Hunza Masala like many Masalas of  Asia are a delectable mix of spices used as the base flavour for many dishes including Daudo.

20 MINS

• Teaspoon,
• mortar and pestle,
• small saucepan,
• food processor (optional)
• storage jar

• 1 tspoon  Hayaw          (Cumin seed)
• 1 tspoon  Thoon           (Coriander seed)
• 1 tspoon  Shekarkus    ( fenugreek)
• 4              Plumeris      (Star Anise)
• 1 tspoon   Shinor          ( grated ginger)
• 1 tspoon   Halichi          (grated turmeric)
• 1 tspoon   Bukpa           (  grated garlic )
• 1 tspoon   garam masala

Put Cumin, Coriander, fenugreek and star anise into saucepan and gently heat.

when seeds begin to pop remove from heat and add to remaining ingredients and blend together in a mortar and pestle until evenly blended. Alternately put all ingredients into food processor and blend.

Use immediately.  Can be kept in refrigerator for up to a week.