Equipment
Ingredients
Spices
- 2 tbsp cumin seeds
- 2 tbsp Coriander seeds
- 1 tbsp black peppercorn
- 1 tsp ground turmeric
- 1 small stick cinnamon
- 1 small pcs nutmeg
- 1 tsp fenugreek seeds
- 1 tbsp mustard seeds
- 2 dried red chili
- 4 green cardamom
- 4 cloves
Seasoning
- 1 tbsp ground onion
- 1 tbsp ground ginger
- 1 tbsp ground garlic
- ¼ tsp salt (per taste)
Instructions
Dry roast the spices
- In a hot pan, dry roast cumin seeds, black peppercorns, cloves, cardamom pods, fenugreek seeds, mustard seeds, coriander seeds, and dried red chilies over medium heat.2 tbsp cumin seeds, 2 tbsp Coriander seeds, 1 tbsp black peppercorn, 1 small stick cinnamon, 1 tsp fenugreek seeds, 1 tbsp mustard seeds, 2 dried red chili, 4 green cardamom , 4 cloves, 1 small pcs nutmeg
- Roast for 3-5 minutes until aromatic.
Let them cool
- Once the spices are roasted, transfer them to a plate and let them cool for a few minutes.
Grind the spices
- Once cooled, add the roasted spices to a spice grinder or a mortar and pestle.
- Grind them until you get a fine powder.
Add the remaining spices
- In a bowl, mix the freshly ground spices with turmeric, onion, ginger, and garlic.1 tsp ground turmeric, 1 tbsp ground onion, 1 tbsp ground ginger, 1 tbsp ground garlic
- Stir well to make sure everything is evenly combined. Taste the masala and add salt as needed.¼ tsp salt (per taste)
- Finally, store it in an airtight jar and add it to the momo filling whenever you're making momo.
Video
Notes
#. Grind the spices in small batches for a finer powder. Don’t add them all at once.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 281kcal | Carbohydrates: 46g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 630mg | Potassium: 976mg | Fiber: 16g | Sugar: 3g | Vitamin A: 277IU | Vitamin C: 8mg | Calcium: 346mg | Iron: 17mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!