Loading...

Gather all the whole spices: coriander seeds, cumin seeds, black peppercorns, green cardamoms, cloves, cinnamon stick, fennel seeds, dried red chilies, and bay leaf. Arrange them on a clean tray.

Heat a heavy-bottomed pan over a medium-low flame. Add all the whole spices into the dry pan.

Continuously stir the spices with a spatula to ensure they roast evenly and do not burn. Roast them until they become fragrant and slightly change color. This process takes approximately 5-7 minutes. Observe a slight crackling sound from the cumin seeds and a deeper red hue developing in the dried red chilies.

Immediately transfer the roasted spices from the hot pan to a clean plate. Allow them to cool down completely to room temperature. This step is crucial for achieving a fine powder and preventing clumping during grinding.

Once the spices are completely cool to the touch, transfer them into a spice grinder or a high-speed blender.

Grind the spices into a fine, aromatic powder. Start by pulsing the grinder a few times, then run it continuously until the desired fine consistency is achieved. Avoid over-grinding at high speed, as this can release the oils too quickly and result in a pasty masala.

Transfer the freshly ground spice mixture to a clean bowl. Add the unroasted powdered spices: turmeric powder, Kashmiri red chili powder (if using), dry ginger powder (if using), and asafoetida.

Thoroughly mix all the spices together using a spoon. Ensure there are no lumps and that all ingredients are well combined.

Transfer the finished masala powder into an airtight glass jar for storage. Store the jar in a cool, dark place to maintain its freshness and aroma for up to 3-4 months. For extended shelf life, refrigerate the masala.


Gather all the whole spices: coriander seeds, cumin seeds, black peppercorns, green cardamoms, cloves, cinnamon stick, fennel seeds, dried red chilies, and bay leaf. Arrange them on a clean tray.

Heat a heavy-bottomed pan over a medium-low flame. Add all the whole spices into the dry pan.

Continuously stir the spices with a spatula to ensure they roast evenly and do not burn. Roast them until they become fragrant and slightly change color. This process takes approximately 5-7 minutes. Observe a slight crackling sound from the cumin seeds and a deeper red hue developing in the dried red chilies.

Immediately transfer the roasted spices from the hot pan to a clean plate. Allow them to cool down completely to room temperature. This step is crucial for achieving a fine powder and preventing clumping during grinding.

Once the spices are completely cool to the touch, transfer them into a spice grinder or a high-speed blender.

Grind the spices into a fine, aromatic powder. Start by pulsing the grinder a few times, then run it continuously until the desired fine consistency is achieved. Avoid over-grinding at high speed, as this can release the oils too quickly and result in a pasty masala.

Transfer the freshly ground spice mixture to a clean bowl. Add the unroasted powdered spices: turmeric powder, Kashmiri red chili powder (if using), dry ginger powder (if using), and asafoetida.

Thoroughly mix all the spices together using a spoon. Ensure there are no lumps and that all ingredients are well combined.

Transfer the finished masala powder into an airtight glass jar for storage. Store the jar in a cool, dark place to maintain its freshness and aroma for up to 3-4 months. For extended shelf life, refrigerate the masala.
