I have had major compliments again from Mr. Riaz again about my cooking and for my way of using various masalas (spices) last night as always. The next post is going to be linked to this post and garam masala because without these two spice mixes there is no way that the next post will be posible.
I added all of these to a mortar and pestle because it cuts the time that is being consumed during the meal prep itself. I added 1 pinch each of turmeric, red chili powder, black salt, cumin seeds black cumin seeds, kasoori methi (fenugreek leaves). fenugreek seeds, caraway seeds, black peppercorns, anar dana (dried pomegrante seeds), khas khas (poppy seeds), coriander seeds, ajwan, white or black sesame seeds, fennel seeds, 2 cloves. 1 each of small piece of ginger washed peeled and grated with a fine grater, green cardamom, black cardamom, kabab chini, bay leaf, a small broken piece of star anise, a small broken piece of cinnamon stick and a small amount of grated nutmeg.
Do not grate the whole thing because nutmeg is a strong spice. Grind in to a coarse powder and set aside to use in the next recipe. This is for use for cholay masala dish only.
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