- 4 tablespoons coriander seeds/dhaniya
- 3 tablespoons cumin seeds/jeera
- 2 tablespoons fennel seeds/sauf
- 1 teaspoon black pepper corn
- ½ teaspoon cloves
- 1 small cinnamon stick
- 2 black cardamom
- 2 star anise
- 2 bay leaves
- 18-20 dried red chillies
- 1 teaspoon turmeric powder
- 1 tablespoon kashmiri red chilli powder
- 1 tablespoon dry mango powder/amchoor
- ½ teaspoon salt
Note– Please read recipe notes in the end.
Main Equipment Used
- High Power Mixer Grinder – I use Preethi Zodiac (750-watt). Buy on Amazon here: https://amzn.to/2DbrsH8
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Place a pan over medium flame and dry roast coriander seeds for 2-3 minutes or until aromatic. Transfer them in a plate.
- Similarly dry roast cumin seeds for couple of minutes, till they turn aromatic. They will also become slightly dark in colour. Remove them in a plate.
- Now add fennel seeds, black pepper corns and cloves and dry roast them for a minute.
- Further add star anise, black cardamom, cinnamon stick and bay leaves and dry roast them for 2 minutes. Now transfer them in a plate
- Now dry roast the dried red chillies for 2-3 minutes and then transfer them in a plate.
- Let all the spices cool down for 10 minutes.
- Add them in a mixer grinder add all the spices. Now add turmeric powder, kashmiri red chilli powder, amchoor powder and salt. Grind for 2-3 minutes or until it forms into a fine pav bhaji masala. Keep scraping the sides in between with a spoon for even grinding.
- Let the pav bhaji masala cool down completely before storing.
- Store in an airtight container for upto 4 months.
- Always dry roast the spices separately, as every spice has a different roasting time. If you will roast them together then they might burn.
- After grinding the garam masala let it cool down completely before storing it in a jar, else it will not last long because of the moisture.