Imported from Instagram

SK Magic Masala

Name: SK Magic Masala
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 20 servings
Cuisine: South Asian
Ingredients: Whole coriander seeds (Roast with the cumin and shah jeera over low heat); Cumin seeds (Roast with the coriander and shah jeera over low heat); Shah jeera (Black cumin; roast over low heat); Black peppercorns (Roast with the other whole spices); Cloves (Roast with the other whole spices); Black cardamom (Roast with the other whole spices); Green cardamom (Roast with the other whole spices); Mace (Javitri; roast with the other whole spices); Star anise (Chakri phool; roast with the other whole spices); Cinnamon (Roast with the other whole spices); Kabab chini (Cubeb; roast with the other whole spices); Nagkesar (Roast with the other whole spices); Bay leaves (Tej patta; roast with the other whole spices); Dry pomegranate seeds (Dry-roast separately); Kashmiri red chilies (Dry-roast separately; exact quantity is not visible); Pandi mirchi (Name transcribed from the video; dry-roast separately. The exact variety and quantity are unclear.); Poppy seeds (Dry-roast separately); Chana dal (Dry-roast at the end); Makhana (Fox nuts; dry-roast at the end); Nutmeg (Grate before combining with the roasted spices)

Recipe by Your Food Lab @yourfoodlab · Instagram

Imported by K Kampani on SeeMeCook

A homemade Indian finishing masala made from freshly roasted whole spices, chilies, lentils, makhana, and nutmeg. The blend is ground after cooling and can be added in small amounts to lift the aroma, color, and flavor of finished dishes.

20 servings35 minSouth Asian

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Ingredients

Whole coriander seeds (Roast with the cumin and shah jeera over low heat)
Cumin seeds (Roast with the coriander and shah jeera over low heat)
Shah jeera (Black cumin; roast over low heat)
Black peppercorns (Roast with the other whole spices)
Cloves (Roast with the other whole spices)
Black cardamom (Roast with the other whole spices)
Green cardamom (Roast with the other whole spices)
Mace (Javitri; roast with the other whole spices)
Star anise (Chakri phool; roast with the other whole spices)
Cinnamon (Roast with the other whole spices)
Kabab chini (Cubeb; roast with the other whole spices)
Nagkesar (Roast with the other whole spices)
Bay leaves (Tej patta; roast with the other whole spices)
Dry pomegranate seeds (Dry-roast separately)
Kashmiri red chilies (Dry-roast separately; exact quantity is not visible)
Pandi mirchi (Name transcribed from the video; dry-roast separately. The exact variety and quantity are unclear.)
Poppy seeds (Dry-roast separately)
Chana dal (Dry-roast at the end)
Makhana (Fox nuts; dry-roast at the end)
Nutmeg (Grate before combining with the roasted spices)

Steps

1
Combine the whole coriander seeds, cumin seeds, and shah jeera in a dry pan. Roast them over very low heat, stirring carefully so they become aromatic without burning.
2
Transfer the roasted coriander, cumin, and shah jeera to a bowl.
3
Add the black peppercorns, cloves, black cardamom, green cardamom, mace, star anise, cinnamon, kabab chini, nagkesar, and bay leaves to the dry pan. Roast them over low heat in the same manner, taking care not to burn them.
4
Transfer these roasted whole spices to the bowl with the first batch.
5
Dry-roast the dry pomegranate seeds separately.
6
Dry-roast the Kashmiri red chilies and pandi mirchi separately.
7
Dry-roast the poppy seeds separately.
8
Dry-roast the chana dal and makhana, adding them at the end of the roasting process.
9
Grate the nutmeg and add it to the roasted spices.
10
Allow the roasted ingredients to cool completely before grinding.
11
Grind the cooled mixture thoroughly in a spice grinder until it becomes a masala powder.
12
Strain the ground spices once to remove any coarse pieces.
13
Transfer the finished masala to an airtight glass container. It may be kept in the refrigerator and used as a finishing spice whenever needed.

Notes

The video states that the blend contains 21 ingredients, but only 20 ingredients could be identified from the supplied transcript and OCR. No ingredient quantities are visible or spoken, so exact proportions cannot be extracted. Use the masala as a finishing spice; the creator says it keeps well in the refrigerator and does not spoil easily.