Cuisine gluten free, Indian, One pot, Summer, Vegan, Vegetarian, Winter
Servings 1cup
Ingredients
spices
1tspcoriander seeds
1/2tbspcumin seeds
1/2tbspfennel seed
4cloves
1black cardamom
1/2tspcaraway seeds
1/2stickcinnamon stick
1smallbay leaf
6mediumdry red chillies( i used low spice one)
1strand mace
Powders
1/2tspamchurdry mango powder
1/2tspdry ginger powder
1/8tspgrated nuteg
1/4tspturmeric powder
1pinchAsafoetida
1/8tspblack salt
1/8tspsalt
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.