Ingredients

• 25 grams coriander seeds
• 20 grams green or black cardamom seeds
• 20 grams black peppercorns
• 15 grams cloves
• 15 grams ground mace

Directions

• Directions
• Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2-3 minutes put in the whole spices.
• Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning.
• Leave to cool, then grind and blend with the mace. In an airtight container, the mixture will keep for 3-4 months.
• To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.
• For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chilies.
• For a mildish Kashmiri masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace and a little grated nutmeg.
• For a hot parsi dhansak masala, add fenugreek seeds, mustard seeds, chilies and ground turmeric and double the amount of coriander seeds.