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Khandeshi Garam Masala
Main ingredients | Cloves, Black peppercorns, Tirfal, Black cardamoms, Green cardamoms, Mace, Caraway seeds, Cumin seeds, Cinnamon, Rock asafoetida, Coriander seeds, Bay leaves, Poppy seeds, Pandi dried red chillies, Sankeshwari dried red chillies |
Cuisine | Maharashtrian |
Course | Powder |
Prep time | 15-20 minutes |
Cook time | 10-15 minutes |
Serve | |
Taste | Spicy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 2 tablespoons cloves
- 2 tablespoons black peppercorns
- 2 tablespoons tirfal
- 10-12 black cardamoms
- 20-25 green cardamoms
- 4 mace blades
- 2 tablespoons caraway seeds (shahi jeera)
- 2 tablespoons cumin seeds
- 3 one-inch cinnamon sticks
- 4-5 small pieces of rock asafoetida
- 1 cup coriander seeds
- 6-7 bay leaves
- 2 tablespoons poppy seeds
- 50 grams pandi dried red chillies
- 50 grams sankeshwari dried red chillies
Method
- Heat a pan, add cloves, black peppercorns and tirfal, mix and dry roast till fragrant. Transfer into a bowl and set aside.
- Add black cardamoms, green cardamoms, mace, caraway seeds and cumin seeds to the same pan and dry roast till fragrant. Transfer into the same bowl and set aside.
- Dry roast cinnamon, rock asafoetida, coriander seeds and bay leaves till fragrant.
- Add poppy seeds and once they start to pop, transfer the mixture into the same bowl.
- Dry roast pandi and sankeshwari dried red chillies in the same pan for a minute. Transfer into a plate and set aside to cool.
- Transfer all the ingredients into a blender jar and grind to a fine powder.
- Store in airtight container and use as required.
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