Directions
- 1In a bowl, mix turmeric powder, red chili powder, coriander powder, roasted cumin powder, salt and water.
- 2Grind panch phoron, shahi jeera, green cardamom, cinnamon sticks, black peppercorns, cloves, bay leaf, nutmeg, black cardamom and mace.
- 3In a pan, add soybean oil and mustard oil.
- 4Add bay leaf and cook for 5 minutes.
- 5Add onion paste, ginger paste and garlic paste, cook for 5 minutes.
- 6Add powdered spices.
- 7Add the ground spices.
- 8Cook for 30 minutes, stirring constantly.
- 9Add the yellow and black mustard powder and cook for 5 minutes.
- 10Add black salt.
- 11Take out of heat.
- 12Mix the following: puffed rice, chanachur, chola bhuna, cucumber, tomato, ginger, onion, green chilies, pudina leaf and lemon juice.
- 13Add the sauce.
Ingredients
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon salt
- as needed water
- 1 tablespoon panch phoron
- 1 teaspoon shahi jeera
- 12 green cardamom
- 10 pieces cinnamon sticks, cut
- 1 tablespoon black peppercorns
- 10 cloves
- 1 bay leaf, cut
- 0.5 nutmeg
- 1 black cardamom
- 4 petals mace
- 0.5 cup soybean oil
- 0.5 cup mustard oil
- 0.5 cup onion paste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon yellow mustard paste
- 1 tablespoon black mustard paste
- 0.5 teaspoon black salt
- puffed rice
- chanachur
- chola bhuna
- cucumber, chopped
- tomato, chopped
- ginger, chopped
- onion, chopped
- green chilies, chopped
- mint leaf
- lemon juice
Equipment
bowlpangrinding stone
Tips
- Mix powdered spices with water beforehand to prevent burning in oil.
- Always use a dry spoon to take out masala to keep it good for longer.
- Store in the fridge in a glass jar to make the masala good for longer.
- Do not add the mustard paste in the beginning, only 5 minutes before taking the masala out of the heat.
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