- Red chilies dry 2-4/red chili powder one tablespoon
- Coriander seeds ½ cup
- Bay leaf 2-3
- 2 Cinnamon sticks
- Cardamom pods, green 10-11
- Cardamom pods, black 3
- Black pepper-corn 1 tsp
- Turmeric powder 1 tsp
- Cumin seeds 1 tsp
- Mustard seeds, yellow ½ tsp
- Chana dal 1 tsp
- Cloves 1 tsp
- Poppy seeds white 1 tsp
- Dried onion flakes 2 tsp
- Pink salt a pinch
- 1 tsp dried garlic
- Fenugreek leaves one tsp
The curry masala is an important ingredient used to prepare any curry. It adds lots of flavor in any curry. You can prepare it once and store it in an airtight jar. It will stay in the jar for months. The curry masala can be used in both dry and gravy curry.
- Take a large size pan that has a thick bottom. Roast all aforementioned ingredients in it. Do not add powers like chili powder, garlic powder while roasting. It will burn. Constantly stir all ingredients for equal roasting of all ingredients.
- Remove the pan from the stove and keep it separate. Allow all ingredients to cool. Once it is done, put everything in a blender jar. Add all powder that was not roasted in the jar.
- Blend ingredients for a few minutes to make a nice powder. In between, keep checking if all ingredients are blending well and getting into the powder form. The big chunks like cardamom and cinnamon sticks often take time to get the powder and sometimes they even remain unprocessed.
- Add a pinch Himalayan pink salt in the prepared mix and allow it to get cool. Transfer the powder in an airtight jar. Now, when will prepare curry, add a half tablespoon of this powder in the curry to make it delicious.
- Do not roast masalas much, or it will give a bitter taste. To avoid mistake use pan with a thick bottom.
- Remove all ingredients immediately from pan once it looks like roasting is done.