Dishoom’s Kebab Masala

Dishoom’s Kebab Masala
  • Serves icon Makes 35g
  • Time icon 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.

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

Method

  1. Heat the oven to 100°C/80°C fan/lowest gas setting.
  2. Sprinkle 10g kastori methi onto a foil-lined baking sheet and bake for 20 minutes. Allow to cool completely.
  3. 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.

Dishoom: From Bombay with Love

delicious. tips

  1. 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)

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