INGREDIENTS-
150 gm. coriander seeds
50 gm cumin seeds
10 gm. black pepper
1/2 tsp. turmeric powder
1 tbsp. fennel seeds
1/2 tsp. salt
1 nutmeg
1/2 tsp. dry ginger powder
1/4 tsp. asafoetida
4 round red chillies (boriya chillies)
4 kashmiri chillies
2 bay leaves
10 gm. cloves
10 gm. black cardamom
1 piece cinnamon stick
2 pieces star anise
METHOD-
- Roast coriander seeds in a non-stick pan. Stir continuously.
- After 2-3 minutes, remove them in a bowl and let them cool down.
- Roast cumin seeds, peppercorns, star anise, cloves, fennel seeds, bay leaves, black cardamom, nutmeg, cinnamon stick, and chillies. Stir well.
- Remove them in a plate once they are roasted. Let them cool down.
- Add coriander seeds to a grinder and grind well. Pass it through a sieve.
- Pound the nutmeg and remove the seed. Pound cardamom seeds as well.
- Add all the spices to the grinder and grind them well into a powder.
- Pass the powder through a sieve again.
- Add salt, turmeric powder, dry ginger powder, asafoetida (heeng). Mix well again.
- Store this masala in an air-tight container in a dry place
