Dishoom’s Kebab Masala
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Easy
- September 2019
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Makes 35g
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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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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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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)
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[…] often can really add to a dish. If you want to make your own Kebab Masala you can find the recipe here. If you can’t find these ingredients, just season well with salt and pepper, the lamb will […]
[…] well worth investing in if you’re up for it. You can find Dishoom’s Kebab Masala recipe here. If you don’t have the ingredients to hand, or just don’t have the time to make spice […]
[…] Mel / Dishoom’s Gunpowder potatoes – I didn’t have the coriander or fresh green chillies, and used lemon instead of lime – but these were a total delight! And also reasonably healthy. The kebab masala is what Mel sent me in the post, recipe here. […]