Prep time

10 mins
Cook time
5 mins

Total time

15 mins

Author: Neha Sharma

Ingredients-

• Cinnamon / Dal Chini- 4 pieces of 1 cms
• Fennel Seeds / Saunf- 2 tbsp
• Cumin Seeds / Jeera- 1 tbsp
• Bay Leaf / Tez Patta- 2
• Cloves / Laung- 5
• Mace / Jatiphala- 2
• Kalpasi / Black Stone Flower- 4
• Coriander Seeds / Powder- 3 tbsp
• Dry Red Chilli- 5
• Star Anise / Anisipu- 1
• Black Pepper / Kali Mirch- 1 tbsp
• Green Cardamom / Elaichi- 5
• Black Cardamom / Elaichi- 1

Method-

1. In a pan dry roast all the whole spices on low heat for 5 mins.
2. Take coriander powder and chilli powder, add that after the whole spices are well roasted and roast it for about 30 seconds.
3. Transfer them to a plate and let it cool down for 5 mins.
4. Transfer it in a grinder and grind into a very fine powder and let it cool completely.
5. Store it in an air tight container.