Ingredients:
1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp ground Cloves (Lavang)
1/2 tsp freshly-grated Nutmeg (Jaiphal)
1 tsp ground Mace (Javitri)
1 1/2 tbsp ground Cumin Seeds (Jeera)
2 tbsp ground Coriander seeds (Dhania)
1 tsp ground Fenugreek seeds (Methi)
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp freshly-ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food colouring (or use Kashmiri chilli powder)
Method:
This recipe is for a dry, unfried, spice blend that is typically used for masalas and cooked meats.
Making this spice blend is simplicity itself. Combine all the spices and the red food colouring in a bowl. Stir well to combine then press through a fine-meshed sieve with the back of a spoon. Soon the spice mix into an air-tight container. Seal tightly and store in a cool, dark, cupboard until needed.
Find more BIR recipes on the FabulousFusionFood British Indian Restaurant (BIR) recipes page.
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