Kitchen King Masala is one of my favorite masala powder and it's used in many North Indian recipes. The flavorful kitchen king adds wonderful aroma and taste to any dish perhaps that's why it's called Kitchen King..!!
Ingredients
- Cumin Seeds/Jeera - 1 tbsp
- Caraway Seeds/ Shah-Jeera - 1/2 tbsp
- Dry Red Chilli/Sukhi Lal Mirch - 8
- Turmeric/Haldi - 1 pieces or Turmeric Powder - 1 tsp
- Coriander Seeds/Dhaniya - 1 tbsp
- Dry Ginger/Saunth/Sukku - 2 pieces [I used Ginger Powder - 1/2 tbsp]
- Black Peppercorns/Kali Mirch - 1/2 tbsp
- Cloves/Laung - 8
- Whole Yellow Mustard Seeds/Pili Rai - 1/2 tbsp
- Green Cardamom/Hari Elachi - 8
- Black Caardamom/Badi Elachi - 3
- Fenugreek Seeds/Methidana - 2 tsp
- Black Gram/Channa Dal - 2 tbsp
- Fennel Seeds/Saunf - 1 tbsp
- Cinnamon/Dalchini - 4 sticks 1" each
- Star Anise/Chakri Phool - 1
- Nutmeg/Jaiphal - a small pieces or 1/2 tsp grated/powder
- Mace/Javitri - 2 small pieces
- Poppy Seeds/Khus Khus - 1 tbsp
- Rock Salt/Kala Namak - 1/2 tbsp
Method
Dry roast all ingredients one by one and allow to cool. (Don't have to roast powder like ginger, nutmeg etc if using in powder form. You can roast all ingredients together too but I never do that.)
Cool all the ingredients and grind into smooth powder using mixer or coffee/spice grinder.
Sieve powder through a big strainer, grind again if required and discard any large pieces of spice. Cool powder masala to room temperature and store in air tight container.
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