Goan Xacuti Masala Recipe

5 from 1 vote

Make authentic Goan Xacuti Masala at home with roasted whole spices. Store this aromatic Goan spice blend for weeks and make delicious Chicken, Mushroom, Egg, or Vegetable Xacuti quickly at home in just 30 minutes.

Prep Time10

Cook Time5

Total Time15

Course: Condiment

Cuisine: Goan, Indian

Servings: cup

Calories: 41kcal

Author: Preeti Nayak

Equipment

1 A mixer/grinder jar
1 Heavy bottom pan

Ingredients

15 small-sized Goan chilies
5 byadagi red chilies
4 tablespoon coriander seeds
4 teaspoon fennel seeds saunf
3 teaspoon cumin seeds jeera
6 mace blades javitri
4 teaspoon black peppercorns kali mirch
3 star anise chakra phool
8 green cardamom hari elaichi
35 cloves laung
2 large bay leaves tej patta
2 inch cinnamon stick dalchini
½ nutmeg jaiphal
3 biryani flower (optional) (dagad phool)
1 tablespoon Khus-khus poppy seeds
½ teaspoon turmeric powder

Instructions

Heat a pan over low heat. Add the small dried red chillies and Byadagi red chillies. Break the Byadagi chillies in half so they roast evenly. Roast until crisp, then transfer them to a plate and let them cool completely.
15 small-sized Goan chilies, 5 byadagi red chilies
In the same pan, add the whole spices. Roast over low heat until fragrant and crisp.
4 tbsp coriander seeds, 4 tsp fennel seeds, 3 tsp cumin seeds, 6 mace blades, 4 tsp black peppercorns, 3 star anise, 8 green cardamom, 35 cloves, 2 large bay leaves, 2 inch cinnamon stick, ½ nutmeg, 3 biryani flower (optional)
Add the poppy seeds and roast for about 30 seconds. Remove the pan from the heat and let all the roasted spices cool completely to room temperature. Transfer the cooled spices to a mixer jar.
1 tbsp Khus-khus
Add turmeric powder, then grind to a fine powder. Grind in short pulses instead of continuously to prevent the spices from heating up. Transfer this homemade spice blend to a clean, airtight jar.
½ tsp turmeric powder
Let the powder cool for 10-15 minutes before transferring it to an airtight jar. This prevents condensation inside the container.
Store the xacuti masala powder in an airtight container for up to 1 week at room temperature or freeze it for up to 6 months.

Notes

Roast on low heat: Roast the whole spices over low heat to bring out their natural aroma. Avoid burning them, as burnt spices can make the Xacuti masala taste bitter.
Cool before grinding: Let the roasted spices cool completely before grinding. Grinding warm spices creates moisture, which can make the powder clump and reduce its shelf life.
Use as needed: Different Xacuti recipes need different amounts of masala. Chicken Xacuti usually requires more than Egg, Mushroom, Paneer, or Vegetable Xacuti. Start with a smaller amount and add more to taste.
Adjust the spice level: This Xacuti masala uses fewer dried red chillies. Add red chilli powder to taste while cooking to spice up the dish.
Nutrition information is calculated for 1 tablespoon of Xacuti masala. The actual amount used will vary depending on the recipe.

Nutrition