Follow these steps for perfect results
Coriander Seeds
Whole
Methi Seeds
Whole
Mustard Seeds
Whole
Kalonji Seeds
Whole
Cumin Seeds
Whole
Fennel Seeds
Whole
Dry Red Chillies
Whole, stems removed
Dry roast coriander seeds, methi seeds, mustard seeds, kalonji, cumin seeds, fennel seeds, and dry red chillies over a flat skillet.
Ensure spices are roasted until fragrant and slightly toasted, but not burnt.
Grind the roasted spices in a grinder to a smooth powder.
Transfer the Achari Masala powder to an airtight container.
Store in a cool, dry place for up to a month.
Expert advice for the best results
Roast the spices on low heat to prevent burning.
Allow the spices to cool completely before grinding.
Store in a cool, dark place to preserve flavor.
Everything you need to know before you start
5 mins
Yes, can be made well in advance.
Serve in a small bowl or sprinkle directly onto dishes.
Use in Achari Paneer
Add to Paratha fillings
Pairs well with spicy flavors
Discover the story behind this recipe
A common spice blend used in North Indian cuisine to impart a tangy and spicy flavor to pickles and dishes.
Discover more delicious North Indian Spice Blend recipes to expand your culinary repertoire
A fragrant and flavorful homemade Punjabi Garam Masala powder recipe, perfect for adding warmth and depth to your North Indian dishes.
A fragrant blend of roasted spices, perfect for adding warmth and depth to your favorite Punjabi dishes.
A flavorful North Indian spice blend, perfect for adding a tangy and spicy kick to various dishes.
A homemade blend of roasted spices to add a tangy and spicy flavor to Indian dishes.