Kitchen King Masala (Indian Spice Blend)

Ingredients

• 25 g Cumin Seeds (whole seeds, can use regular cumin)
• 25 g Fennel Seeds (whole seeds)
• 5 g Shahi Jeera (Caraway Seeds) (optional, can substitute with extra cumin)
• 30 g Fresh Coriander Leaves (tightly packed, can substitute with dried coriander powder (less flavor))
• 125 g Mustard Seeds (any variety – thick or thin)
• 4 g Green Cardamom Pods (about 8‑10 pods, seeds removed later)
• 8 g Black Peppercorns (whole peppercorns)
• 2 g Black Cardamom Pods (large pods, optional for smoky note)
• 5 g Cinnamon Stick (one small stick, broken into pieces)
• 30 g Kasuri Methi (Dried Fenugreek Leaves) (crushed before adding)
• 2 g Nutmeg (Javitri) (one whole nutmeg, grated)
• 3 pieces Kashmiri Red Chili (dry, mild color, adjust for heat)
• 2 pieces Bay Leaf (Tej Patta) (small size)
• 5 g Dry Ginger Powder (Saunth) (powdered)
• 2 g Black Salt (Kala Namak) (≈½ tsp, optional for tangy note)
• 2 g Cumin Powder (≈1 tsp, roasted)
• 1 g Red Chili Powder (≈½ tsp, adjust to taste)
• 5 g Salt (≈1 tsp, or to taste)

Instructions

1. Measure Whole Spices

   Weigh all whole spices (cumin, fennel, shahi jeera, coriander leaves, mustard seeds, green cardamom, black pepper, black cardamom, cinnamon, kasuri methi, nutmeg, Kashmiri red chili, bay leaf) using a kitchen scale.

   Time: PT5M

2. Dry‑Roast Whole Spices

   Heat the iron skillet over a low flame. Add all measured whole spices at once and stir continuously for 4‑5 minutes until they turn fragrant and a light golden hue appears. Do not let the spices burn.

   Time: PT5M

   Temperature: Low flame

3. Cool the Roasted Spices

   Turn off the heat and transfer the roasted spices onto a plate. Spread them in a thin layer and let them cool completely (about 3 minutes).

   Time: PT3M

4. Grind to Fine Powder

   Place the cooled roasted spices into the grinder. Pulse in short bursts, stopping every few seconds to shake the container and avoid overheating. Grind until the mixture is a uniform fine powder.

   Time: PT5M

5. Add Powdered Aromatics

   Transfer the ground spice mix to a mixing bowl. Add dry ginger powder, black salt, cumin powder, red chili powder, and regular salt. Stir thoroughly until everything is evenly incorporated.

   Time: PT2M

6. Store the Masala

   Spoon the finished Kitchen King Masala into an airtight glass jar. Seal tightly and store at room temperature away from direct sunlight and moisture.

   Time: PT2M

Nutrition Facts

Calories

12

Protein

0.5 g

Carbohydrates

1 g

Fat

0.3 g

Fiber

0.4 g