| Prep Time | 2 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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Ingredients
- ½ cup Cumin seeds
- ¼ cup Corriander seeds
- ¼ cup Whole black peppercorns
- 4 to 5 pics Cinnamon sticks
- 2 tsp Ground cloves
- 2 tsp Ground nutmeg
- 2 tsp Ground black salt
- ½ tsp Asfoetida powder
Ingredients
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Instructions
- Take a pan. Mix all the ingredients except asafoetida.
- Dry roast it in low flame for 15-20 minutes. Spices turn light brown with a nice aroma.
- Remove it from heat. Once cool, grind this mixture to a very fine texture.
- Remove the coarse residue with a strainer and store it in an airtight glass jar or steel jar.
- The shelf life of this masala is 2-3 months.