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Bhunne Hue Masale, also known as roasted spice blends, are an integral part of Indian cuisine, bringing depth, warmth, and a characteristic aroma to a variety of dishes. The technique of roasting spices is believed to have originated in the Indian subcontinent centuries ago, as ancient cooks discovered that toasting whole spices could unlock their essential oils, enhancing their flavor profiles.
The roots of Bhunne Hue Masale can be traced back to the Mughal era, when Indian kitchens began experimenting with complex spice combinations. The Mughal empire’s influence on Indian cuisine brought about the art of slow-cooked gravies and aromatic spice mixes, which became a defining feature of regional dishes. This practice of roasting spices is still prevalent in many Indian households today, with each region adding its unique touch to these masalas.
The art of roasting whole spices before grinding them is a technique passed down through generations. The spices are gently toasted in a dry pan, allowing the heat to release their natural oils, thus creating a more fragrant and concentrated spice blend. The resulting masala is used to add bold flavors to various curries, stews, and meat dishes.
Bhunne Hue Masale is known for its ability to impart a rich, smoky undertone to food. It is particularly used in dishes such as curries, biryanis, and slow-cooked meats. Today, this masala technique is widely used across India, with slight variations in spice combinations depending on the region, season, and specific dish.
Roasting spices to create Bhunne Hue Masale is more than just a culinary technique—it’s a method of elevating flavors, transforming simple ingredients into something extraordinary, and a practice that continues to be cherished in kitchens around the world.
Ingredients
Whole Spices:
Coriander Seeds: 2 tbsp
Cumin Seeds: 1 tbsp
Black Peppercorns: 1 tsp
Cloves: 4-5
Green Cardamom: 3-4 pods
Black Cardamom: 1 pod
Cinnamon Stick: 1-inch piece
Dried Red Chilies: 2-3 (adjust to spice preference)
Ground Spices:
Turmeric Powder: 1 tsp
Kashmiri Red Chili Powder: 1 tsp
Dry Ginger Powder: 1 tsp
Other Ingredients:
Dried Fenugreek Leaves (Kasuri Methi): 1 tbsp, lightly crushed
Asafoetida (Hing): A pinch
Salt: As per taste
Method:
1. Toast Whole Spices:
Heat a dry skillet over medium heat.
Add coriander seeds, cumin seeds, black peppercorns, cloves, cardamom, cinnamon, and dried red chilies.
Toast the spices until aromatic, ensuring they do not burn.
2. Cool and Grind:
Let the toasted spices cool completely.
Transfer to a spice grinder or mortar and pestle and grind to a fine powder.
3. Combine Ground Spices:
Mix the ground spices with turmeric powder, Kashmiri red chili powder, and dry ginger powder.
4. Incorporate Fenugreek and Asafoetida:
Stir in the crushed dried fenugreek leaves and a pinch of asafoetida.
Add salt as per taste.
5. Store:
Transfer the masala to an airtight container.
Store in a cool, dry place for up to 3 months for optimal flavor.
This Bhunne Hue Masale blend is perfect for adding depth to curries, dals, or roasted vegetable dishes. Adjust the spice proportions based on personal taste preferences.
Ingredients
Whole Spices:
Coriander Seeds: 2 tbsp
Cumin Seeds: 1 tbsp
Black Peppercorns: 1 tsp
Cloves: 4-5
Green Cardamom: 3-4 pods
Black Cardamom: 1 pod
Cinnamon Stick: 1-inch piece
Dried Red Chilies: 2-3 (adjust to spice preference)
Ground Spices:
Turmeric Powder: 1 tsp
Kashmiri Red Chili Powder: 1 tsp
Dry Ginger Powder: 1 tsp
Other Ingredients:
Dried Fenugreek Leaves (Kasuri Methi): 1 tbsp, lightly crushed
Asafoetida (Hing): A pinch
Salt: As per taste
Method:
1. Toast Whole Spices:
Heat a dry skillet over medium heat.
Add coriander seeds, cumin seeds, black peppercorns, cloves, cardamom, cinnamon, and dried red chilies.
Toast the spices until aromatic, ensuring they do not burn.
2. Cool and Grind:
Let the toasted spices cool completely.
Transfer to a spice grinder or mortar and pestle and grind to a fine powder.
3. Combine Ground Spices:
Mix the ground spices with turmeric powder, Kashmiri red chili powder, and dry ginger powder.
4. Incorporate Fenugreek and Asafoetida:
Stir in the crushed dried fenugreek leaves and a pinch of asafoetida.
Add salt as per taste.
5. Store:
Transfer the masala to an airtight container.
Store in a cool, dry place for up to 3 months for optimal flavor.
This Bhunne Hue Masale blend is perfect for adding depth to curries, dals, or roasted vegetable dishes. Adjust the spice proportions based on personal taste preferences.
Comments and suggestions are highly recommended and answered.