Dishoom’s Kebab Masala
- Portion size: Makes 35g
- Hands on time 10 min, cooking time 20 min
- Difficulty: easy
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.
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