Prep 10 m
Cook 15m
Makes 2 kilograms (approximately)


    500 gms red chillies

    500 gms Kashmiri red chillies

    50 gms mustard seeds

    7 black cardamoms

    5 gms green cardamoms

    30 gms fennel seeds

    25 gms toasted sesame seeds (substitute for poppy seeds)

    60 gms whole turmeric

    1 nutmeg

    15 gms bay leaves 

    4 pieces mace

    10 gms asafoetida (hing)

    50 gms Triphala

    10 gms rock flower or black stone flower

    13 gms cloves

    25 gms black pepper

    25 gms star anise

    60 gms cumin seeds

    50 gms caraway seeds

    200 gms coriander seeds

    30 gms cinnamon sticks

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Ingredient Substitution Guide


1. Sun dry the red chillies. Next, dry roast all the spices on a low flame.

2. Combine and mix all ingredients together and add it to a food processor; grind into fine powder.

3. Store in an airtight container and use when required.

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