Kitchen King Masala – Marathi Recipe

Instructions

• Heat up a pan on medium heat.
• Add red chilies, bay leaves, coriander seeds, poppy seeds, cumin seeds, cloves, chana dal, star anise, fennel seeds, mace, black cardamom, green cardamom, peppercorns, cinnamon, and mustard seeds.
• Roast all the spices on medium heat for just about 4-5 minutes.
• Do not over roast the spices. No need to change the color of the spices.
• Roast the spices on medium heat only.
• When the spices just begin to release the aroma, turn off the gas.
• Add fenugreek seeds and mix well.
• Do not add fenugreek seeds with other spices as if these are over roasted their bitterness will increase.
• The heat of the spices and pan is enough for fenugreek seeds to get roasted.
• Let the spices cool down.
• Transfer the roasted spices into a blender jar and blend them into powder.
• Add turmeric powder, dried ginger powder, black salt, grate nutmeg into it.
• Do not use store-bought nutmeg powder as it’s aroma is already evaporated.
• Grate fresh nutmeg into the blended spices about 1/4 tsp.
• Blend everything once more.
• The kitchen king masala is already.
• You can store this masala in an airtight container at a cool and dry place.
• It has a shelf life of about 3-4 months.
• Do not store masala in the freeze as its flavor decreases.
• You can use kitchen king masala especially in north Indian recipes or any other recipes you like.