Bombay masala has richness and texture from the use of coconut and sesame and poppy seeds. It is especially good with lentils and vegetables. If it’s added to the dish at the beginning, it’ll give a delicate flavor; for a more pronounced taste, add it when the cooking is almost completed.
- 8 green cardamom pods
- small piece of cinnamon stick
- 2 tejpat leaves or
- 1 sprig of curry leaves
- 1 tsp black peppercorns
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 6 whole cloves
- 2 tbsp unsweetened shredded dried coconut
- 2 tsp sesame seeds
- 1 tbsp poppy seeds
Directions: take the seeds from the cardamoms and discard the pods. Break up the cinnamon; crumble dried tejpat leaves or strip curry leaves from the stem. Dry-roast the cardamom seeds, cinnamon, leaves, peppercorns, coriander, cumin, and cloves till lightly coloured. Let cool. Dry-roast the coconut and sesame and poppy seeds over gentle heat till they colour; the coconut should be dark brown. Let cool, then grind with the spices. Store in an airtight container or in a plastic bag in the freezer for 2–3 months.
Reviewed byZorn Matrew on March 28.