From left to right:
The Ground Spices (Masala):
White Cumin (Safed Jeera), 50 grams, (7 tablespoons)
Large Cardamom (Moti Illaichi), 10 grams, (10 nos.)
Coriander Seeds (Dhania), (50 grams, (10 tablespoons)
Black Pepper (Kali Mirchi), 18 grams, (2 tablespoons)
Cloves (Lavang), 15 nos.
Red Chili Pepper (Lal Mirchi), 25 grams, (3-3/4 tablespoons)
Aniseed/Fennel Seed (Saunf), 12 grams, (2 tablespoons)
Cinnimon (Dalchini), 12 grams, (A little more than pepper in volume)
Dry Mango Powder (Amchur), 50 grams, (6 tablespoons)
Dry Pomogranate coarse powder (Anardana), 50 grams,
Bay Leaves (Tej Patha), 12 grams
Dry fry a little, Safed Jeera, Tej Patha, Saunf and Anardana.
While shallow frying:
Add a few Tej patha, 1 teaspoon Kala Jeera and 1/2 teaspoon Garam Masala.
