I came across a recipe for Jatpat Aloo which called for kitchen king masala. Now, where could I possibly buy that in rural Andalucía? Anyhow, as I got it into my brain I knew I had to make it so I decided to ask my Indian mate, Amit, who lives in Indore. His lovely wife will know an authentic version. I’m sure. Apparently there are more versions of kitchen king masala than you can shake a stick at but here is hers. And mine.

Amazingly I had ALL of the ingredients in my spice store. I should open a shop.

Cumin Seeds – 1 tbsp
Caraway Seeds – ½ tbsp
Dry Red Chillies – 8
Turmeric powder – 1 tsp
Coriander Seeds – 1 tbsp
Dry Ginger – ½ tbsp
Black Peppercorns – ½ tbsp
Cloves – 8
Whole Yellow Mustard Seeds – ½ tbsp
Green Cardamom – 8
Black Cardamom – 3
Fenugreek Seeds – 2 tsp
Bengal Gram – 2 tbsp
Fennel Seeds – 1 tbsp
Cassia bark – 4 pieces 1″ each
Star Anise – 1
Nutmeg ½ tsp grated
Mace – 2 small pieces
Poppy Seeds – 1 tbsp
Rock Salt – ½ tbsp

Dry roast all the whole spices one by one and allow to cool.
Allow to cool then grind into a smooth powder using a spice grinder.
Sieve powder – the masala must be smooth.
Store in air tight container.

Her recipe makes a large quantity so unless you intend to use it very regularly then cut down the quantities considerably, by half at least.

By the way Bengal gram is simply dried yellow lentils blitz in a blender, at a push you can use chickpeas. Or, as I have read, they are blitzed chickpeas but you can use lentils as an alternative. I’ll leave it to you.

Kitchen King Masala