Step 1

firstly, in a thick bottomed pan take 3 tbsp coriander seeds, 1½ tbsp cumin, 1 tsp shahi jeera, 2 tsp fennel, 1 tsp chana dal, and 1 tsp urad dal, 2 tbsp yellow mustard and ¼ tsp methi.

Step 2

dry roast on low flame until the spices turn aromatic.

Step 3

now add 1 inch cinnamon, 2 bay leaf, and 1 inch dry ginger.

Step 4

also add 2 pods black cardamom, 1 tsp cardamom, 1 javitri, 1 star anise, 1 tsp cloves, and ½ nutmeg.

Step 5

further add 2 tbsp poppy seeds, 2 tbsp kasuri methi, ½ tbsp pepper, and 8 dried red chilli.

Step 6

dry roast on low flame until the spices turn crunchy and aromatic.

Step 7

cool completely, and transfer to the mixer jar.

Step 8

add 1 tsp black salt, 1 tsp turmeric, 1 tbsp aamchur, and 1 tsp salt.

Step 9

pulse and grind to a fine powder.

Step 10

finally, kitchen king masala is ready to use in making sabzi or pulao.