Toast coriander seeds (20 g), cumin seeds (10 g), fennel seeds (5 g), cardamom pods (3 g), and peppercorns (5 g) in a dry pan until fragrant.
Grind the toasted spices into a coarse powder.
Heat ghee (50 g) in a kadai or heavy-bottomed pan over medium heat.
Sesli anlatım, porsiyon ayarı ve daha fazlası
