Step-by-Step Instructions

1. 1.Prepare the whole spices

   Gather 1.5 tablespoons of coriander seeds, 1 teaspoon of fennel seeds, 2 cloves, 2-3 black peppercorns, 2 green cardamoms, 0.5 inch of cinnamon stick, and 1 red chili (optional).

2. 2.Dry roast the spices

   Heat a pan on a stove over a low to medium flame. Add all the gathered whole spices to the dry pan.

3. 3.Roast until fragrant

   Continuously stir the spices with a wooden spatula for approximately 2-3 minutes until they turn lightly brown and release a fragrant aroma. Ensure even roasting to prevent burning and a bitter taste.

4. 4.Cool the spices

   Once roasted, remove the pan from the heat and allow the spices to cool down completely.

5. 5.Grind the masala

   Transfer the cooled spices into a grinder jar. Grind them into a fine powder. Avoid a coarse grind for a better taste and texture in the final dish.

6. 6.Store the masala

   Once finely ground, transfer the Rara Paneer masala to a small bowl or an airtight container for future use.