Follow these steps for perfect results
ground roasted coriander powder
ground, roasted
red chili powder
ground
paprika
from deghi mirch
salt
ground
garlic powder
ground
ginger powder
ground
ground roasted cumin
ground, roasted
ground aniseed
ground
pepper
ground
ground chinese anise
ground
ground cinnamon
ground
ground large black cardamom pod
ground
ground black cumin seeds
ground
ground cloves
ground
ground green cardamoms
ground
ground mace
ground
ground nutmeg
ground
bay leaves
torn
cloves
whole
green cardamoms
whole
Dry roast cumin and coriander seeds.
Grind roasted cumin and coriander seeds.
In a dry glass mixing bowl, add ground roasted coriander powder.
Add red chili powder.
Add paprika.
Add salt.
Add garlic powder.
Add ginger powder.
Add ground roasted cumin.
Add ground aniseed.
Add pepper.
Add ground chinese anise.
Add ground cinnamon.
Add ground large black cardamom pod.
Add ground black cumin seeds.
Add ground cloves.
Add ground green cardamoms.
Add ground mace.
Add ground nutmeg.
Add torn bay leaves.
Add cloves.
Add green cardamoms.
Mix all spices together using a clean, non-odor wooden spoon.
Expert advice for the best results
Store in an airtight container in a cool, dark place for up to 6 months.
Adjust the amount of chili powder to your preferred level of spiciness.
For a richer flavor, dry roast all spices before grinding.
Use freshly ground spices for the best aroma.
Everything you need to know before you start
5 minutes
Spice mix can be made well in advance and stored.
Store in a decorative jar or container.
Use in Qorma dishes.
Add to other Indian recipes for depth of flavor.
The bitterness of the IPA cuts through the richness of the spice.
Aromatic wine with notes of lychee and rose complements the spices.
Discover the story behind this recipe
Qorma is a traditional dish often served at celebrations and special occasions.
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