Step-by-Step Instructions

1. 1.Dry Roast Cumin Seeds

   Add 1 teaspoon of cumin seeds to a small pan and dry roast them over medium heat until they are partially roasted, about 15-20 seconds.

2. 2.Add Fennel and Carom Seeds

   Add 0.5 teaspoon of fennel seeds and 0.5 teaspoon of carom seeds to the pan with the cumin seeds. Continue dry roasting the mixture until the spices change color slightly and release a mild aroma, ensuring not to over-roast them.

3. 3.Transfer to Mortar and Add Other Spices

   Transfer the dry-roasted spices into a mortar. Add 7-8 green cardamom pods, 2 teaspoons of black pepper powder, 1 teaspoon of salt, 7-8 cloves, 1 teaspoon of garam masala, 1 teaspoon of amchur powder, and 2 teaspoons of coarsely crushed coriander.

4. 4.Add Chili and China Salt

   Add 2 tablespoons of coarsely crushed red chili flakes (adjust to your spice preference) and a pinch of China salt (MSG) to the mortar.

5. 5.Grind the Masala

   Using a pestle, coarsely grind all the ingredients in the mortar until they are well combined and have a rough, textured powder consistency. The Lahori Murg-Chole Masala Powder is now ready.