How to make Jeerawan Masala - SK Khazana -

This highly flavourful masala is very popularly used in Indori dishes

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried red chillies (सूखी लाल मिर्च ), Cinnamon stick

Cuisine : Indian

Course : Powders

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You can also find more Powders recipes like Methkut Chholay Masala Nihari Masala Chholay Masala

Jeerawan Masala - SK Khazana

Jeerawan Masala - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Jeerawan Masala - SK Khazana Recipe

  • Dried red chillies 3

  • Cinnamon stick 1/2 inch

  • Bay leaves 2

  • Black cardamoms 2

  • Cloves 8-10

  • Black peppercorns 15-16

  • Mace blades 2-3

  • Cumin seeds 1 1/2 tablespoons

  • Fennel seeds 1 tablespoon

  • Coriander powder 1 tablespoon

  • Dried mango powder 1 teaspoon

  • Black salt to taste

  • Turmeric powder 1/4 teaspoon

  • Asafoetida 1/2 teaspoon

  • Nutmeg powder 1/2 teaspoon

  • Dried ginger powder 1 teaspoon

  • Salt to taste

Method

Step 1

Heat non-stick pan add dried red chillies, cinnamon stick, bay leaves, black cardamoms, cloves, peppercorns, mace, cumin seeds and fennel seeds, mix and dry roast till fragrant. Take the pan off the heat and set aside to cool down.

Step 2

Transfer the roasted spices into a blender jar, add coriander powder, dried mango powder, black salt, turmeric, asafoetida, nutmeg powder, dried ginger powder and salt and blend into fine powder.

Step 3

Cool and store in an air-tight container and use as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.