In Indian cuisine, spices are the heart and soul of every dish. One such essential blend is Sabji Masala Powder, a medley of aromatic spices that elevates the flavor of vegetable dishes. While store-bought versions are readily available, nothing beats the freshness and authenticity of homemade masala. In this blog post, we'll explore a simple yet delicious recipe for Sabji Masala Powder, along with cooking tips, serving suggestions, and nutritional information.
Ingredients:
- 1 cup coriander seeds
- 1/2 cup cumin seeds
- 1/4 cup fennel seeds
- 2 tablespoons black peppercorns
- 2 tablespoons dried mango powder (amchur)
- 2 tablespoons dried fenugreek leaves (kasuri methi)
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon Kashmiri chili powder (for color)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cloves
- 1 tablespoon ground cardamom
- 1 tablespoon ground nutmeg
Cooking Time:
- Preparation: 10 minutes
- Cooking: 10 minutes
- Cooling and Grinding: 20 minutes
- Total Time: 40 minutes
Serving:
- Makes approximately 1.5 cups of Sabji Masala Powder
- Serving Size: 1 teaspoon
Nutritional Information (per serving):
| Nutrient | Amount per serving |
| Calories | 10
| Total Fat | 0.5g
| Sodium | 2mg
| Total Carbohydrates | 1.5g
| Dietary Fiber | 0.8g
| Protein | 0.4g
Cooking Tips:
1. Quality of Ingredients: Always use fresh, whole spices for the best flavor. Check the expiry date of spices before using.
2. Dry Roasting: Dry roast coriander, cumin, fennel, and black peppercorns separately until fragrant. This process enhances their aroma and flavor.
3. Cooling: Allow the roasted spices to cool completely before grinding to prevent moisture buildup.
4. Grinding: Grind the roasted spices along with the remaining powdered spices to a fine powder. A high-speed blender or spice grinder works best.
5. Storage: Store the Sabji Masala Powder in an airtight container in a cool, dark place to retain its freshness and flavor for up to 3 months.
6. Customization: Feel free to adjust the spice levels according to your preference. You can also add or omit certain spices based on personal taste.
Recipe:
1. Heat a dry skillet over medium heat.
2. Add coriander seeds and dry roast for 2-3 minutes until fragrant. Transfer to a plate.
3. Repeat the same process with cumin seeds, fennel seeds, and black peppercorns, roasting each spice separately.
4. Allow the roasted spices to cool completely.
5. In a bowl, combine all the roasted spices with dried mango powder, dried fenugreek leaves, turmeric powder, red chili powder, Kashmiri chili powder, ground cinnamon, ground cloves, ground cardamom, and ground nutmeg.
6. Transfer the mixture to a spice grinder or blender and grind to a fine powder.
7. Store the Sabji Masala Powder in an airtight container.
Serving Suggestions:
- Use Sabji Masala Powder to add flavor to various vegetable dishes such as Aloo Gobi, Bhindi Masala, or Paneer Tikka Masala.
- Sprinkle a pinch of masala over salads or roasted vegetables for an extra kick of flavor.
- Incorporate into marinades or sauces for grilled or roasted vegetables.
Conclusion:
Making your own Sabji Masala Powder at home not only ensures superior flavor but also allows for customization according to personal taste preferences. With just a handful of aromatic spices and a few simple steps, you can elevate the taste of your vegetable dishes to new heights. Experiment with different spice ratios and enjoy the rich, authentic flavors of homemade Sabji Masala Powder in your kitchen.
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