Hailing from the vibrant city of Indore, Jeeravan Masala is a time-honored spice blend that has captivated taste buds for generations.
Ingredients:
- 4 tablespoons Cumin seeds
- 2 tablespoons Coriander seeds
- 2 tablespoons Red chili powder
- 1/2 teaspoon Asafoetida (Heeng)
- 1-inch Cinnamon stick
- 1 teaspoon Fennel seeds
- 1 tablespoon Amchur powder (Dried mango powder)
- 2 teaspoons Black peppercorns
- 1 teaspoon Black salt
- 8 Cloves
Instructions:
- Dry Roasting the Whole Spices:
- Heat a dry skillet over medium heat.
- Add cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, and cloves.
- Dry roast until fragrant and slightly browned, stirring frequently to prevent burning.
- Remove from heat and let cool completely.
- Grinding the Spices:
- Once the spices have cooled, transfer them to a spice grinder or mortar and pestle.
- Add red chili powder, amchur powder, black salt, and asafoetida.
- Grind into a fine powder.
- Storing the Masala:
- Transfer the freshly ground Jeeravan Masala to an airtight container.
- Store in a cool, dry place.
Disclaimer: Page contains amazon affiliate links
Comments