Kalonji also called onion seeds, is a commonly used ingredient especially when you are cooking anything with an aachari (pickle like) flavour.
In this roasted kalonji is blended with other roasted spices to form this really flavourful spice mix (masala).
The following spices are used to make this blend – whole coriander seeds (Dhaniya), Kalonji (Onion seeds), Fennel seeds (sauf) and fenugreek seeds (methi dana).
The kalonji adds the achari taste, a little sweetness is imparted by dhania seeds and fennel seeds, and then it is balanced by the bitter nutty flavour of fenugreek seeds.
All the spices are roasted together on a very low flame. If you roast them on high flame, the resulting powder will be a little bitter. Therefore carefully roast it on low flame, stirring continuously to brown evenly. Once done roasting, let it cool a little before grinding it to a fine powder in the mixer and grinder. Store the prepared powder in a glass container in a cool, dry place.
This masala is very versatile. It tasted fabulous when cooked with vegetables like pumpkin and tinda (Indian round gourd) and even potatoes. And it also goes very well in chicken and fish recipes. You can just marinate it with chicken pieces and grill it or coat the masala on fish and pan fry it.
This spice mix is a good flavour option to have in your kitchen.
Make this spice mix in small batches and when finished, make it fresh. The recipe makes about a 50 gms of masala which can be used for 4-5 dishes easily.
1. Whole Coriander seeds (dhaniya) – 6 tbsp
2. Fennel Seeds (sauf) – 2 tbsp
3. Onion Seeds (Kalounji) – 2 tbsp
4. Fenugreek Seeds (methi dana) – 1 tsp
1. Heat a pan and add all the spices together.
2. Dry roast, stirring continuously, on low heat for about 10-15 minutes. Your kitchen will fill up a beautiful aroma and the seeds will start to get brown. Thats when you know it’s roasted well.
3.Turn off the heat and allow the spices to cool.
4. Grind in a coffee grinder or a mixer grinder to a fine powder.
5. Store in an air tight glass container.