When it comes to Nepali cuisine, the heart of any dish lies in its spices. The aromatic blend of spices used in Nepali cooking transforms simple ingredients into unforgettable culinary experiences. One such essential spice mix is meat masala—a flavorful blend of roasted and ground spices that elevates meat dishes to new heights. In this blog, we’ll walk you through how to prepare an authentic Nepali meat masala right in your kitchen.
What is Meat Masala?
Meat masala is a spice blend designed to enhance the flavor of meat-based dishes, whether it’s curries, stews, or roasted meats. While many pre-packaged versions are available, nothing beats the freshness, aroma, and health benefits of homemade masala. By preparing it at home, you control the quality, proportions, and intensity of flavors.
Why Make Your Own Masala?
• Freshness: Store-bought spices often lose their aroma over time. Homemade masala ensures maximum freshness.
• Customization: Adjust the spice levels to suit your taste preferences.
• Purity: No added preservatives, artificial colors, or fillers.
• Cost-Effective: Preparing masala at home can save money in the long run.
Ingredients for Nepali Meat Masala
Here’s what you’ll need to create this authentic blend:
• Whole Spices:
• 1 large cardamom
• 1 tbsp coriander seeds
• 4–5 star anise
• 2–3 cinnamon sticks
• 15–20 black peppercorns
• 5–7 cloves
• 2 green cardamoms
• 1 bay leaf
• 6–7 mace (javitri)
• 10–12 dried red chilies
• 1 tbsp cumin seeds
• 1 tbsp royal cumin seeds (shahi jeera)
• 1½ pieces nutmeg
• Powdered Spices:
• 2 tbsp red chili powder
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp turmeric powder
• 1 tsp black salt
• ½ tsp asafoetida (hing)
• Other Ingredients:
• 1 tbsp mustard seeds
• 2 tbsp dried fenugreek leaves (optional:kasturi methi)
Step-by-Step Recipe
1. Prepare the Spices
Divide the ingredients into three groups:
• Whole spices: These include cardamoms, coriander seeds, cloves, black peppercorns, bay leaf, nutmeg, cinnamon, star anise, mace, cumin seeds, royal cumin seeds, and red chilies.
• Powdered spices: chili powder, garlic powder, ginger powder, turmeric powder, black salt, and asafoetida.
• Other spices: Mustard seeds and fenugreek leaves.
2. Roast the Spices
• Heat an iron pan over low flame. Dry roast the whole spices until they release a rich aroma, being careful not to burn them.
• In a separate pan, dry roast mustard seeds and fenugreek leaves. Roast until the seeds pop and the leaves become crisp.
3. Cool and Grind
Let the roasted spices cool completely. Once cooled, grind them into a fine powder using a spice grinder or blender.
4. Mix the Masala
Combine the ground spice powder with the powdered spices. Mix thoroughly to ensure an even blend.
5. Store Properly
Transfer the finished masala to an airtight glass jar. Store it in a cool, dry place. Properly stored, your masala will retain its flavor and aroma for several months.
How to Use Nepali Meat Masala
• Curries: Add 1–2 tablespoons of masala to enhance the depth of flavor in goat, lamb, chicken, or buffalo curries.
• Roasts: Use the masala as a dry rub for grilling or roasting meats.
• Stews: Stir it into meat-based stews for a comforting, hearty meal.
Tips for Perfect Masala
• Use fresh, high-quality spices for the best flavor.
• Roast spices on low heat to avoid burning.
• Allow roasted spices to cool completely before grinding to prevent moisture build-up.
• Store the masala in a cool, dark place to preserve its aroma.
Conclusion
Creating your own Nepali meat masala is a rewarding experience that connects you with the rich culinary traditions of Nepal. This homemade blend will not only enhance your dishes but also fill your kitchen with the warm, comforting aroma of roasted spices.
So, roll up your sleeves, gather your spices, and enjoy the journey of making an authentic Nepali meat masala. Your taste buds—and your family—will thank you!
Have you tried making meat masala at home? Share your experience in the comments below!
