
Ingredients–
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 2” cinnamon stick
- 14-15 green cardamoms
- 3 black cardamom
- 1 tsp cloves
- 1 tsp black peppercorns
- 1 star anise
- 2 florets of mace
- 2 pieces of 2” dried ginger
- 6 Kashmiri dry red chillies
- 7-8 dry red chillies
- 1 tbsp kasuri methi
- Salt
Method –
- Heat a skillet
- Dry roast cumin seeds, coriander seeds and fennel seeds on low flame for 1-2 minutes
- Transfer the roasted spices on a plate to cook down
- Dry roast cinnamon stick, green and black cardamoms, cloves, peppercorns, star anise and mace for about 3-4 minutes on low flame
- Add dry ginger. Roast for another minute on low flame
- Transfer to a plate to cool
- Add the chillies to the skillet. Roast on low flame
- Put all the roasted ingredients in a grinder.
- Add 1 tbsp kasuri methi
- Grind to a fine powder
- Add salt and store in an airtight container