Imported from Instagram

Kitchen King Powder

Name: Kitchen King Powder
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20 servings
Cuisine: South Asian
Ingredients: coriander seeds; cumin seeds; fennel seeds; black pepper; black cardamom; green cardamom; cloves (The on-screen OCR appears to read “3-4,” but the ingredient label is unclear; quantity not treated as definitive.); 1 inch cinnamon stick; mace; fenugreek seeds; black mustard seeds; poppy seeds; dry ginger; dried red chilies; nutmeg (Use a little less than one nutmeg; break it into pieces before grinding.); asafoetida powder; turmeric powder; garlic powder (The creator says dry garlic or garlic fried in oil may be used instead.); rock salt (A little, according to taste.)

Recipe by Masaroor Waris Khan @chefmasaroor · Instagram

Imported by K Kampani on SeeMeCook

A fragrant Indian spice blend made by gently warming whole spices, grinding them with powdered aromatics, and storing the finished masala for use in vegetarian dishes and curries.

20 servings20 minSouth Asian

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Ingredients

coriander seeds
cumin seeds
fennel seeds
black pepper
black cardamom
green cardamom
cloves (The on-screen OCR appears to read “3-4,” but the ingredient label is unclear; quantity not treated as definitive.)
1 inch cinnamon stick
mace
fenugreek seeds
black mustard seeds
poppy seeds
dry ginger
dried red chilies
nutmeg (Use a little less than one nutmeg; break it into pieces before grinding.)
asafoetida powder
turmeric powder
garlic powder (The creator says dry garlic or garlic fried in oil may be used instead.)
rock salt (A little, according to taste.)

Steps

1
Add the coriander seeds, cumin seeds, fennel seeds, black pepper, black cardamom, green cardamom, cloves, cinnamon stick, mace, fenugreek seeds, black mustard seeds, poppy seeds, dry ginger, dried red chilies, and the broken nutmeg to a heat-safe container.
2
Place the spice container in a hot case or food warmer so the spices become very slightly warm. Do not overheat them.
3
Mix the spices from the top so the spices that were at the bottom also warm gently. Warm them until they release a soft fragrance.
4
Transfer the warmed spices to a mixer jar.
5
Add the asafoetida powder, turmeric powder, garlic powder, and a little rock salt to the mixer jar. If garlic powder is unavailable, use dry garlic or garlic fried in oil, as suggested by the creator.
6
Grind the mixture into a fine powder.
7
Transfer the Kitchen King powder to an airtight container. The creator says it can be stored for about 3 to 4 months.

Notes

Most ingredient quantities are not visible or stated in the supplied source. The OCR fragments include “3-4,” “1 inch,” and “1/2 tsp,” but only “1 inch” can be confidently associated with the cinnamon stick; the remaining fragment is too ambiguous to assign. The recipe is presented as a masala commonly used in vegetarian dishes.