Lazzat-E-Taam Potli Masala

Recipe PREP 5 min COOK 3 min

Lazzat-E-Taam Potli Masala

PREP 5 min COOK 3 min

Description

Lazzat-E-Taam is an aromatic potli masala, a blend of about two dozen herbs and spices. Once a closely guarded secret of the khansamas (royal cooks) of Awadh, it was used to add depth to Awadhi biryani and salan (curries). The potli method, used before spice mills, distills the essence of spices into a convenient form. Use it to enhance the flavor of grains, gravies, soups, broths, and stocks.


Note: You can find these herbs and spices at Asian grocery stores or an herbal apothecary.  

Ingredients

1 potli Yield
  • 1 tsp clove
  • 3 to 4 green cardamom pods
  • 1/4 nutmeg
  • 1 blade of mace
  • 2-inch-long cinnamon
  • 1 tsp black pepper
  • 1 tsp coriander seeds
  • 1 tsp kababchini (cubeb)
  • 1 tsp cumin
  • 1 tsp caraway seeds
  • 1 bay leaf, cut into small bits
  • 1 tsp poppy seeds
  • 1 tsp fennel seeds
  • 1 star anise
  • 1 tsp white pepper
  • 1 tsp baobeer (barberry)
  • ½-inch-long paan ki jad (dried galangal)
  • 1 tsp chopped (5 g) khus ki jad (vetiver roots)
  • ½ tsp sandalwood powder
  • 1 tsp rose petals
  • 1 tsp jarakhush (dried lemongrass)
  • 1 tsp dry fennel leaves
  • 15-inch x 15-inch muslin cloth to make the bouquet garni
  • 1 tsp kewra (pandan flower extract)
  • 1 tsp meetha attar (an edible essential oil)
  • A 20-inch-long twine (optional)

Directions

  1. Step 1
    Lightly toast the clove, cardamom, nutmeg, mace, cinnamon, black pepper, coriander, kababchini, cumin, caraway, bay leaf, poppy, fennel, star anise, white pepper, barberry, galangal and vetiver roots on a griddle or large frying pan for 2 to 3 minutes on a very low flame until aromatic. Remove from heat.
  2. Step 2
    Once the spices are cool, mix with the sandalwood powder, rose petals, jarakhush, and dried fennel leaves. Lightly crush the mix in a mortar (this is optional, but will help release more of the oils). Transfer to the muslin cloth and drizzle with kewra and meetha attar.
  3. Step 3
    Gather the four corners and twist to form a pouch. Tie alternate corners into tight knots to secure the potli, or use kitchen twine to tie it up. Add the bouquet garni to the stockpot when cooking gravies, soups, stocks and stews. Remember to remove the potli before serving.

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