Step-by-step
1
firstly, in a thick bottomed pan take 3 tbsp coriander seeds, 1½ tbsp cumin, 1 tsp shahi jeera, 2 tsp fennel, 1 tsp chana dal, and 1 tsp urad dal, 2 tbsp yellow mustard and ¼ tsp methi.
2
dry roast on low flame until the spices turn aromatic.
3
now add 1 inch cinnamon, 2 bay leaf, and 1 inch dry ginger.
4
also add 2 pods black cardamom, 1 tsp cardamom, 1 javitri, 1 star anise, 1 tsp cloves, and ½ nutmeg.
5
further add 2 tbsp poppy seeds, 2 tbsp kasuri methi, ½ tbsp pepper, and 8 dried red chilli.
6
dry roast on low flame until the spices turn crunchy and aromatic.
7
cool completely, and transfer to the mixer jar.
8
add 1 tsp black salt, 1 tsp turmeric, 1 tbsp aamchur, and 1 tsp salt.
9
pulse and grind to a fine powder.
10
finally, kitchen king masala is ready to use in making sabzi or pulao.
Video
Notes
- firstly, make sure to dry roast on low flame else there are chances for spices to burn.
- also, if you are comfortable with garlic and onion, then you can use garlic powder and onion powder.
- additionally, you can use this masala to prepare gravy-based or dry sabji.
- finally, kitchen king masala recipe stays good for 3 months when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/homemade-kitchen-king-masala-recipe/