Homemade spice blends are my favorite kind of recipes. They are fresh, wholesome, free of any fillers and preservatives, and bursting with flavors. After mastering the proportions of spices for various spice blends, I have stopped buying most of them since I make them in my own kitchen. Today’s recipe is one such extremely popular spice blend that hails from Indore, a city in the central part of India. It’s called Jeeravan Masala (जीरावन मसाला) or Jeeraman Masala (जीरामन मसाला).
Indore is famous for its baffling variety of lip-smacking street food, both sweet and savory. Kachoris, bhutte ka kees, khopra patties, chole tikki, dahi bada, mawa batti, jaleba, halwa, Indori Poha, Indo-Chinese fusion food; you name it! The Chhappan Dukan that literally translates to 56 shops is the heaven on Earth for foodies. The entire street is a vast display of the city’s culinary diversity that would make you drool. The aromas wafting through the air is irresistible. Upon my recent visit to Indore, I got to taste the classic Indori Poha that had been hearing a lot about.
Indori Poha is a light and soulful dish made from beaten rice flakes. The poha is unassumingly simple. It’s the garnish ingredients that make Indori Poha what it is. Sev, onions, lemon juice, pomegranate, some grated carrot, and the most important garnish – the jeeravan masala. Jeeravan masala powder enhances the taste of the poha manifold. Therefore, a generous sprinkle of jeeravan over a piping hot serving of Indori Poha is indispensable.
The cook in me had been anxious and curious, wanting to try making jeeravan masala the first thing I get home. My friend suggested I buy jeeravan masala online. There is an ocean of brand to choose from. But being a snob that I am when it comes to masalas, I wanted to create this iconic masala in my own kitchen. The sheer satisfaction you feel upon tasting a pinch of perfect jeeravan masala after several trials is incomparable. I hope you experience it too. Let’s see how to make Indori jeeravan masala at home.
If you are like me who loves to make their own masalas, check out these recipes.
- Homemade Chole Masala Recipe
- Khandeshi Garam Masala Recipe
- Homemade Chai Masala Recipe
- Homemade Garam Masala Recipe (Coming Soon)
- Sambar Masala (Coming soon)
How to Make Indori Jeeravan Masala
- Cumin seeds – ½ tbsp
- Caraway seeds/Shahi jeera – ¾ tsp
- Asafetida – ⅛ tsp
- Coriander seeds – 1 tsp
- Bay leaf – 1
- Dried red chilies – 6 (Or 1 tsp red chili powder)
- Salt – to taste
- Fennel seeds/Saunf – ½ tbsp
- Turmeric powder – ¼ tsp
- Dried mango powder/Amchur – ½ tbsp
- Ground cinnamon – ¼ tsp
- Black cardamom – 1
- Cloves – 3
- Dried ginger/Saunth - ½-inch piece (Or ½ tsp ground dried ginger)
- Black salt – ½ tsp
- Nutmeg – 1 small piece (Or ¼ tsp ground nutmeg)
- Mace – half a piece
- Lightly roast all the whole spices together in a skillet so that they do not burn or change color. Roast for a few seconds or a minute while tossing them constantly.
- Allow them to cool and transfer them to the grinder. Add the powdered spices to them; amchur/dried mango powder, ground cinnamon, turmeric powder, and asafetida. Add salt and black salt too.
- Grind it to a fine powder. The masala would most probably be warm. Transfer it to an airtight jar once it cools completely.
- Jeeravan masala is ready. It stays good for two months. Use it as a taste enhancer for Indori Poha, fruit salad, or pakoras. Enjoy!
Jeeravan Masala Recipe with Step by Step Pictures Below
Gather the jeeravan masala ingredients. You would need ½ tbsp cumin seeds, ¾ tsp caraway seeds, 1/8 tsp asafetida, 1 tsp coriander seeds, 1 bay leaf, 6 dried red chilies, salt to taste, ½ tbsp fennel seeds, ¼ tsp turmeric powder, ½ tbsp dried mango powder, ¼ tsp ground cinnamon, 1 black cardamom, 3 cloves, ½-inch piece dried ginger, ½ tsp black salt, 1 small piece of nutmeg, half a piece of mace.
Lightly roast all the whole spices together in a skillet so that they do not burn or change color. Roast for a few seconds or a minute while tossing them constantly.
Allow them to cool and transfer them to the grinder. Add the powdered spices to them; amchur/dried mango powder, ground cinnamon, turmeric powder, and asafetida. Add salt and black salt too.
Grind it to a fine powder. The masala would most probably be warm. Transfer it to an airtight jar once it cools completely.
Jeeravan masala is ready. It stays good for two months. Use it as a taste enhancer for Indori Poha, fruit salad, or pakoras. Enjoy!