Xacuti Masala Powder is a hot and spicy curry powder from Goa. This popular curry powder is the basic powder used in many nonveg preparations.

I adapted this curry powder from this site and used only half the measurement given. I converted to cups and spoons so that it was easy for me to half the recipe. The recipe calls for all whole ingredients since I only had powders of those, I went ahead using them.

Though this Xacuti Masala Powder is popularly used in Nonveg preparation, I don’t see why it can’t be used in Vegetarian preparation. That’s exactly what I have done as I have used to make a Paratha and a Masala Dosa

The Xacuti Potato Masala blended well in a paratha though in the dosa it felt like spicy masala, unlike the regular potato masala you would eat. Still, I felt it was a good change from the regular one.

The curry powder stays good for a long time since we roast the ingredients. It’s best to refrigerate still.

Xacuti Masala Powder | How to make Goan Curry Powder

Ingredients Needed:

• 1 cup Coriander seeds
• 3/4 cup + 2 tsp Fennel seeds
• 3/4 cup Kashmiri dry red chilies
• 4 tbsp Turmeric Powder
• 4 tbsp White Poppy Seeds
• 6 tsp Cinnamon
• 5 tsp Fenugreek Seeds
• 2 tsp Cumin seeds
• 5 tsp Red Mustard Seeds
• 2 nos Green Cardamom
• 5 tsp Black Pepper Corns
• 5 tsp Cloves
• 1 tsp Mace
• 1 no Black Cardamom
• 1/2 tsp Carraway Seeds
• 1 no Dagad Phool
• 2 small Bay Leaves
• 1/2 tsp Nutmeg powder

How to make the Xacuti Masala Powder

• Take all the whole ingredients and dry roast the spices over low flame for about 5 minutes, until the spices turn crisp and fragrant, with some starting to crackle.
• Transfer to a plate, add the powders as well and allow to cool.
• Then pulse in a mixer till you get a fine powder. Let it cool down.
• Store in an airtight jar. This powder has the shelf life of 1 year. Use as required.

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Xacuti Masala Powder | How to make Goan Curry Powder

Xacuti Masala Powder is a hot and spicy curry powder from Goa. This popular curry powder is the basic powder used in many nonveg preparations.

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Cuisine

Goa

By Cook Method

Stovetop

Dish Type

Basics for Cooking

Keyword

Goan Curry Powder

Servings

MetricUS Imperial

Ingredients

• 1 cup Coriander Seeds
• 3/4 cup Fennel Seeds + 2 tsp
• 3/4 cup Kashmiri Dry Red Chilli Powder
• 4 tbsp Turmeric powder
• 4 tbsp White Poppy Seeds
• 6 tsp Cinnamon
• 5 tsp Fenugreek Seeds
• 5 tsp Red Mustard Seeds I used regular
• 5 tsp Black Pepper Corns
• 5 tsp Cloves
• 2 tsp Cumin seeds
• 2 nos Green Cardamom
• 1 tsp Mace
• 1 no Black Cardamom
• 1/2 tsp Carraway Seeds
• 1 no Dagad Phool
• 2 small Bay leaves
• 1/2 tsp Nutmeg Powder

Cuisine Goa By Cook Method Stovetop Dish Type Basics for Cooking Keyword Goan Curry Powder Servings MetricUS Imperial Ingredients 1 cup Coriander Seeds 3/4 cup Fennel Seeds + 2 tsp 3/4 cup Kashmiri Dry Red Chilli Powder 4 tbsp Turmeric powder 4 tbsp White Poppy Seeds 6 tsp Cinnamon 5 tsp Fenugreek Seeds 5 tsp Red Mustard Seeds I used regular 5 tsp Black Pepper Corns 5 tsp Cloves 2 tsp Cumin seeds 2 nos Green Cardamom 1 tsp Mace 1 no Black Cardamom 1/2 tsp Carraway Seeds 1 no Dagad Phool 2 small Bay leaves 1/2 tsp Nutmeg Powder

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Instructions

1. Take all the whole ingredients and dry roast the spices over low flame for about 5 minutes, until the spices turn crisp and fragrant, with some starting to crackle.
2. Transfer to a plate, add the powders as well and allow to cool.
3. Then pulse in a mixer till you get a fine powder. Let it cool down.
4. Store in an airtight jar. This powder has the shelf life of 1 year. Use as required.

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