Sabji Masala – How to Make And Use

Everyday Indian cooking often relies on one simple trick which is the right masala blend. This homemade Sabji Masala gives that signature North Indian aroma and warmth to everyday vegetable dishes. It is a balanced spice mix that works beautifully in both dry and gravy-based sabzis. The flavors are gentle yet deep, making it ideal for daily meals as well as special family recipes.

Homemade Sabji Masala Recipe

Sabji (or sabzi) means a cooked vegetable dish, while masala refers to a blend of spices. Sabji Masala is a versatile North Indian spice mix used to flavor everyday vegetable dishes, paneer gravies, lentils, and dry sabzis.

Sabji Masala is made with commonly used whole and ground spices in Indian cooking, that are roasted gently to bring out their natural aroma and flavor. A mix of tangy, warm, and slightly sweet notes gives this masala its balance and depth.

This blend gives your dishes a restaurant-style depth without being overpowering. In everyday Indian cooking, we often reach for Garam Masala, but it can sometimes feel too intense or heavy for certain dishes.

Having a few different spice blends like Kitchen King Masala, Curry Powder, Sabji Masala, or Garam Masala in your pantry lets you adjust flavors based on the recipe.

When you want a masala that’s full of aroma and warmth but not too strong, Sabji Masala is the best choice. It adds depth like garam masala yet keeps the flavors balanced and rounded. Use it in any curry or dry vegetable dish when you want something flavorful but not overwhelming.

Making your own masala powder at home ensures freshness, quality, and consistency. No additives, no fillers, no preservatives but just pure whole spices roasted and ground the way you like.

Once you start using your own homemade Sabzi Masala, you’ll rarely reach for the store-bought packets again.

This aromatic blend brings depth, balance, and warmth to everyday Indian sabzis and other dishes. Each spice plays its part; while some add heat, others sweetness or tang, and together they create that familiar North Indian flavor many of us love.

Whole Spices Used

Coriander and cumin build the earthy base of this Sabji Masala spice blend. Fennel adds a gentle sweetness, while cloves, caraway, and cardamoms bring depth and aroma.

Cinnamon, tej patta, and mace lend warmth and a hint of freshness. Mustard and black pepper add mild pungency, and Kashmiri red chillies give color and light heat.

If you don’t have Kashmiri red chillies, feel free to use any dry red chilli variety that’s low to medium in heat.

Adjust the amount depending on how spicy or pungent the chillies are. Add less for mild heat or a bit more if you prefer a stronger kick.

Ground Spices You’ll Need

Dry ginger and turmeric infuse warmth and golden color. Dry mango powder (amchur) brings a light tang that brightens the masala.

Asafoetida adds savory balance, and pink salt enhances all the flavors. Nutmeg gives soft sweetness, while garlic powder, if used, adds an extra aromatic touch.

When the spices come together, they form a well-rounded masala that fits easily into everyday cooking. It brings out the natural taste of vegetables and adds gentle warmth without overpowering the dish.

You can also try making other Indian spice blends at home to suit different recipes and regional flavors.

More Homemade Indian Spice Mixes To Try

Chai Masala
Sambar Masala
Pav Bhaji Masala
Chaat Masala
Biryani Masala

How to Make Sabji Masala

Making Sabji Masala at home is simple and rewarding. You only need whole and ground spices that are commonly found in Indian kitchens.

Roasting the spices releases their essential oils and enhances their aroma, giving the masala its rich, balanced flavor.

You can adjust the heat level to suit your taste, and even skip stronger spices like mace or black cardamom for a milder version.

Roast The Whole Spices

1. First measure and set all the whole spices aside listed below. Additionally also measure and set aside the ground spices.

Heat a heavy kadai or a frying pan on low to medium-low heat. Keeping the heat to a low add all the spices.

• 4 tablespoons (20 grams) coriander seeds
• 2 tablespoons (14 grams) cumin seeds
• 1 teaspoon (3 grams) black peppercorns
• 1 tablespoon (7 grams) fennel seeds
• 6 cloves
• 4 green cardamoms
• 2 black cardamoms
• 2-inch cinnamon stick
• 2 tej patta
• 1 blade mace (javitri), optional
• 5 grams or 3 Kashmiri red chillies, seeds removed
• 1 teaspoon (2 grams) caraway seeds (shahi jeera)
• ½ teaspoon (2 grams) mustard seeds, optional
• ½ teaspoon crushed nutmeg

2. Dry roast stirring often over low to medium-low heat for 3 to 4 minutes until fragrant. Do not brown the spices and ensure that they don’t get burnt.

Add The Powdered Spices

3. Remove the pan from heat and place it on your kitchen countertop. While it’s still hot, add in the following ground spices:

• 1 teaspoon dry ginger powder (saunth)
• 2 teaspoons (4 grams) dry mango powder (amchur)
• 1 teaspoon (3 grams) turmeric powder
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon dried garlic powder or flakes, optional
• 1 teaspoon (7 grams) pink salt or edible rock salt or regular salt

4. Mix thoroughly. The residual heat lightly toasts these spices for extra depth.

Make Sabji Masala

5. Let the mixture cool completely.

6. Once cooled, transfer the spices to a mixer-grinder, high-speed blender or a spice grinder. Grind in batches if you have a small equipment.

7. Grind the roasted spices to a fine powder.

8. Transfer the freshly ground homemade Sabji Masala to a clean, dry glass jar. Keep in a cool, dark place. You can also store in the refrigerator.

This Sabji Masala stays fresh for up to 1 month and is best used within that time for optimal flavor and aroma.

Yield & Storage

This homemade Sabji Masala makes about 75 to 80 grams (around ¾ cup) of spice blend. It’s enough for 3 to 4 weeks if you cook 4 to 5 vegetable or paneer dishes in a week.

Store it in a small airtight glass jar (100 to 125 ml capacity) away from heat, moisture, and sunlight. Avoid keeping it near the stove, where it’s exposed to steam or humidity.

In humid weather, it’s best to refrigerate the Sabji Masala in a tightly sealed container. It stays fresh for up to 1 month at room temperature and around 2 months if refrigerated.

Always use a clean, dry spoon to take the masala. For the best flavor and aroma, use the Sabzi Masala within a month of making it.

Serving Suggestions

Use 1 or 2 teaspoons of the Sabji Masala per dish serving 4 to 5 people. Add it either after sautéing onions & tomatoes or during the final stage of cooking.

You can add this homemade Sabji Masala to your everyday sabzis or comforting dals for a burst of flavor.

It blends beautifully into dishes like Aloo Gobi, Palak ki Sabji, Bhindi Masala, Mix Veg, or Matar Paneer.

Try sprinkling a little on Baingan Bharta, Paneer Angara, Aloo Matar or Paneer ki Sabji for that dhaba-style aroma.

It also tastes wonderful in Dal Fry, Chana Dal, or simple lentil recipes like Moong Dal and Whole Masoor Dal when you want a comforting North Indian touch.

Dassana’s Helpful Notes

1. Roast the spices lightly: Over-roasting can make the masala bitter and harsh. Roast only until fragrant.
2. Use fresh, high-quality spices: Always check expiry dates and avoid using old or stale spices.
3. Inspect before using: Look for insects, mould, or moisture, especially in cinnamon, tej patta and coriander seeds.
4. Grind only after cooling: Grinding warm spices can cause condensation and dull the flavor.
5. Use a clean, dry grinder: Moisture in the jar can spoil the blend quickly.
6. Stir often while roasting: Helps maintain even roasting and prevents scorching.
7. Including salt: Adding salt is optional; if you do, reduce it while seasoning the sabzi.
8. Perfect for North Indian dishes: Works best in onion-tomato-based gravies, dry sabzis, or paneer preparations.

Flavor & Customization Tips

• If using only ground spices: You can make this masala entirely with powdered spices instead of whole ones. Just reduce the quantity slightly, as store-bought ground spices are more concentrated and don’t need roasting.
• Skip black cardamom or mace: Omit these for a lighter, more neutral masala suited to everyday cooking.
• Garlic powder inclusion: Garlic powder is optional. It adds a light savory note to the masala, but you can skip it if you prefer a no-garlic spice blend. The flavor stays balanced even without it.
• Adjust spice intensity: Add more or fewer Kashmiri red chillies to control heat and color.
• Enhance flavor: Add a pinch of kasuri methi (dried fenugreek leaves) towards the end of cooking. It brings a warm, earthy aroma with a faint hint of bitterness that perfectly balances the spices and gives the dish that signature North Indian, restaurant-style flavor.
• Freshness tip: Grind small batches every 1 to 2 months to retain the aroma and natural essential oils.

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