Achari Masala Recipe
The Punjabi Achari Masala is one of my favourite masalas to have in spice shelf. It is so versatile and can transforms just about any dish
- 18 Dry red chilies I like to use Kashmiri chillies for color
- 2 tbsp coriander seeds
- 2 tsp Onion seeds Kalonji
- 6 tbsp fennel seeds Saunf
- 6 tbsp mustard seeds
- 2 tsp fenugreek Methi
- 4 tbsp cumin seeds Jeera
- 5 tbsp salt
- 1/2 tsp asafoetida Heeng
- 3 tsp dry mango powder Amchoor
In a heavy bottom pan at low heat, dry roast the dry red chilies, coriander seeds, onion seeds, fennel seeds, mustard seeds and cumin till slightly browned and fragrant. This should take about 4-5 minutes.
Let it cool slightly for 5-10 minutes.
Grind in the blender with rest of the ingredients to make a coarse powder.
Store in an airtight container. It lasts fine for up to a month in a cool and dry place or can be stored in a refrigerator it for about 2 months.