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Achari Masala

Aanchal Gupta
A spice blend used in Indian pickles as well as curries.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Spice Blend/Mix
Cuisine Indian

Ingredients
  

  • 2 tbsp Nigella Seeds/Kalonji
  • 2 tbsp Fennel seeds/Sauf
  • 2 tbsp Mustard seeds/Rai or Rai Kuria
  • 2 tbsp Cumin seeds/Jeera
  • 2 tsp Fenugreek seeds/Methi dana
  • 20-25 Dry Red Chilies Or as per taste
  • 1 tbsp Turmeric/Haldi
  • 1 tbsp Black Salt/Kala Namak
  • 1 tbsp Salt

Instructions
 

  • Dry Roast Red chiles in a pan on medium flame and keep aside to cool
  • Dry roast Nigella,Fennel,Mustard,Cumin and Fenugreek in a pan on medium(Don't brown) and keep aside to cool.
  • When cool,grind the red chilies with the roasted spices to a fine powder.
  • Mix turmeric,black salt and regular salt and store in a glass jar/container.
  • Use for Achari Aloo,Achari Gobi, Achari Paneer, Achari Chicken or with Kadhi.

Notes

Rai Kuria/Split Mustard gives better color, but I used regular Mustard seeds as that's what I had at home. Don't over do the roasting of seeds as don't want to brown them.
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