Rara Paneer Masala - North Indian

Step 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).

Step 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.

Step 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.

Step 4: Cool the spices

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

Step 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.

Step 6: Store the masala

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

• Do not add oil when dry roasting the spices.

• Roast spices on a low to medium flame to prevent burning and ensure even roasting.

• Roast until fragrant and lightly browned, do not over-roast to avoid a bitter taste.

• Grind the spices finely for the best flavor and texture in the final dish.