Lorraine, I was just browsing and looking for a delicious Durban lamb stew recipe and I found your recipes, I will definitely try your recipe and also look at making my own masala, I am currently in the UK and miss the Durban spices. Thank you for sharing your lovely recipes.
Regards Habib
Thank you so much Habib! Hope you get to try the recipes. Masala is pretty easy to make and you can change it to suit your own tastes, no hard and fast rules Take Care:-)
Hi Lorraine. I see your recipe calls for garam masala…I’m in the Netherlands and trust me, I have tried just about every masala they sell here and it tastes different. Do you have a recipe for the masala also? Would really appreciate it
Hi Althea! The garam masala is also on my blog. Everybody has a different recipe unfortunately. It’s all about your own taste and preference. You can always adjust the recipes according to your own needs. There is no right and wrong recipe in terms of spice blends and I do hope you eventually create a mix that works for you. However, do try my recipes on my blog and if you need any help feel free to message me. Take Care:-)
Hi Lorraine
Thanks for this recipe.
Need to get my quantities in grams right.I have baking cups as measurements.
You asked for 500grams chilli powder-i have 1 baking cup 250g ×2 ?
Also 1/4 cup in baking cup is 60ml.Can i use this for all your 1/4 cup measurements?
Hi Shanie! Yes you can use the 1/4 measuring cups as I use proper measuring cups when I say cups. In terms of grams I use a scale for that. Good luck:-)
Thank you so much! I have been looking for the perfect mix. I am from KZN and my mother used to mix my masala the way her friends taught her, but since her death 6 years ago I have not been able to get the perfect blend even though I know exactly what goes into the masala
Namaste Lorraine..Do you perhaps have the grams measurment of the spices for this Durban masala. Thank you.
Hi Khushi! For every 1kg you use 100grams of coriander and cumin. The other spices I don’t have in grams as it’s so little I just add them. Will try and post another recipe soon with grams
Thank you for the recipe. I live in Australia , it’s a struggle to get SA masala. I have to get families to post it for me. Definitely try and make this.
Many Thanks
Resh
Hope it work for you Resh:-)
Thank you Lorraine for always sharing the best recipes.
I struggled getting flavoursome masala until I tried your recipe.