Homemade Sabji Masala Recipe

Bowl of homemade sabji masala with a spoon

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This North Indian-style Sabji Masala is made with a mix of roasted coriander, cumin, fennel, and aromatic spices. It adds gentle warmth and color to vegetables and paneer dishes. The flavor is full-bodied yet not overpowering. Ideal for everyday Indian cooking. Use it as an alternative to garam masala when you want balanced flavor without intense heat or aroma.

Prep Time7

Cook Time3

Total Time10

Course: Spice Blend

Cuisine: North Indian

Diet: Gluten Free, Vegan

Difficulty Level: Easy

Servings: small jar

Calories: 264kcal

Author: Dassana Amit

Ingredients

Whole Spices (To Roast)

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 inches cinnamon stick
2 tej patta (Indian bay leaf)
1 blade mace (javitri), optional
5 grams or 3 kashmiri red chillies
1 teaspoon (2 grams) caraway seeds (shahi jeera)
½ teaspoon (2 grams) mustard seeds – optional for slight pungency
½ teaspoon nutmeg – crushed

Powdered Spices (To Mix)

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

Instructions

Roast The Spices

Dry roast all the whole spices listed above over low to medium-low heat in a heavy kadai or a frying pan for 3 to 4 minutes until aromatic. Do not brown the spices.
Remove pan from stovetop and place on the kitchen countertop.
Add all the ground spices listed above including salt. Mix well. The ground spices will cook with the residue heat of the pan.

Make Sabji Masala

Cool the spices at room temperature.
Then grind them into a fine powder using a spice grinder or high-speed blender or a sturdy mixer-grinder.

Storage Suggestions

Store Sabji Masala in a glass jar in a cool, dark place. Use within 1 month for best aroma and flavor.
In a humid weather, it's best to store the Sabji Masala in the refrigerator.
Always use a clean, dry spoon to take the masala. If moisture gets in, the masala can clump and lose flavor faster.

How to Use

Add 1 to 2 teaspoons per sabzi dish (serving 4 to 5 people), preferably, after sautéing onions & tomatoes or during the final cooking stage.
Best used in vegetable dishes like aloo gobi, bhindi masala, capsicum sabji, baingan bharta or curries like matar paneer, vegetable curry, arbi masala.

Notes

Use fresh, high-quality spices: Always ensure that your spices are within their shelf life. Old or expired spices lose aroma and flavor.
Check for insects or moulds: Before roasting, inspect whole spices like coriander, fennel, and cardamoms for any infestation or moisture damage.
Roast gently: Dry-roast whole spices on low to medium-low heat only until fragrant as over-roasting makes them bitter.
Cool before grinding: Let the roasted spices cool fully to prevent clumping and preserve natural oils.
Grind in small batches: Make sure to grind in small portions, if you have a small grinder. Grinding too much at once can heat the masala and dull its aroma.
Use a clean, dry grinder jar: Any moisture will spoil the spice mix faster.
Store properly: Keep in an airtight glass jar in a cool, dark cupboard, away from sunlight, heat, or humidity.
Keep away from the stove: Exposure to heat or steam can reduce its shelf life.
Label and date the jar: Helps track freshness; ideally use within 1 month.
Salt addition: Salt is optional, but if added, reduce the salt in your curry or sabzi when using this masala blend.
Garlic Powder: It adds a mild savory flavor but is optional. Skip it for a simpler, no garlic version.
Note that the approximate nutrition info is for the entire Sabji Masala made from this recipe.

Nutrition