Wednesday, January 26, 2011

Punjabi Curry Masala - Simple version

I make this masala and use it for all North Indian curries.

Makes 2 tbsp
Preparation Time: Nil
Cooking Time: 5 Minute

3-4 of cinnamon sticks (1”)
10 pc clove
15 pc whole black pepper
2 pc dried red chili
2 tsp cumin seeds
1 tsp whole coriander seeds

1. Mix all ingredients and dry roast them for 5-7 minute
2. Once cool down, grind into a powder
3. This can be preserved at room temperature for 6 months or so

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