Tea Masala Recipe

Start by cutting the dried ginger (soth) into small pieces.

Roast the Ginger:
Heat a pan over medium flame. Add the cut ginger pieces to the pan and dry roast them until the moisture evaporates and they become crisp. Once done, remove the ginger from the pan and set it aside to cool.

Roast the Spices:
In the same pan, add the cloves, black pepper, and cardamom. Roast these spices lightly for about a minute. Then, add the cinnamon and fennel seeds and roast them for another minute.

Add Basil and Rose Petals (Optional):
Next, add the basil leaves and dry rose petals (if using). Roast the spices and basil for one more minute to enhance the aroma.

Cool the Spices:
Immediately spread the roasted spices on a plate to cool them down completely. This helps preserve their natural oils and flavor.

Grind the Spices:
Once the spices are cool, place them into a mixer jar. First, grind the dried ginger into a fine powder. Transfer this powder into a bowl.

Grind the Remaining Spices:
Add the roasted spices into the mixer jar and grind them until they are finely powdered.

Mix the Masala:
Finally, combine the freshly ground ginger powder with the roasted spice powder and nutmeg powder. Run the mixer one last time to thoroughly mix all the spices together into a fine tea masala powder.

Serving and Storage Tips