By Tanisha Salwan
¼ cup cumin seeds 1½ tbsp dry coconut ½ tsp caraway seeds 4 black cardamoms 8 cloves 3 tsp black peppercorns 10 bay leaves ¾ cup coriander seeds 2 cinnamon sticks 1 mace 5 whole dry red chilies 1 tsp sesame seeds 1 tbsp oil 1 tbsp stone flower 1 tsp cobra’s saffron ½ tsp asafoetida
In a kadhai, add oil and roast cumin, black cardamoms, caraway seeds, peppercorns, cloves, bay leaves as well as coriander seeds.
Then, in the second go, add mace, cinnamon, red chilies, sesame seeds, stone flower, cobra’s saffron and asafoetida.
Roast all the spices well until they are lightly browned and aromatic. When done, let it cool.
After the spices are cooled down, grind them into a fine powder and store in an airtight container. Enjoy!