Dry Roast Whole Spices: In a pan over low heat, roast coriander, cumin, fennel, dry red chilies, black pepper, cloves, green and black cardamoms, cinnamon, bay leaf, star anise, mace, and nutmeg until aromatic.
Cool: Let the roasted spices cool completely to retain aroma.
Grind: Grind the cooled spices into a fine powder using a spice grinder or mortar and pestle.
Mix: Add turmeric, dry ginger, amchur powder, and salt. Mix thoroughly.
Store: Keep in an airtight jar. The masala stays fresh for 2–3 months.
How to Use
Add 1–2 tsp while preparing dal, sabzi, paneer dishes, chicken, mutton, or seafood curries.
Acts as a universal curry masala suitable for both vegetarian and non-vegetarian recipes.
Tips
Adjust red chilies according to your preferred spice level.
Use freshly roasted spices for maximum aroma and flavor.
Can also be sprinkled on roasted vegetables or used as a marinade base for meats.
