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+ servings
spice mix

Indori Jeervan Masala

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



  • 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


  • 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


  • 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.


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!