ingredients
Whole Spices:
- Black pepper corns – 2 tsp
- Coriander seeds – 4 tsp
- Cinnamon stick – 2 inch piece (broken into small pieces)
- Cloves – 4
- Pomegranate seeds – 2 tsp
- Cumin seeds – 2 tbsp
- Fennel seeds – 2 tsp
- Carom seeds (Ajjwain) – 1 tsp
- Dried red chilies – 2 (whole)
Powdered Spices:
- Asafoetida powder (Heeng) – 1/2 tsp
- Ginger powder – 1 tsp
- Dry Mango powder (Amchur) – 4 tbsp
- Black Salt (Kaala Namak) – 3 tbsp [Note: Can be replaced with Himalayan Pink Salt]
- Kosher Salt – 2 tsp [Note: Can be replaced with 1 tsp of regular table salt]
Ingredient Notes:
- These ingredients are easily available in any Indian Store or online.
instructions
- Dry roast the whole spices on a very low flame until they are toasted and slightly darker in color. Note: Refer to the before and after pics below to see the change in color.
- Transfer to a bowl and let cool to room temperature. Note: Do not leave the whole spices in the hot pan, because they will continue to cook and burn.
- Once cooled, transfer to a blender and grind coarsely.
- Now add the powdered spices to the blender, along with the coarsely powdered whole spices, and grind everything to a fine powder.
- Transfer to an air-tight bottle and store in a cool dark place. Note: For a longer shelf life, store in the freezer. Ground spices lose their potency and flavor faster than whole spices.
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