Ingredients
Scale
- ½ kilo dried Kashmiri red chilies
- 125 grams dried Byadagi chilies
- 12 grams wheat grain (gehu dana)
- 40 grams turmeric (haldi)
- 2 ½ grams black stone flower (dagad phool)
- 2 ½ grams mugwort (maipatri) (optional)
- 100 grams cumin seeds (jeera)
- 7 grams fenugreek seeds (methi)
- 250 grams coriander seed (dhaniya)
- 75 grams mustard seeds (rai)
- 125 grams poppy seeds (khuskhus)
- 15 grams black peppercorns (kali miri)
- 10 grams white peppercorns (safed miri)
- 8 grams cloves (lavang)
- 5 grams dry ginger (soonth)
- 125 grams sesame seeds (safed til)
- 7 ½ grams caraway seeds (shahi jeera)
- 5 green cardamoms, outside pod removed (choti elaichi)
- 3 black cardamoms, outside pod removed (badi elaichi)
- 3 grams cinnamon stick (dalchini)
- 5 grams cassia stick
- 5 grams kalonji seeds
- 5 grams nigella seeds
- 5 grams asofoetida (hing)
- 12 grams dried bay leaves (tej pata)
- ½ nutmeg (jaifal)
- 2 ½ grams Sichuan peppercorns (tirphal)
- 2 ½ grams star anise (badiya)
- 2 ½ grams cobra saffron seeds (nagkesar)
- 7 ½ grams fennel seed (saunf)
- 3 grams mace (javitri)
- 25 grams dried chickpeas (chana dal)
- 2 ½ grams allspice (kebab chini)
- 2 ½ grams dried green mango powder (amchoor)
- 4 strands of Kashmiri saffron (kesar)
- 5 gm cubeb peppers
- 3 grams dried rose petals
- 2 ½ grams dried limes (loomi)
- 2 ½ grams dried pomegranate seeds (anardana)
- 15 grams smoked salt or to taste
Instructions
- Dry all the ingredients under the hot sun consecutively for 2 days. Otherwise, dry roast the ingredients in a hot pan until fragrant.
- Heat a wide-bottomed pan and dry roast the Kashmiri and Byadagi chilies for 8-10 mins over low heat. Keep stirring continuously and keep any eye as the chilies shouldn’t get burnt so keep the heat low throughout.
- If your pan is small, then fry in small batches as roasting is a crucial part.
- Similarly roast the rest of ingredients for 7-8 mins on low heat or until they are very fragrant and aromatic. Keep stirring in between.
- Dry grind the roasted spices until fine or alternatively get it pounded into a mill or chakki.
- Store the bottle masala into an airtight container or clean green or amber beer bottles. For longer shelf-life, you can place it in the fridge where it should last up to a year.
