150 gms Pandi Red Chilies-can be replaced with Sankeshwari or Lavangi
3 gms Cinnamon Stick
3 gms Mace
3 gms Star Anise
3 gms Black Cardamom
3 gms Mugwort
3 gms NagKesar
3 gms Teppal
3 gms Black Peppercorns
2 gms Fenugreek Seeds
3 gms Cloves
3 gms Green Cardamom
To be Deep Oil fried: - (22-28)
60 gms dry coconut
70 gms Onions (thinly sliced)
5 gms Asafoetida
3 gms Dry Ginger (Sonth)
10 gms Turmeric root
5 gms Bay Leaf
50 gms Whole Coriander Seeds
Other Ingredients:
Cooking Oil
1 tbsp Natural Sea Salt
Instructions
We will dry roast ingredients now (1-8). Heat a Pan and roast all ingredients one by one. While roasting, heat must be low-medium. Roast until it begins to emit a pleasant aroma or it becomes evenly light brown in color.
Allow the dry roasted ingredients to cool down completely.
In a large Pan, heat 2 tbsp Cooking Oil. We will shallow fry ingredients one by one (check ingredients to be shallow fried. 9-21). Shallow fry on low-medium heat. Fry until the spices begin to emit a pleasant aroma. We will fry Chilies (both) until it turns crisp
Allow the shallow fried spices to cool down completely.
Heat ½ cup Oil in a Pan. Lower the heat and fry ingredients one by one. Fry the ingredients until it becomes light brown in color
After spices have cooled down, grind them in batches. We will start with grinding of dry roasted ingredients. Then grind shallow fried ingredients, deep fried ingredients and finally grind dry red chili. Now grind chilies. Also add Natural Sea Salt while grinding
All the spice powders are grounded and ready- chili powder, dry roasted spice powder, shallow fried spice powder and deep fried spice powder. Add dry roasted spice powder and mix well. These are spicy powders so always wear gloves while handling it. Add shallow fried and deep fried spice powders and mix well.
Kala Masala is ready now. It weighs approx. 550 gms (537gms)
Store in an air-tight container in a cool and dry place. Remember to put a Asafoetida crystal for longer storage of Masala. It can become spoilt in hot and humid conditions. At hot and humid room temperature, you can also refrigerate the Kala Masala Powder in an air tight container or a zip-loc bag.
Tip of the Day: I would like to share a tip for browning of Onions. Put sliced Onions to dry under the sun for 2-3 hours. It helps in getting rid of moisture from the Onions. Also you will take much lesser time to brown the Onions evenly. Do try out this tip whenever you got to brown a large batch of Onions.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/solapuri-kala-masala/