How to make Koli Masala
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Makes 180-200 gm
Ingredients
  • ½ tsp Asafoetida ( Hing )
  • 3 Bay leaves ( Tejpatta )
  • 3 black Cardamoms ( Badi Elaichi )
  • ½ tsp black Cumin seeds ( Shahi Jeera )
  • ¾ tbsp black Peppercorns ( Kali Mirch )
  • 100 gm dried Byadgi red chilies ( Byadgi Mirch )
  • ¼ tsp Cassia Buds ( nagkesar )
  • 3.5 cm Cinnamon stick ( Dalchini )
  • ½ tsp Cloves ( Laung )
  • ¼ cup Coriander seeds ( Sabut Dhaniya )
  • 1 tbsp Cumin seeds ( Jeera )
  • ½ tsp dried Lichen ( Dagadphool )
  • ¼ tsp dried Mugwort ( Maipatri )
  • ½ tsp Fennel seeds ( Saunf )
  • ½ tbsp Green Cardamom ( Chhoti/Hari Elaichi )
  • ½ tsp Mustard seeds ( Rai )
  • ¼ tsp grated Nutmeg ( Jaifal )
  • ½ tbsp Poppy seeds ( Khaskhas )
  • ½ tbsp white Sesame seeds ( Safed Til )
  • 1 Star Anise ( Chakriphool )
  • ¾ tsp Teppal/Tirphal ( Triphal )
  • 1 small Turmeric root ( Haldi ki gaanth/Halkund )
Instructions
  1. Dry roast all the whole garam masala one by one till a nutty aroma emerges out of it.
  2. Allow all the roasted ingredients to cool down.
  3. After they cool down, grind them together into a fine powder.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/how-to-make-koli-masala/