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–+ servings
spice mix

Indori Jeervan Masala

Spice mix to sprinkle on Poha, pakoda and fruit mix
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Preserves, Traditional
Cuisine gluten free, Indian, One pot, Summer, Vegan, Vegetarian, Winter
Servings 1 cup

Ingredients
  

spices

  • 1 tsp coriander seeds
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp fennel seed
  • 4 cloves
  • 1 black cardamom
  • 1/2 tsp caraway seeds
  • 1/2 stick cinnamon stick
  • 1 small bay leaf
  • 6 medium dry red chillies ( i used low spice one)
  • 1 strand mace

Powders

  • 1/2 tsp amchur dry mango powder
  • 1/2 tsp dry ginger powder
  • 1/8 tsp grated nuteg
  • 1/4 tsp turmeric powder
  • 1 pinch Asafoetida
  • 1/8 tsp black salt
  • 1/8 tsp salt

Instructions
 

  • Set a heavy bottomed wok to medium heat.
  • Add the whole dry spices except the coriander seeds and roast on a gentle heat till aromatic.
  • Remove and set aside to cool
  • Now add the corainder seeds and roast well ( burns easily)
  • Add to the other spices along with the powders and salts.
  • Mix and allow to cool for 10 minutes
  • Powder in the spice mill to a fine mix
  • Store in airtight glass jar till you need.

Notes

Store the masala in double airtight packs in the refrigerator if you are making a larger quantity.
Double or triple the quantities in here to make your batch.
Tried this recipe?Let us know how it was!