Categories: Spicy powder/ Masala Powder

Ingredients

• Fry in oil:
• 1 cup coriander seeds
• 1/8 cup cumin seeds
• 3/4 tea spn shah jeera
• 1/2 tea spn cloves
• 1 fingerlong cinnamon
• 2 gms asafoetida
• 1/8 cup dagad phool
• 1/2 tea spn mustard seeds
• 1/4 tea spn fenugreek seeds
• Dry roast:
• 1/8 cup sesame seeds
• 1/4 cup dessicated coconut
• Other ingredients:
• 1/4 tea spn turmeric powder
• 1/4 cup chilli powder
• Oil
• Salt (I did not add this)

Directions

1. Heat very little oil and fry all the ingredients under ‘fry in oil’. Take care not to burn anything. You can fry them one by one. Take them out.

2. Dry roast the ingredients under ‘dry roast’.

3. Grind all of them together to a smooth powder. Add remaining ingredients and mix well.

4. Store in air tight container. (I divided it into two equal parts. One I kept in freezer. It will be used after the first batch gets over).

5. PS: For those who have never seen dagad phool, here is a picture. It is not same as star anise. This looks like dried flowers or lichens that are often seen on trees. It has a very strong smell. I think the main characteristic aroma of kala masala comes from this ingredient. Aayi uses this in her chicken curry, so for me, this spice has typical chicken curry smell

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