Step 1

Dry roast the whole spices (fenugreek seeds, cumin seeds, coriander seeds, nigella seeds and dry red chilli) at medium heat for 5 minutes or until it’s toasty and you get the aroma. The color will also change to a shade darker.

Step 2

Let it cool down and then, grind to coarse consistency.

Step 3

Take a heavy bottom skillet and pour the oil. While the oil is still cold, add the garlic cloves. As the oil heats up to medium hot, the clove will start to cook slowly. Let it simmer for 5 minutes or until they’re softened.

Step 4

Add the spice dust, Kashmiri chili powder and simmer for 3 minutes.

Step 5

Add the asafoetida, lemon juice and salt. Give it a stir and let it cook for 1 minute.

Step 6

Store in a clean, dry and airtight glass jar once cooled down completely.