Pindi Masala Powder is a blend of spices commonly used in Pakistani and North Indian cuisine, particularly in dishes originating from Rawalpindi, Pakistan, such as Pindi Chole. While the exact ingredients can vary based on personal preference and regional variations, this is my recipe for Pindi Masala Powder
Heat a cast iron (or any medium sized pan) on medium heat. Dry roast mace, cloves, ajwain, red chili, green cardamom, peppercorn, cinnamon, black cardamom, anardana, cumin and coriander for 5-7 minutes or until the spices turn light brown and begin to give out a strong aroma.
Turn the heat off. Let the roasted spices cool down completely.
Mix amchur, kasuri methi and nutmeg with the rest of the spices.
Transfer into a spice grinder (you can also use a coffee grinder). Grind into a fine powder. Transfer into a clean, dry, air tight container. Close the lid and store where you store your other spices.
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