Degchi
Masala
Also written: spice mix, spice base
- Urduمصالحہ
- Hindiमसाला
- Banglaমসলা
Masala simply means a mixture of spices, but a recipe can use the word in three different ways, and mixing them up is the usual reason a first attempt tastes off.
First, a dry blend: garam masala, chaat masala and biryani masala are each a ready mix of ground spices. They are added at a set moment, a pinch or a spoonful, and each has its own job. Second, a cooked base: when a recipe says to fry the masala, it means the onion, ginger-garlic, tomato and ground spices cooked together in fat, which is what bhunna is. Third, a name: chana masala, bhindi masala and chicken tikka masala are dishes served in that kind of spiced base.
Whole spices behave differently from ground ones. Whole cardamom, cloves and cinnamon go into hot fat at the start and flavour it slowly. Ground spices burn faster, so they go in after the onion and tomato have softened, or get a splash of water to protect them.
A practical habit: keep one small jar each of garam masala and chaat masala and treat them as finishing seasonings. Add them late, taste, then add a little more only if the dish needs it. Go lighter than the packet suggests until you know the brand.
Recipes that use it
51 of our 247 recipes call for masala or a closely related ingredient. Here are a few to start with.
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