Makes about ½ cup
Ingredients:
Whole Spices:
2 tbsp cumin seeds (jeera)
2 tbsp coriander seeds (dhaniya)
1 tbsp black peppercorns (kali mirch)
1 tbsp fennel seeds (saunf)
1 tbsp cardamom pods (green & black, elaichi)
1 tsp cloves (laung)
1 small cinnamon stick (dalchini, about 2-inch)
2–3 bay leaves (tej patta)
1–2 star anise (chakra phool, optional)
1 tsp carom seeds (ajwain, optional)
1–2 dry red chilies (adjust to taste)
Powdered Spices:
1 tsp nutmeg powder (jaiphal, optional)
1 tsp mace (javitri, optional)
1 tbsp dry ginger powder (sonth, optional)
1 tsp turmeric powder (haldi, for color)
Instructions:
