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Pakistani Curry Masala Powder

Pakistani Curry Masala Powder is a traditional Pakistani recipe for a classic curry spice blend that replicates the flavours of a Pakistani home-style curry. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Pakistani Chicken Curry.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Makes:

1 small jar

Rating:

Tags : CurryChilli RecipesSpice RecipesPakistan Recipes

This is another recipe from my Pakistani friend. I don’t know how authentic it is, after all curry powders were a Bengali invention, a way for members of the British East Indian company to take the flavours they had become accustomed to back home. Then again, this was the 80s and good spices were hard to find, so it made sense to have the best possible blend for a more authentic taste of home.

Ingredients:

10-12 dry red chillies
2 black cardamom pods
2 green cardamom pods
1 tbsp, Bengal gram (yellow split chickpeas)
2 Indian bay leaves
10 whole cloves
5cm (2 in) length of cinnamon stick
3 tbsp, cumin seeds
3 tbsp, coriander seeds
1 tbsp, fennel seeds
1 tbsp, black peppercorns
1 tsp powdered turmeric

For the Ground Spices:
1 tbsp, Kashmiri red chilli powder
1 tsp fine sea salt
1 tsp ground ginger

Method:

Place a dry frying pan or skillet over low heat. Once the pan is hot add the chana dal and bayleaves and dry fry, stirring for 2-3 minutes until darkened. Turn out onto a plate and return the pan to the heat.

Now add the red chillies, cinnamon sticks, cloves, green cardamom and black cardamom pods. Stir-fry over low heat for 2 minutes, until lightly browned and aromatic. Turn out onto the plate to cool.

Put the pan back on the heat, add the coriander seeds and black peppercorns. Stir fry for 2 minutes. Turn out onto your plate.

Return the pan to the heat and add the cumin seeds, fennel seeds and turmeric. Dry fry for 1 minute then turn out onto a plate.

Allow the toasted spices to cool then turn into a spice grinder or coffee grinder. Render to a fine powder then tip out into a bowl and mix in the Kashmiri chilli powder, sea salt and ground ginger.

Stir to ensure everything is thoroughly mixed then spoon into a small jar. Secure with an air-tight lid. It will keep fresh for up to a month.