Sonari Masala (Indian Spice Blend)

Ingredients

For 24 servings

• •1 c. à café (5 ml) neutral oil, divided
• •6 c. à soupe (32 g) whole coriander seeds
• •2 c. à café (4 g) whole cumin seeds
• •1 c. à café (2 g) shah jeera (see notes)
• •2 c. à café (6 g) whole black mustard seeds
• •4 g cassia bark (often sold as cinnamon), broken by hand into 1/2-inch pieces (about 1 tablespoon)
• •3 /4 teaspoon (1 g) whole black peppercorns
• •1 /4 teaspoon (1/2 g) whole cloves
• •1 c. à café (2 g) Reshampatti or Kashmiri chile powder (see notes)

Method

1. 1.In a medium stainless steel skillet, heat 1/2 teaspoon oil over medium-low heat until shimmering. Add coriander seeds. Toast, stirring often to prevent burning, until golden and fragrant, 45 to 60 seconds. Immediately transfer to a mixing bowl.
2. 2.Add remaining 1/2 teaspoon oil, cumin seeds, and shah jeera. Toast, stirring often, until fragrant and slightly darkened, 15 to 20 seconds. Transfer to bowl with coriander seeds.
3. 3.Add mustard seeds, cassia, peppercorns, and cloves. Toast, stirring often, until fragrant, 20 to 30 seconds. Transfer to bowl with the other spices.
4. 4.Stir toasted spices together and allow them to cool briefly. Working in batches, grind spice mixture in a spice grinder until finely ground, 15 to 20 seconds per batch. Alternatively, use a mortar and pestle, though it will take longer to achieve a powdered consistency.
5. 5.Transfer ground spices to a medium bowl. Add chile powder and mix until well combined and no red streaks remain.
6. 6.Let cool completely, then transfer spice blend to an airtight container.