Step 1

Heat up a pan on medium heat.

Step 2

Add coriander seeds and roast on medium heat until they change the color a little and release a nice aroma.

Step 3

Transfer roasted coriander seeds into a dish.

Step 4

In the same pan add dry coconut and roast until it gets a nice golden color.

Step 5

Transfer the coconut into roasted coriander seeds.

Step 6

Clean the pan once if there is some residue of roasted coconut.

Step 7

Add white sesame seeds into the pan and roast until it gets a nice golden color.

Step 8

Transfer the roasted sesame seeds into the dish.

Step 9

Add poppy seeds in the same pan and roast well.

Step 10

Transfer the poppy seeds into the dish.

Step 11

Add black cumin seeds and roast until it releases aroma.

Step 12

Transfer the roasted black cumin seeds into the dish.

Step 13

Heat up oil in the same pan. Fry dry ginger in the oil and transfer it into the dish.

Step 14

You can use dry ginger powder.

Step 15

In the same pan add cinnamon sticks and fry well.

Step 16

Transfer the fried cinnamon stick into the dish.

Step 17

Fry black cardamom well in the same pan and transfer it into the dish.

Step 18

Fry star anise well in the same pan and transfer it into the dish.

Step 19

Fry bay leaves well in the same oil and transfer into the dish.

Step 20

Fry black pepper, cloves, trifala well together, and transfer into the dish.

Step 21

Be careful as cloves pop out of oil while frying.

Step 22

Fry stone flower, javitri well together in the same pan, and transfer into the dish.

Step 23

Fry halkund well and transfer into the dish.

Step 24

Fry turmeric in the end as oil changes the color. You can use turmeric powder.

Step 25

Fry the chilies well and turn off the gas.

Step 26

Mix the roasted and fried spices well together.

Step 27

You can grind this from the mill if you want.

Step 28

Break the roasted dry ginger and halkund into pieces.

Step 29

Transfer the spices into the chutney jar of the mixer and grind well.

Step 30

You can add 1/2 tsp rock salt in the spices while blending each batch.

Step 31

Transfer the blended spice into the sieve and strain it.

Step 32

Transfer the coarse masala that is left in the sieve into the blander jar again and blend with the next batch.

Step 33

You can slice 3-4 onion to sundry it under the hot sun and fry it. You can add 7-8 garlic cloves and fried onion into the masala.

Step 34

Transfer the fried chilies into the blender jar and blend well.

Step 35

Transfer the blended chilies into the sieve and strain it into the masala.

Step 36

Mix the masala really good and blend it once more in the blender jar.

Step 37

Transfer the blended masala into the sieve and strain it into a bowl.

Step 38

Kala masala is all ready. You can store this masala in an airtight container for about 3-4 months.

Step 39

You can make almost 1 kg masala from these ingredients.