Momo Masala
Momo Masala is a versatile spice blend used to give authentic Nepali and Tibetan flavor to dumplings (momos) and accompanying sauces.
< 30min
Easy
Spicy
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Roast all the spices (coriander seeds, cumin seeds, black peppercorns, fennel seeds, fenugreek seeds, mustard seeds, cardamom pods, cloves, cinnamon sticks, nutmeg and bay leaves) in a pan over low heat until they give off a good aroma (about 3 to 5 minutes).
Once ready, place them on a plate and let them cool completely.
Cut the dried bay leaves and the dried red chilies into small pieces.
Put all the spices, the cinnamon powder, the nutmeg powder, the dried bay leaves and the dried red chilies into the mixing bowl.
Grind everything into a fine powder.
Add the salt, the turmeric powder, the onion powder and the garlic powder. Mix well.
Store the momo masala in a dry, airtight glass jar.
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