- Black pepper corns- 20 gm
- Cloves- 10 gm
- Cinnamon sticks- 20 gm
- Black cardamoms (Badi elayachi)- 15 gm
- Caraway seeds (Shahi jeera)- 5 gm
- Cumin seeds- 10 gm
- Dry roast all ingredients one by one on low flame individually continue to roast till a nice aroma is given out. Do not burn anything, all masala will ruined.
- Cool and grind together all spices to a powder.
- Cool and store in airtight container.