Dishoom Masala Dabba Recipe

Preparation

1. 1

   Toast the Spices

   In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, black mustard seeds, and fenugreek seeds until fragrant, about 2-3 minutes. Stir frequently to prevent burning.

2. 2

   Grind the Spices

   Allow the toasted spices to cool, then transfer them to a spice grinder or mortar and pestle. Grind until they form a fine powder.

3. 3

   Mix the Remaining Spices

   In a bowl, combine the ground spices with turmeric powder, red chili powder, garam masala, and salt. Mix well.

4. 4

   Store the Masala

   Transfer the mixture to an airtight container. The masala dabba can be stored at room temperature for up to a month.