Monday, March 14, 2011

Punjabi Curry Masala

Till now I never knew that Punjabi curry requires so many different spices. I was given this recipe with about 25 ingredients listed to make this masala. This can be made in advance in bulk and preserved for couple of months. If this is ready, you hardly need any other spices and making restaurant like Punjabi curry is a job of minutes. I did not have all the spices to make this masala (And they are not available here too) and some of the spices were available in limited quantity. Still I thought to give it a shot and my first experiment with this masala (Mutter Paneer) was a big hit for weekend dinner.

Yields about ¾ cup
Preparation Time: 10 Minute
Cooking Time: NIL

20 pc cashew nuts
1 tbsp મગત્સરીના બી
1 tsp poppy seeds
15 pc almonds
1.5 tsp black pepper
15 pc cloves
1” cinnamon stick
2 tsp fennel seeds
8-10 strands of saffron
1 tsp coriander seeds
5 pc cardamom
2 tsp cumin seeds
2-3 pc bay leaves
1-2 pc whole red chilies
2 pc big cardamom/એલચા
8-10 pc nagkesar/નાગ કેસર
1 tsp jaavitri/જાવન્ત્રી
3-4 pc star anise/Badalfool/બાન્ધીયા
1 tsp black cumin seeds/શાહી જીરુ
1 tbsp dagadfool/દગળફૂલ

1. Mix above all spices and grind into a fine powder
2. Refrigerate in air tight container

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