Follow these steps for perfect results
Coriander seed
Cumin seed
Cardamom seed
Aniseed
Cassia bark
Dry mint
Bay leaves
Dry rose petals
Saffron
Prepare all spices.
Roast coriander seeds in a dry pan over medium heat for 2-3 minutes, being careful not to burn.
Roast cumin seeds in a dry pan over medium heat for 1-2 minutes, until fragrant.
Add cardamom seeds, aniseed, and cassia bark to the pan and roast for another minute.
Add dry mint and bay leaves and roast for 30 seconds.
If using, add dry rose petals and saffron and roast for a few seconds until fragrant.
Remove from heat and let the spices cool completely.
Grind the cooled spices to a fine powder using a spice grinder or mortar and pestle.
Mix the ground spices thoroughly.
Store in an airtight container in a cool, dry place.
Expert advice for the best results
Roast spices in small batches to ensure even cooking.
Store in an airtight container away from light and heat to preserve flavor.
Everything you need to know before you start
5 minutes
Can be made ahead of time.
N/A - spice blend
Use in Balti curries.
Sprinkle over roasted vegetables.
Complements the spices.
Discover the story behind this recipe
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