Khushboo Ka Masala (Aromatic Spice Blend)

This mild Mughlai spice blend is an aromatic addition to any North Indian dish. Add a little to curries, kebabs and pulao (even kheer) as a fragrant finishing touch. It subtly elevates the flavor of each dish, imparting a pleasant, exotic bouquet. 

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Recipe

Khushboo Ka Masala

(Makes 3/4 cup)

Ingredients

2 pieces nutmeg, each cut in half
2 tbsp mace (javitri)
6 tbsp green cardamom pods (choti elaichi)
1 tsp cloves
2” piece cinnamon, broken in half
1 tbsp dried rose petals (optional)

Method

In a small frying pan, dry roast the spices and dried rose petals over low heat for 2-3 minutes (this is to remove the extra moisture, not for browning the spices).

Remove from heat and transfer to a plate to cool completely. Once the spices are completely cool, transfer them to a spice blender/coffee grinder and blend into a fine powder. Sift the powder through a stainless steel sieve to remove any fibers.

Store the spice blend refrigerated in an airtight glass bottle for up to a year. You could even halve the quantity to make a small batch.

Add 1/2 - 3/4 teaspoonful of the khushboo ka masala as a finishing touch to curries, kormas, kebabs or pulao.