This recipe is called “Kadhai masala” in Hindi
Yield: Approximately 1¼ cups
A tastemaker for recipes typically cooked in a wok or “kadhai”.
Ingredients:
½ cup crudely ground coriander seeds
1 tablespoon cayenne pepper
1 tablespoon ground dried pomegranate seeds
1 tablespoon ground fennel seeds
1 tablespoon ground ginger
1 tablespoon mango powder
1 teaspoon ground black cardamom seeds
1 teaspoon ground black salt
1 teaspoon ground nutmeg
1 teaspoon ground paprika
2 tablespoons ground cumin seeds
2 tablespoons ground dried fenugreek leaves
2 tablespoons ground dried mint leaves
Directions:
Add all the spices to a small-sized container and stir using
a spoon until they get blended.
Put inside an airtight vessel and place the vessel in a cool,
dark place, approximately thirty days at room temperature
or approximately one year in a fridge.
