I think I said it before that there is nothing like your own homemade masala and as you can see from the featured image that this is enough for one time only usage. So now I am going to show you on how to make this masala meaning spice mix.
In a mortar and pestle I added 1 piece of each clove, black cardamom, bay leaf and mace and broken piece of star anise, 2 green cardamoms then ground it in to a powder. Also you can break off a small piece of cinnamon and add it to the mortar and pestle and grind it too if you do not want to use powder cinnamon. If you do however skip this step and add it to the bowl with the rest of the ground up spices.
In a small bowl I added 1 drop of korma essence or kerwa essence if you do not see korma essance. All of these are fround in a store that sells Pakistani groceries. If you are here in Chicago, go check in Awami Bazar. This is where I got mine from. If you live elsewhere check on the internet for the stores near you. The brand name is Sac or Ghani. Sac is a better known brand.
I added the ground up spices from my mortar and pestle to this bowl and gave it a stir then I added 1 pinch each of cumin seeds, black cumin seeds, poppy seeds, fennel seeds, coriander seeds, black pepper corns and groud in to a powder and add to the bowl with other spices to make the masala.
Grate some nutmeg in the bowl and becarful because this is a potent spice. Add 1 pinch each of turmeric, red chili powder, cinnamon powder if using and desicated coconut. Stir to combine and set aside because this is going in the next recipe.
This is for use in chicken, lamb, veal, beef, and goat korma or qorma, so see you there.
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