Follow these steps for perfect results
Dry Red Chillies
Whole Black Pepper
Mace
Coriander Seeds
Poppy Seeds
Star Anise
Stone Flower
Fennel Seeds
Cloves
Nutmeg Powder
Asafoetida
Cinnamon
Turmeric Powder
Cumin Seeds
In a pan, combine coriander seeds, cumin, fennel, whole black pepper, and poppy seeds.
Roast the spices for 2 minutes until fragrant.
Add the mace, nutmeg powder, turmeric powder, and asafoetida to the pan.
Continue cooking for 3 minutes, stirring constantly.
Remove the spice mixture from the heat and let it cool completely.
Grind the cooled spice mixture in a mixer grinder until it becomes a fine powder.
Store the Malvani Masala Powder in an airtight container.
Expert advice for the best results
Roast spices on low heat to prevent burning.
Cool spices completely before grinding to maintain flavor.
Store in an airtight container in a cool, dark place for up to 6 months.
Everything you need to know before you start
5 mins
Can be made well in advance and stored.
Store in a decorative jar.
Use to flavor curries, stir-fries, and dry vegetable preparations.
The bitterness of the IPA complements the spice blend.
Discover the story behind this recipe
Essential spice blend in Maharashtrian cuisine.
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