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Dishoom’s Kebab Masala

Name: Dishoom’s Kebab Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 35g
Cuisine: Indian recipes
Ingredients: 10g kasoori methi (dried fenugreek leaves; from https://www.souschef.co.uksouschef.co.uk); 22g chaat masala; 2g deggi mirch (see Know-how); 1g garam masala; 1g fine sea salt

Published: 16 Oct 19
Updated: 12 Mar 25

Indian restaurant Dishoom’s magic spice mix will keep for a while but is best freshly ground – use it to finish kebabs, vegetables and meat.

Use this spice mix in Dishoom’s feisty gunpowder potato recipe.

Easy
September 2019

Test kitchen approved

Makes 35g
Hands on time 10 min, cooking time 20 min

Indian restaurant Dishoom’s magic spice mix will keep for a while but is best freshly ground – use it to finish kebabs, vegetables and meat.

Use this spice mix in Dishoom’s feisty gunpowder potato recipe.

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Ingredients

10g kasoori methi (dried fenugreek leaves; from souschef.co.uk)
22g chaat masala
2g deggi mirch (see Know-how)
1g garam masala
1g fine sea salt

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Method

Heat the oven to 100°C/80°C fan/lowest gas setting.
Sprinkle 10g kastori methi onto a foil-lined baking sheet and bake for 20 minutes. Allow to cool completely.
Whizz in a spice grinder with 22g chaat masala, 2g deggi, 1g garam masala and 1g fine sea salt, then decant into an airtight container or jar. Store in a cool, dark cupboard and use within 2 weeks.

This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.

Recipe from September 2019 Issue

delicious. tips

Deggi mirch is a mild chilli powder that adds vibrant colour. Find it at theasiancookshop.co.uk and amazon.co.uk. Alternatively you could use paprika or kashmiri chilli powder (from souschef.co.uk)