
Ingredients–
- 12-15 whole dry Kashmiri red chillies
- 3ā cinnamon stick
- 2 black cardamoms
- 4-6 bay leaves
- 2 tbsp cumin seeds
- 1 tbsp caraway seeds (shahjeera)
- 4 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp carom seeds (ajwain)
- 8 cloves
- 2 tbsp pomegranate seeds
- 1 tsp black peppercorns
- 1/2 tsp grated nutmeg
- 1/2 tsp dried ginger powder
- 1/2 tsp mace powder
- 1 tsp dried mango powder
- 1/2 tsp asafoetida powder
- 2 tsp black salt
- 1 tsp salt
Method –
- Take a heavy bottomed pan and heat it
- Add Kashmiri dry red chillies
- Add the cinnamon, black cardamoms and bay leaves
- Dry roast them on medium flame for 4-5 minutes
- Transfer to a plate and let them cool
- In the same pan, add the cumin seeds, caraway seeds, coriander seeds, fennel seeds, carrom seeds, cloves, pomegranate seeds and black peppercorns
- Dry roast them on medium flame for 2 minutes or till they change colour
- Transfer to a plate and keep aside to cool
- Mix together all the dry roasted ingredients and grind in a mixer till smooth
- Put the mixture in a bowl and add the nutmeg, dried mango powder, mace powder, asafoetida powder, black salt and salt
- Mix well and remove all lumps
- Store in an airtight container