Makhani

🍛 Homemade Dal Makhani Masala Powder (Catch Style) 🌶️

Craving that restaurant-style Dal Makhani at home? This masala blend is your secret weapon! Rich, aromatic, and with just the right tang — it tastes just like Catch Dal Makhani Masala! 😍✨

📝 What You'll Need:

Whole Spices (dry roast these first!):

- Coriander seeds – 2 tbsp

- Cumin seeds – 1 tbsp

- Bay leaves – 2 medium

- Kashmiri red chilies – 4 whole

- Black peppercorns – ½ tsp

- Cloves – 4

- Cinnamon stick – 1 inch

- Star anise – ½ piece

- Green cardamom – 3 pods

- Fenugreek seeds (methi) – ¼ tsp

- Mustard seeds – ¼ tsp

Powdered Spices (add after roasting):

- Dried mango powder (amchur) – 1 tsp

- Dry ginger powder – ½ tsp

- Turmeric powder – ½ tsp

- Asafoetida (hing) – a pinch

- Salt – ½ tsp (optional)

Optional boosters:

- Nutmeg – tiny pinch

- Mace (javitri) – ¼ tsp

👩‍🍳 How to Make It:

1️⃣ Dry roast all whole spices on low flame for about 1 minute — just until fragrant! 🔥

2️⃣ Cool completely (very important!)

3️⃣ Add all powders and grind everything together into a fine powder

4️⃣ Sieve for smoothness and store in an airtight jar away from light

💡 How to Use:

Add 1 to 1½ teaspoons per serving during the final simmer of your dal makhani. Watch the magic happen! ✨ Perfect with butter, cream, and slow-cooked urad-chana dal.

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Pro Tip: The dried mango powder gives that signature tangy kick, while bay leaves and cumin add warmth. The subtle notes of cardamom and star anise 👌

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Have you tried making your own masala blends? Drop a ❤️ if you're excited to try this!

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