सब्ज़ी मसाला पाउडर

Ingredients

• 2 tablespoons Coriander Seeds (whole, toasted)
• 1 tablespoon Cumin Seeds (whole, toasted)
• 0.5 tablespoon Fennel Seeds (whole, toasted)
• 1 teaspoon Black Peppercorns (whole, lightly crushed)
• 5 pieces Green Cardamom Pods (whole)
• 2 pieces Large Cardamom Pods (whole)
• 5 pieces Cloves (whole)
• 1 piece Star Anise (whole)
• 1 piece Mace (Javitri) (whole)
• 1 piece Cinnamon Stick (small stick, broken)
• 2 pieces Bay Leaves (whole)
• 6 pieces Dried Red Chilies (medium size, broken)
• 0.5 teaspoon Fenugreek Seeds (whole)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 teaspoon Turmeric Powder (ground, bright yellow)
• 1 teaspoon Amchur Powder (Dry Mango Powder) (tangy flavor)
• 0.5 teaspoon Nutmeg Powder (freshly grated if possible)
• 0.5 teaspoon Ginger Powder (Sonth) (ground)
• 0.5 teaspoon Hing (Asafoetida) (powdered)
• 0.5 teaspoon Kala Namak (Black Salt) (adds sulfurous depth)

Instructions

1. Measure Whole Spices

   Measure all whole spices (coriander, cumin, fennel, peppercorns, cardamom, cloves, star anise, mace, cinnamon, bay leaves, dried red chilies, fenugreek seeds) into a bowl.

   Time: PT2M

2. Heat Pan on Low Flame

   Place the pan on the stove, turn the gas flame to the lowest setting and let the pan warm for about 30 seconds.

   Time: PT30S

3. Roast Whole Spices

   Add all measured whole spices to the hot pan. Stir continuously for 2–3 minutes on low flame until they turn aromatic and lightly browned. Do NOT let them burn.

   Time: PT3M

4. Add Kasuri Methi

   Sprinkle the crushed kasuri methi over the roasted spices and stir for another 10 seconds.

   Time: PT10S

5. Cool the Roast

   Turn off the heat, transfer the roasted mixture onto a plate and let it cool completely (about 2 minutes).

   Time: PT2M

6. Grind to Fine Powder

   Place the cooled roasted spices into a spice grinder or mortar & pestle. Grind until a fine, uniform powder forms.

   Time: PT2M

7. Add Ground Powders

   Add turmeric, amchur, nutmeg, ginger powder, hing, and kala namak to the ground mixture. Grind again briefly to combine evenly.

   Time: PT1M

8. Sieve and Store

   Pass the final masala through a fine mesh sieve into an airtight glass jar. Tap the sieve to release any fine particles. Seal the jar tightly.

   Time: PT1M

9. Let the Masala Mature

   Store the jar at room temperature, away from direct sunlight, for 2–3 days before first use to let flavors meld. It keeps for 2–3 months.

   Time: PT0M

Nutrition Facts

Calories

20

Protein

0.5 g

Carbohydrates

4 g

Fat

0.5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Coriander Seeds: Coriander powder (use half the amount)
• Instead of Cumin Seeds: Cumin powder (use half the amount)
• Instead of Fennel Seeds: Anise seeds
• Instead of Black Peppercorns: White peppercorns
• Instead of Green Cardamom Pods: Ground cardamom (use 1/4 tsp)
• Instead of Large Cardamom Pods: Ground cardamom (use 1/8 tsp)
• Instead of Cloves: Allspice (use 1/4 tsp)
• Instead of Star Anise: Anise seed (use 1/2 tsp)
• Instead of Mace (Javitri): Ground mace (use 1/8 tsp)
• Instead of Cinnamon Stick: Ground cinnamon (use 1/4 tsp)
• Instead of Bay Leaves: Dried thyme (use 1/2 tsp)
• Instead of Dried Red Chilies: Red chili powder (use 1 tsp)
• Instead of Fenugreek Seeds: Kasuri methi (use 1 tsp)
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (use 1 tsp)
• Instead of Turmeric Powder: None
• Instead of Amchur Powder (Dry Mango Powder): Lemon zest (use 1/2 tsp)
• Instead of Nutmeg Powder: Mace (use 1 tsp)
• Instead of Ginger Powder (Sonth): Ground fresh ginger (use 1 tsp)
• Instead of Hing (Asafoetida): Garlic powder (use 1 tsp)
• Instead of Kala Namak (Black Salt): Regular salt (use 1 tsp)

Equipment Needed

• Heavy‑bottomed Pan or Kadhai
• Stove (gas preferred)
• Wooden Spoon or Spatula
• Plate for cooling
• Spice Grinder or Mortar & Pestle
• Fine Mesh Sieve
• Airtight Glass Jar
• Measuring Spoons

Critical Steps — Do Not Skip

• Roasting the whole spices on low flame without burning.
• Grinding the roasted spices to a fine, uniform powder.
• Sieving the final blend to remove any coarse particles.

Chef Tips from the Video

• Use fresh whole spices; they release far more flavor than old, stale ones.
• Toast the spices in a dry pan before adding any oil for a purer aroma.
• Store the masala away from sunlight; UV light degrades volatile oils.

Troubleshooting

Storage

Refrigerator: Not required; keep in a cool, dry place.

Freezer: Not recommended; may affect aroma.

Room temperature: Airtight glass jar in a dark pantry for up to 3 months.

Make-Ahead Tips

• Roast spices in batches and store the roasted base in a sealed container for up to a month.
• Grind only the amount you will use within a week to retain maximum aroma.

Frequently Asked Questions