Nut Masala

Nut masala is a concentrated spice paste used as a base for rich Indian curries, kormas, and gravies. Make a batch, store it in the fridge, and you’ve got an instant flavor foundation that turns any simple dish into something deeply layered.

The whole spices get toasted in oil first: cumin seeds, cardamom, poppy seeds, and black peppercorns cook over medium heat until golden and fragrant, about 5 to 10 minutes. Toasting blooms the essential oils and intensifies flavors that would taste flat if ground raw.

Garlic and fresh ginger go in at the end, just 2 minutes so they soften without burning. Then everything gets blended with blanched almonds and boiling water into a smooth, thick paste. The nuts add body and richness that thickens any sauce this paste gets stirred into.

This masala keeps tightly covered in a cool place for up to a month, which makes it a smart weekend prep project. A tablespoon or two stirred into simmering onions and tomatoes gives you the backbone of a restaurant-quality curry in minutes.

Chef Tips

• Stir the spices constantly during toasting. Poppy seeds and cumin burn quickly and turn bitter.
• Use blanched almonds (skins removed) for the smoothest paste. Skin-on almonds leave gritty bits.
• Boiling water helps the blender break everything down. Cold water won’t release the oils from the toasted spices as effectively.
• Cashews can substitute for almonds for a slightly sweeter, creamier paste.

Variations

• Use raw cashews instead of almonds for a milder, creamier masala better suited to korma-style dishes.
• Add 2 dried red chilies to the spice mix for a version with heat.
• Stir in a teaspoon of ground coriander after blending for a more aromatic profile.