Nut Masala

This Nut Masala is a versatile and aromatic paste that captures the essence of traditional Indian cooking. By toasting cumin, cardamom, poppy seeds, and black peppercorns in oil, you unlock deep, complex flavors that are then smoothed out with the creaminess of blanched almonds or cashews. The addition of fresh ginger and garlic provides a subtle pungency that balances the sweetness of the nuts. This condiment is incredibly versatile; use it as a base for curries, spread it on toast, or mix it into yogurt for a quick dip. It offers a luxurious texture and a warm, spiced aroma that elevates simple meals. Perfect for meal prepping, this masala keeps well in the fridge, allowing you to add authentic Indian flavor to your dishes throughout the month with minimal effort.

Cooking Method: Boiling

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 103.3

Dietary: Gluten-free, Vegetarian

Description

This Nut Masala is a versatile and aromatic paste that captures the essence of traditional Indian cooking. By toasting cumin, cardamom, poppy seeds, and black peppercorns in oil, you unlock deep, complex flavors that are then smoothed out with the creaminess of blanched almonds or cashews. The addition of fresh ginger and garlic provides a subtle pungency that balances the sweetness of the nuts. This condiment is incredibly versatile; use it as a base for curries, spread it on toast, or mix it into yogurt for a quick dip. It offers a luxurious texture and a warm, spiced aroma that elevates simple meals. Perfect for meal prepping, this masala keeps well in the fridge, allowing you to add authentic Indian flavor to your dishes throughout the month with minimal effort.

Ingredients

2 tablespoon Vegetable oil
1 teaspoon Cumin seeds
1 teaspoon Cardamon seeds
1 tablespoon Poppy seeds
1 teaspoon Black peppercorns
2 Garlic Cloves, crushed
1 Inch Piece fresh gingerroot,

Directions

1
Heat 2 tablespoons of vegetable oil in a heavy skillet over medium heat.
2
Add the cumin seeds, cardamom seeds, poppy seeds, and black peppercorns to the hot oil.
3
Toast the spices for 5 to 10 minutes, stirring constantly, until they turn golden brown and fragrant.
4
Add the crushed garlic cloves and grated gingerroot to the skillet.
5
Cook the mixture for 2 more minutes, stirring frequently, then remove from heat and allow to cool completely.
6
Transfer the cooled spice mixture into a blender or food processor fitted with a metal blade.
7
Add 2 ounces of blanched almonds or chopped unsalted cashews and 1/4 cup of boiling water to the blender.
8
Blend the mixture until it forms a smooth, creamy paste, scraping down the sides as needed.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 103.3kcal

% Daily Value *
Total Fat 10.4g16%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 0.9mg1%
Total Carbohydrate 2.4g1%
Dietary Fiber 1.0g4%
Sugars 0.2g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover the masala tightly and store it in a cool place or refrigerator for up to 1 month.

Substitutions: You can use blanched almonds or unsalted cashews interchangeably. Cashews tend to create a creamier texture, while almonds offer a slightly firmer paste.

Tip: Ensure the spices are toasted evenly to avoid burning, which can make the masala bitter. Stir constantly during the toasting process.

Usage: This masala is excellent as a base for vegetable curries, as a spread for sandwiches, or mixed into yogurt for a flavorful dip.

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Read it online: https://www.chefs-mate.com/recipe/nut-masala/