Homemade Kitchen King Masala Powder Recipe

Homemade Kitchen King Masala Powder Recipe


Kitchen King Masala is one of my favorite masala powder and it's used in many North Indian recipes.  The flavorful kitchen king adds wonderful aroma and taste to any dish perhaps that's why it's called Kitchen King?  I love badshah brand masala over any other brand but unfortunately it's difficult to get badshah brand masala here unless I am lucky to lay my hands on that and the funny thing is I never got Kitchen King in badshah brand, I mostly end up using Everest.


You may know by now I like to make my own spice powder be it garam masala, garlic powder, ginger powder, dabeli masala or any other thing but I never really thought of making my own kitchen king until recently.  I followed list of ingredients from Everest Kitchen King Masala packet and made my own aromatic kitchen king powder.   You may find list of ingredients long but it's really flavorful and fabulous spice powder to have in your kitchen, if you don't have one or two ingredients you can skip that.  If you can get poppy seeds do add that and have your very own home made kitchen king.


Ingredients for Kitchen King Masala Powder

Cumin Seeds/Jeera  - 1 tbsp
Caraway Seeds/ Shah-Jeera - 1/2 tbsp
Dry Red Chilli/Sukhi Lal Mirch - 8
Turmeric/Haldi - 1 pieces or Turmeric Powder - 1 tsp
Coriander Seeds/Dhaniya - 1 tbsp
Dry Ginger/Saunth/Sukku - 2 pieces [I used  Ginger Powder - 1/2 tbsp]
Black Peppercorns/Kali Mirch - 1/2 tbsp
Cloves/Laung - 8
Whole Yellow Mustard Seeds/Pili Rai - 1/2 tbsp
Green Cardamom/Hari Elachi - 8
Black Caardamom/Badi Elachi - 3
Fenugreek Seeds/Methidana - 2 tsp
Black Gram/Channa Dal - 2 tbsp
Fennel Seeds/Saunf - 1 tbsp
Cinnamon/Dalchini - 4 sticks 1" each
Star Anise/Chakri Phool - 1
Nutmeg/Jaiphal - a small pieces or 1/2 tsp grated/powder
Mace/Javitri - 2 small pieces
Poppy Seeds/Khus Khus - 1 tbsp [I didn't use  & not listed in ingredients picture]
Rock Salt/Kala Namak - 1/2 tbsp [Not listed in ingredients picture]


Method:

1. Dry roast all ingredients one by one and allow to cool.
~ Don't have to roast powder like ginger, nutmeg etc if using in powder form.  You can roast all ingredients together too but I never do that.
2. Cool all the ingredients and grind into smooth powder using mixer or coffee/spice grinder.  Sieve powder through a big strainer, grind again if required and discard any large pieces of spice. Cool powder masala to room temperature and store in air tight container.


Have a nice day ~~