Tuesday, February 25, 2014

Bal's Steak Massala

From Bal's Spice Kitchen

Printable Recipe

Prep time: 5 minutes
Makes 1/3 cup
Lasts up to 3 months

2 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp brown mustard seeds (I used yellow and it was still delicious)
1 tsp black peppercorns
1/4 cup fenugreek leaves
1 tsp smoked paprika
1/2 tsp red chili pepper flakes
1/2 tsp salt

1.  In a skillet, toast the cumin, fennel & mustard seeds, and peppercorns on medium low heat until the aroma fills the air - about 30 seconds.  Remove from heat and allow to cool.

2. Process the spices in a spice grinder or mortar & pestle until coarsely ground.   Add the fenugreek leaves, paprika, chili pepper flakes and salt and give a quick pulse in the grinder or pounding in the mortar.
Store in an air tight jar in a cool, dark place for up to 3 months.  NOTE: I made have the recipe for two steaks and still had enough left over for another time.

1 comment:

plasterers bristol said...

Looks really good that, i always do chicken salad, keep forgetting can do a steak/beef or other meats....Haha, thanks for sharing this.