Description
A flavorful spice blend perfect for a variety of dishes.
Ingredients
Scale
- 4 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon fennel seeds (saunf)
- 2 inch piece of cinnamon stick (dalchini)
- 8–10 cloves (laung)
- 2 bay leaves (tejpatta)
- 2 teaspoons black peppercorns (kali mirch)
- 2 tablespoons Kashmiri red chili powder
- 2 teaspoons dry mango powder (amchoor)
- ½ teaspoon turmeric powder
- ½ teaspoon dry ginger powder (saunth)
- 1 teaspoon black salt
Instructions
- Dry roast coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, bay leaf, and black peppercorn over medium heat until fragrant and nicely browned. Stir frequently.
- Remove the pan from the heat, and let the spices cool down for 10 minutes.
- Transfer them to a grinder with the remaining ingredients.
- Grind to make a smooth powder. Use as desired.
Notes
- This spice blend can enhance the flavor of numerous dishes.
- Store in an airtight container for best freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Spices
- Method: Dry roasting and grinding
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon