Pav Bhaji Masala


  • 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

Steps In Making

  1. Place a pan over medium flame and dry roast coriander seeds for 2-3 minutes or until aromatic. Transfer them in a plate.
  2. 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.
  3. Now add fennel seeds, black pepper corns and cloves and dry roast them for a minute.
  4. Further add star anise, black cardamom, cinnamon stick and bay leaves and dry roast them for 2 minutes. Now transfer them in a plate
  5. Now dry roast the dried red chillies for 2-3  minutes and then transfer them in a plate.
  6. Let all the spices cool down for 10 minutes.
  7. 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.
  8. Let the pav bhaji masala cool down completely before storing.
  9. Store in an airtight container for upto 4 months.

Recipe Notes

  • 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.
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