🔥 WHOLE SPICES (Dry Roasted)

Dry roast over medium-low heat for 2–3 minutes until fragrant. Do not brown.

• 3 tbsp coriander seeds – Citrusy, nutty, sweet; adds body
  
• 2 tbsp cumin seeds – Earthy and warm; foundational flavor
  
• 1 tsp mustard seeds – Pungent and bitter; adds heat
  
• 1 tbsp chana dal – Nutty and slightly sweet; adds structure
  
• 1 tbsp urad dal – Creamy and earthy; thickens and binds
  
• 2–3 pcs cassia bark – Warm and sweet-spicy; adds fullness
  
• 5 cloves – Sharp and sweet; gives pungency
  
• 1 star anise – Floral and licorice; elevates aroma
  
• 5–6 green cardamoms – Sweet and citrusy; adds high notes
  
• 1 black cardamom – Smoky and mentholic; adds deep warmth
  
• 1 blade mace – Delicate and aromatic; blends top/base notes
  
• ½ tsp aniseed – Sweet licorice flavor
  
• ½ tsp ajwain – Strong and garlic-like; aids digestion

→ Cool completely, then grind to a fine powder.

🌼 POWDERED SPICES (Mix In After Grinding)

• 1 tsp black pepper powder – Sharp and pungent; adds heat
  
• 1 tbsp turmeric powder – Earthy and golden; adds color
  
• 1 tsp dry ginger powder – Sweet heat; balances flavors
  
• ½ tsp nutmeg powder – Sweet and woody; adds richness
  
• 1½ tsp crushed kasuri methi – Slightly bitter; adds signature Punjabi depth
  
• 2 tsp hing (asafoetida) – Umami-rich; provides garlic/onion-like depth
  
• 1 tsp sendha namak (rock salt) – Mineral and mild; balances flavors
  
• 1 tsp tomato powder – Tangy and savory; adds restaurant-style depth
  
• ½ tsp fenugreek powder – Bitter and nutty; rounds out base flavor