Galouti Kabab Masala

Ingredients

• 1 tspDried rose petals
• 1 tspWhole coriander seeds
• 1/2 tspCumin seeds
• 1 tspFennel seeds
• 3Cloves
• 2Green cardamom pods
• 5Peppercorns
• 1/2 inchCinnamon
• 1/2Black cardamom pod

Instructions

1. 1

   Toast the spices

   Dry-roast all the spices in a pan over a very low heat for 1 minute.

2. 2

   Cool completely

   Transfer the toasted spices to a bowl and leave them to cool completely.

3. 3

   Grind to powder

   Grind the cooled spices in a mixer until they form a fine powder.

4. 4

   Store the blend

   Transfer the powder to an airtight jar and use it as needed.

What is galouti kabab masala?

Galouti kabab masala is a fragrant spice blend associated with Awadhi cuisine, made to season galouti kababs and other kababs. This version brings together warm whole spices, aromatic seeds and dried rose petals.

A brief, gentle toast helps release the spices’ aromas, while grinding them finely makes the blend easy to mix into a kabab preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 39 calories, 1g protein, 8g carbs, 1g fat.

The blend’s carbohydrate contribution comes mainly from the spices and rose petals, while the small amount of fat comes from the seeds and whole spices. Protein is also present in small amounts; use the kabab and its accompaniments to make a more substantial, balanced plate.

The spice choices

Seeds: Coriander, cumin and fennel form the earthy, sweetly aromatic base of the mix.

Whole spices: Cloves, green and black cardamom, peppercorns and cinnamon add layers of warmth, while rose petals give the blend a floral note.

Toast gently

Low heat: The method calls for a very slow flame and just 1 minute of toasting. Keep the spices moving so they warm evenly without scorching.

Aroma cue: Take the pan off the heat after the brief toast; the spices should smell fragrant, not burnt.

Cool before grinding

Full cooling: Let the toasted spices cool completely in a bowl before grinding. This keeps residual heat from affecting the freshly ground blend.

Fine texture: Grind until no large pieces remain, so the masala disperses evenly when added to kababs.

Using the blend

Add the masala to a kabab mixture according to the recipe you are following, since this blend’s method does not specify how much to use per batch.

It is also intended for other types of kabab. Add it gradually and taste the mixture as you go.

Serving ideas

Serve kababs seasoned with this masala alongside sliced onion, herbs or a cooling yoghurt accompaniment. Flatbread or a simple salad can round out the plate.

Recipe notes & tips

• Use a very low heat for the one-minute toast.
• Let the spices cool completely before grinding.
• Grind the blend finely for an even texture in kababs.
• Use a clean, completely dry jar for storage.
• Add the blend gradually when seasoning a kabab mixture.

Variations

• More floral: Increase the dried rose petals slightly for a stronger floral note.
• More fennel: Add a little extra fennel seed for a sweeter, anise-like aroma.
• More peppery: Add a few more peppercorns for extra warmth.
• Freshly ground: Grind a small batch just before making kababs for a particularly fresh aroma.

Common mistakes to avoid

• High heat: The spices can scorch quickly; keep the flame very low.
• Over-toasting: A minute is enough for this method; remove the spices from the pan promptly.
• Grinding while warm: Warm spices may not grind as evenly; cool them completely first.
• Coarse powder: Large pieces can leave uneven seasoning; grind until fine.
• Damp storage: Moisture can affect the blend; use a dry airtight jar.

How to store

Keep the cooled masala in an airtight jar in a cool, dry cupboard. Use a dry spoon when taking some out, and make a fresh batch when its aroma has faded.

Frequently asked questions