ParsiCuisine.com 1 Kg. Coriander seeds – Dhanya
200 gms. Jeera
100 gms. Black Pepper – Kali Mirchi
100 gms. Fenugreek seeds – Menthi
100 gms. Mustard seeds – Rai
300 gms. Red Chillies
200 gms. Haldi – Tumeric
50 gms. Tej Patta – Tamal Patta
20 gms. Badyan (Black – Flower shaped)
20 gms. Lavang – Cloves
20 gms. Dalchini – Cinnamon
20 gms. Dry Soonth – Ginger
20 gms. Elaichi – Cardamom
Clean everything and keep in sunlight for 1 day. Roast on Tava taking care to prevent scorching. Cool. Then grind into a powder in a mixie or masala chakki.
Let the masala cool. Sieve and fill in airtight containers.
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