Masala simply means ‘mix’ and it’s up to you the exact quantities of which spice you use.

Here’s the standard ‘House Mix’ we use at Station House which you can see me making in the video. It’s important not to add the turmeric at the roasting stage. As it’s a powder it can burn!

50g Cumin Seeds

25g Coriander Seeds

15g Black Mustard Seeds

15g Black Pepper Corns

5 Cloves

10 Green Cardamom

3 Black Cardamom

(You need the seeds inside the pods not the pod itself. Simply bash in a pestle and mortar or under a teatowel with a rolling pin and remove the seeds)

15g Tumeric Powder

Toast all of the spices apart from the turmeric in a dry frying pan (no oil) but don’t burn them!

Transfer the spices to a pestle and mortar / grinder, add your tumeric and grind to as fine a powder as you can. Store in an air tight container. Much better to make up fresh every time if you can as the Marsala will lose potency once ground.