Categories
15-Min Recipes Condiments No Onion No Garlic Oil - Free Recipes

Sabzi Masala Powder Recipe

Sabzi Masala Powder Recipe with step by step photos and video recipe – is a blend of balanced spices. In which all the spices are made by adding different amounts. So that you do not need to add any other kind of spices separately.

And it makes your Sabji making work easier and the taste is always the same. You can add Vegetable Masala to any type of vegetable like dry vegetable, or gravy vegetable.

This masala powder needs no introduction. It is the magic ingredient, which makes vegetable so appealing to almost everybody.

Sabzi Masala Powder also adds a very distinctive and unique taste and flavour when used in the preparation of vegetable, lentils, grams, kachoris, pakodas, farsans, pattice, samosas, potato wadas, etc.

To make any vegetable recipe interesting, it’s required to add the perfect blend of spices which gives the rich taste to the dish. Sabzi Masala is a combination of perfectly blended Indian spices which gives rich aroma to any vegetable dishes. This sabzi masala gives a delicious taste to any vegetable, lentils, pakora, samosa, and many more. 

You can also FOLLOW me on FACEBOOKINSTAGRAM, and PINTEREST for more fabulous recipes and updates.

#Serving Suggestion : Store them in an airtight container and use it while making any vegetable recipe.

⇒ Do give this recipe a try and share your comments below with me.

How To Make Sabzi Masala Powder (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. Put the pan on the gas stove on low flame and add coriander seeds, fennel seeds, and cumin seeds.

3. Then add fenugreek seeds, cloves, black peppercorns, green cardamom, black cardamom, star anise, cinnamon, asafoetida, and dry red chilies.

4. Also, add bay leaf and sesame seeds (this is add to bring the thickness in gravy) .

5. Dry roast on a medium flame for 3 minutes or until they are fragrant. If you are preparing the sabzi masala in bulk, dry roast all the spices individually.

6. Also, dry roast the spices on medium flame, else they will burn and taste bitter.

7. After removing it from the flame, flip it over the plate and keep aside to cool completely. If you grind the masalas while they are still hot, they will release the essential oils and form a lumpy mass.

8. Remove the stem of dry chilli and the bay leaf should be broken in pieces before
adding to the blender.

9. Transfer everything to a small mixer jar so it blends well.

10. Now add dry mango powder, and dry ginger powder.

11. Then add turmeric powder. Haldi is optional and can be skipped.

12. Also, add regular salt.

13. Blend in a mixer along with all the remaining ingredients till smooth and our sabzi masala powder is ready.

14. After making any kind of vegetable, just add this spice at the last and mix it.

15. Store sabzi masala powder in an air-tight container to increase the shelf life and dry spoon every time you use the powder.

IF YOU MADE THIS RECIPE, PLEASE BE SURE TO RATE IT IN THE RECIPE CARD BELOW. DON’T FORGET TO PIN THIS POST ON PINTEREST, FACEBOOK, INSTAGRAM FOR LATER. YOU CAN FIND MORE OF MY RECIPES ON MY BLOG PINTEREST BOARD AND FOLLOW ME ON PINTEREST, FACEBOOK, INSTAGRAM AND YOUTUBE FOR MORE AWESOME RECIPES

RECIPE CARD :

SABZI MASALA POWDER RECIPE

Achala
0 from 0 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Condiment
Cuisine Indian
Servings 1 small jar (100 grams)
Calories 195 kcal

Ingredients
  

  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 2 dry red chilli
  • 1 star anise
  • 2 inch cinnamon
  • 6-7 black peppercorns
  • 4-5 cloves
  • ½ tsp fenugreek seeds
  • 3-4 green cardamom
  • 2 black cardamom
  • ¼ tsp asafoetida
  • ½ tsp dry mango powder
  • ½ tsp dry ginger powder
  • ¼ tsp turmeric powder
  • ½ tsp salt

Instructions
 

  • Collect all the required ingredients.
  • Put the pan on the gas stove on low flame and add coriander seeds, fennel seeds, and cumin seeds.
  • Then add fenugreek seeds, cloves, black peppercorns, green cardamom, black cardamom, star anise, cinnamon, asafoetida, and dry red chilies.
  • Also, add bay leaf and sesame seeds (this is add to bring the thickness in gravy) .
  • Dry roast on a medium flame for 3 minutes or until they are fragrant. If you are preparing the sabzi masala in bulk, dry roast all the spices individually.
  • Also, dry roast the spices on medium flame, else they will burn and taste bitter.
  • After removing it from the flame, flip it over the plate and keep aside to cool completely. If you grind the masalas while they are still hot, they will release the essential oils and form a lumpy mass.
  • Remove the stem of dry chilli and the bay leaf should be broken in pieces before adding to the blender.
  • Transfer everything to a small mixer jar so it blends well.
  • Now add dry mango powder, and dry ginger powder.
  • Then add turmeric powder. Haldi is optional and can be skipped.
  • Also, add regular salt.
  • Blend in a mixer along with all the remaining ingredients till smooth and our sabzi masala powder is ready.
  • After making any kind of vegetable, just add this spice at the last and mix it.
  • Store sabzi masala powder in an air-tight container to increase the shelf life and dry spoon every time you use the powder.

Nutrition

Calories: 195kcalCarbohydrates: 36gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 1206mgPotassium: 925mgFiber: 14gSugar: 6gVitamin A: 1033IUVitamin C: 136mgCalcium: 347mgIron: 15mg
Tried this recipe?Let us know how it was!

finally I request you to check my other Indian street food recipes collection with this recipe post of sabzi masala powder recipe. It includes recipes like vada pav, sev puri, dahi puri, monaco sev bites and chilli cheese toast recipe. further, I request you to visit my other similar recipes recipes like,

And don’t forget to share this article on your favorite social networking sites ?

Leave a Reply

Your email address will not be published.

Recipe Rating