8-10Dried red chiliesseeds and stems removed (See notes)
Instructions
Take cumin seeds, fennel seeds, green cardamoms and black peppercorns in a pan. Turn the heat on medium-low and let pan and spices get heat up together. Do stir constantly for even roasting.
Once the pan gets hot, add coriander seeds and dried red chilies.
Keep roasting with stirring until coriander seeds are aromatic and spices have a slight color change.
Remove the dry roasted spices to a plate and let it cool down completely.
Grind into a coarse powder using a spice grinder.
Notes
Always remove the stems and seeds of the dried chilies. (1) It’s not good for your body, it increases the body heat. (2) seeds make the masala very spicy and discarding them controls the spice level.
Storage: Store in a dry, clean airtight container and keep in a cool, dry space away from sunlight.
Shelf life: It stays good for 3-4 months.
How to use: Use around 1 ½ - 2 tablespoons of masala for 2-3 servings of curry. It is added after cooking onion-tomato.