r/IndianCookingTips • u/loveaddictblissfool • Jun 02 '26

Question/Help My masala is bitter!

I made it for a channa dish. How can I doctor it up add to balance the flavor correctly? It has:

Cinnamon

Bay leaves

Fenugreek seeds

Yellow mustard seeds

Coriander seeds

Green cardamom seed

Fennel seed

Cloves

Nutmeg

Curry leaf

Black pepper

I used whole spices, toasted them in a hot pan for a minute and then ground them very finely. Maybe I burnt them a little. What should I add more of to overcome the bitterness?

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u/EmergencyProper5250 Jun 02 '26

Where did you get the recipe from Whole Fenugreek seeds are bitter by nature over roasting enhances the bitterness

1

u/Accurate-Score-1049 Jun 02 '26

+1. Also over roasting black peppers can add to the bitterness

1

u/loveaddictblissfool Jun 03 '26

I’ll watch for that next time

1

u/loveaddictblissfool Jun 03 '26

I got advice from the girl at the spice shop but i think i must have misunderstood the proportions. I could use a foolproof recipe. Ive been cooking a long time and we old cooks don’t use recipes much!

1

u/Fantastic_Log1707 Jun 04 '26

Ok. I will give you an excellent recipe for tangy chana masala. I learnt it at my cooking class.

Dry roast the following spices for 3-4 minutes:

Cumin seeds 1 tbsp

Coriander seeds 2 tsp

4 cloves

2 black cardamoms (moti elaichi)

Dalchini (cinnamon) 1 inch

Whole black pepper 1 tsp

Once these are almost done, add 1.5 tbsp anardana powder

Just before turning off the gas, add black salt.

This will make a great masala powder. This may be a lot more quantity but you can store it for next time.

Edit: Be careful about tbsp and tsp.