Kitchen King Masala (All-Purpose Spice Blend)

In a heavy-bottomed pan, dry roast cumin, mustard, fennel, and coriander seeds over low heat until fragrant. Stir continuously to avoid burning.

Transfer the roasted spices to a plate and let them cool completely.

In the same pan, roast the remaining whole spices (cloves, cardamoms, cinnamon, poppy seeds, chana dal, star anise, mace, nutmeg, bay leaves, and red chilies) until aromatic. Be careful not to burn them.

Transfer the roasted spices to the plate with the other spices.

Turn off the heat. While the pan is still warm, add dry ginger powder, garlic powder (if using), crushed Kasuri methi, and hing. Stir gently for a few seconds to bloom their aroma.

Allow everything to cool completely.

Grind the cooled spices in batches into a fine powder using a spice grinder or a high-powered blender.

Sieve the mix and regrind any coarse bits if needed to achieve a consistent texture.

Add turmeric, black salt, amchur, and Kashmiri chili powder to the ground spice mix.

Stir until well combined, ensuring all the spices are evenly distributed.

Transfer the finished masala to an airtight glass jar.

Store in a cool, dry place away from sunlight to maintain its freshness.