Makes5-6 tbsp
Preparation time 10 minutes
Cooking time 5 minutes
Ingredients:
- 10 red dried chillies (kashmiri chilies)
- 2 tbsp dried corriander seeds
- 2 inch cinnamon stick
- 4 cloves
- 1 tsp nutmeg
- 1 tsp cumin seeds
- 1/2 tsp poppy seeds (khus khus)
- 2 bay leaves
- 1 tsp turmeric
- 1 star anise
- 1 tsp fennel seeds
- 1 tsp whole black pepper
Directions:
In a wok dry roast all the ingredients for 5 minutes or until well roasted. As soon as the condiments are roasted there will be a fragrant spicy flavor from the mixture. Make sure you don't burn the condiments while roasting or your masala will turn bitter. Once roasted cool the mixture and blend into a smooth powder. Store in an air tight container. This masala has a shelf life of a year if kept in a cool dry place.
