• Heat a frying pan over low to medium heat and dry roast the dried red chilis, stirring continuously.
• Roast them for about 3-4 minutes or until red chilis become darker in color.
• Remove the red chilis from the pan and take them to the bowl or plate.
• Dry roast the Bengal gram (chana dal) in the same pan on low heat until lightly golden.
• Remove it from the pan and place it in the bowl or plate with red chilis.
• Next, in the same pan, roast cumin seeds, caraway seeds, fennel seeds, coriander seeds, fenugreek seeds, and yellow mustard seeds on low heat until they are aromatic for about 3-4 minutes.
• Remove them from the pan and place them on the plate with red chilis.
• Make sure not to roast these spices on high heat, and they should not get dark brown.
• After that, roast the cinnamon sticks, cloves, black peppercorns, star anise, green cardamoms, black cardamoms, and mace on low heat until aromatic.
• Remove them from the pan and place them on the plate with other ingredients.
• Let all the spices cool entirely.
• Take all the roasted ingredients into a blender jar.
• To this, add nutmeg powder, turmeric powder, dry ginger powder, and black salt.
• Grind the spices into a fine powder.
• If your blender or grinder does not make the fine powder, I would suggest sieving the masala. Then grind the remaining pieces of spices again to a fine powder.
• Store the Kitchen King Masala in an airtight container or jar.

Storing Suggestions

• Store the spice blend into an airtight container or jar and keep it at room temperature for up to a month.
• If you can not use all the masala in a month, keep some at room temperature and place the rest in the fridge. You can also store all the masala in the fridge to save it fresher for longer.
• You can make this spice blend in a big batch and freeze it for up to a year. While using in the recipe, there is no need to bring it to room temperature. We can add cold masala to the recipe.