Angara Masala is a very versatile masala which can be used for making grills, curries using vegetables, meat , poultry or seafood.
Angara Masala is one of the masalas, which I stock up in my pantry for the grills, curries . The use of various spices along with almonds give a unique taste to curries. This masala can be used to prepare mix vegetable curries , angara potato, or paneer.
This masala can be stocked upto six month in an airtight container. The process of making Angara Masala begins by dry roasting the whole spices.
Once the whole masala is dry roasted, additional powdered spices like turmeric, chilly powder, salt along with almonds are added. Later the entire spices is grounded to fine powder
Check out the recipe of Chicken Angara with this masala.
Huma Kalim
Yields 50 gm
Angara Masala is a very versatile masala which can be used for making grills, curries using vegetables, meat , poultry or seafood.
8 minPrep Time
2 minCook Time
10 minTotal Time
Ingredients
- (A)
- 5 Whole Kashmiri Chilly
- 2 tsp coriander seeds,
- 1 tsp cumin
- 1/4 tsp black cumin (Shahzeera)
- 1 black cardamom
- 6 cloves
- 15 black pepper
- 1 inch cinammon
- (B)
- 1 + 1/2 tsp red chilly powder
- 1 tsp turmeric powder
- 1 tsp salt
- 8 almonds
Instructions
- Dry roast all the whole spices (A) in a pan for about a minute and half on a low flame
- Once done, keep aside to cool
- Now mix together all the ingredients (B) with dry roasted (A).
- Grind to a fine powder.
- Store in an airtight jar & uses accordingly.
