Follow these steps for perfect results
Coriander Seeds
Fenugreek Seeds
Mustard Seeds
Nigella Seeds
Cumin Seeds
Fennel Seeds
Dry Red Chilies
In a pan, add coriander seeds, fenugreek seeds, mustard seeds, nigella seeds, cumin seeds, fennel seeds, and dry red chilies.
Dry roast the spices for 2-3 minutes on medium heat until fragrant.
Remove from heat and let the spices cool completely.
Transfer the cooled spices to a mixer grinder.
Grind to a fine powder.
Store the achari masala powder in an airtight container.
Use as needed in achari paneer, achari bhindi, or other dishes.
Expert advice for the best results
Dry roast the spices on low heat to prevent burning.
Ensure the spices are completely cooled before grinding to prevent clumping.
Store in an airtight container in a cool, dark place to preserve flavor and aroma.
Everything you need to know before you start
5 mins
Can be made ahead of time and stored for several weeks.
Serve in a small decorative bowl or jar.
Sprinkle on Indian dishes for added flavor.
Use as a rub for meats or vegetables.
Complements the spicy and tangy flavors.
Discover the story behind this recipe
Used in many North Indian dishes to add a distinct pickled flavor.
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