Ingredients:
- Nutmeg: ½ piece
- Mace: 3 pieces
- Sweet cumin/fennel seeds: 1 tablespoon
- Bay leaves: 3
- Cloves: 1 teaspoon
- Poppy seeds: 1 tablespoon
- Green cardamom: 1 tablespoon
- Black cardamom: 2 pieces
- Black pepper: 1 tablespoon
- Cinnamon: 4 pieces
- Coriander seeds: 1 tablespoon
- Cumin seeds: 1 tablespoon
- Shahi jeera (caraway seeds): 1 tablespoon
- Cashew nuts: 6
Instructions:
Dry roast all ingredients (except the cashew nuts) in a pan for 3–4 minutes. Next, grind them together with the cashew nuts into a fine powder using a mixer or grinder.
To store for a long time, place the spice mix in an airtight container and keep it in the normal section of the refrigerator.
