Dishoom’s Kebab Masala

Name: Dishoom’s Kebab Masala
Prep time: 10 min
Cook time: 20 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

Easy
September 2019

Easy
September 2019

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

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

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.

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.

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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