Follow these steps for perfect results
Asafoetida (hing)
Star anise
Poppy seeds
Cinnamon Stick (Dalchini)
Nutmeg powder
Cumin seeds (Jeera)
Mace (Javitri)
Turmeric powder (Haldi)
Dry Red Chillies
Cloves (Laung)
Coriander (Dhania) Seeds
Whole Black Peppercorns
Fennel seeds (Saunf)
Stone flower
Heat a sauce pan over medium heat.
Roast coriander seeds, cumin seeds, fennel seeds, peppercorns, and poppy seeds for about 2 minutes until fragrant.
Add dry red chillies, star anise, mace, cloves, stone flower (if using), nutmeg powder, turmeric, and asafoetida (hing).
Roast the spices for about 3 more minutes, stirring constantly to prevent burning.
Remove from heat and let the spices cool completely.
Grind the cooled spices into a coarse powder using a spice grinder or mortar and pestle.
Store the Malvani Masala Powder in an airtight mason jar in a cool, dark place for later use.
Expert advice for the best results
Roast spices in small batches to ensure even toasting.
Cool spices completely before grinding to prevent clumping.
Store in an airtight container away from heat and light to preserve flavor.
Adjust the amount of red chillies to control the spice level.
Everything you need to know before you start
5 mins
Can be made ahead and stored for several months.
Serve in a small dish or jar.
Use to season vegetable dishes like bhindi sabzi.
Add to curries and stews for a rich flavor.
Sprinkle on snacks or appetizers.
To complement the spice without overpowering.
Discover the story behind this recipe
Essential spice blend in Malvani cuisine, known for its bold and distinctive flavors.
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