Paya Masala
The Quirky Foodster Team
About 1/2 cup
Servings
Ingredients
- A heavier, more warming blend than standard garam masala: includes a larger proportion of long pepper (pippali), fennel seed, and nutmeg, alongside the standard cassia, cardamom, and clove base
- Closely related to nihari masala
- sharing the same long-simmer-oriented warming spice profile
- often with a slightly heavier hand on black pepper and ginger
Method
- Toast whole spices, cool, grind.
Origin: North India/Pakistan, formulated specifically for paya (trotter/foot) stew.
Use: Added early in paya’s very long simmering process.
Classic Dishes: Paya (trotter stew).
Storage: Keeps 2-3 months sealed and dark.
Variations: Close enough to nihari masala that many households use the two interchangeably.
Substitutions: Garam masala plus ground long pepper and extra fennel. Nihari masala as a direct substitute.
- A heavier, more warming blend than standard garam masala: includes a larger proportion of long pepper (pippali), fennel seed, and nutmeg, alongside the standard cassia, cardamom, and clove base
- Closely related to nihari masala
- sharing the same long-simmer-oriented warming spice profile
- often with a slightly heavier hand on black pepper and ginger
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