How to make Kitchen King Masala

Kitchen King Masala

Welcome to the land of culinary enchantment, where spices rule supreme and flavours dance! Every Indian kitchen has a secret weapon, a culinary treasure that elevates everyday fare into magnificent feasts. Say hi to Kitchen King Masala, the unsung hero of Indian cuisine. This flavorful mixture of spices, which has been meticulously blended to perfection, has the potential to take your cooking to the next level. This spice mixture is your key to whipping up delectable curries, gravies, and veggie meals that will tantalise your taste buds and leave you wanting more, whether you're an experienced cook or a kitchen newbie. Embark on a delectable trip with us as we explore the world of Kitchen King Masala, learning about its rich history, numerous uses, and and tips on how to make it the absolute ruler of your kitchen. Prepare to spice up your cuisine and experience a new level of sensory delight!

You can find all the names here in the List of Indian Spices.

Ingredients:

Red chillies (dried)                     - 8 pcs
Coriander Seeds                         - 4 tbsp
Cumin Seeds                               - 2 tbsp
Curry Leaves Powder                 - 20-25
Black Pepper                                - 1 tbsp
Javitri(mace)                               - 2 buds

Dried Ginger Powder                  - 1 tbsp

Turmeric Powder                        - 1 tbsp

Black Cardamom                       - 4 pcs

Kasuri Methi                                 - 1 tbsp

Amchoor                                      - 1 tbsp

Green Cardamom                     - 8-10

Mustard Seeds                            - 1 tsp

Methi Seeds                                 - 1 tsp

Table Salt                                     - 1 tbsp

Black Salt                                      - 1 tbsp

Cinnamon Stick                          - 4" pc

Jayphal (nutmeg)                      - 1/4" pc

Tej Patta                                        - 2 pcs

Saunf                                             - 1 tbsp

Star Anise                                     - 2 pcs

Procedure :

1. Dry roast all the spices on a pan or tawa. Don't roast powdered ingredients.

2. Grind all the spices into slightly rough consistency.

3. Add powdered ingredients to the mix and mix it well.

4. Store in an airtight container if you want to keep it for long time.

P.S. - If you want a bright colour too your masala, use Kashmiri Dried Red Chillies instead of regular chillies. It will give your masala a good bright reddish colour.