Sabzi masala is one of the unique masala recipes, which is added to any curry or sabji. This masala works as magic for any recipe. This masala is a key ingredient and includes all spices. Homemade is always best so prepare at home and enjoy delicious recipes. It will give the same flavor as a store bought one. In stores many brands of masala are available. This masala is also called the king of spice mix.
Spices are roasted properly to make the masala. While roasting there is no need to add any oils. All the spices are roasted on low or medium flame, otherwise some spices are roasted properly and some spices are burnt. Roasting also does not require much time. I have added a few cashew nuts. It has a nice texture and flavor to the curry. Adding turmeric powder gives good color and flavor to the masala.
After roasting, use a dry or not contained water jar and grind to a powder texture. If you add you cannot store outside and it will become paste. So without water you have to make the powder.
Once done with powder you can sieve the powder, or directly you can use it. It is completely your choice. Store in an airtight container and you can keep at room temperature. For a long shelf life you can use glass jars. Use a dry or clean spoon when you are taking a small amount of masala.
In addition to this recipe while roasting you can add other spices: dry ginger, garlic or onion powder, kasuri methi, chana dal, urad dal, nut mug, star anise etc.
This sabzi masala can be used for any recipes like curry, sabzi or rasam for flavor, aroma and color. This one masala is time saver and king to all tasty recipes. The sabzi masala gives a delicious taste to any recipe. No need to add any other masala after adding this masala to the recipe.
Do a try this simple sambzi masala. Thank you guys for coming here and catching my recipes. I am overwhelmed by your support and valuable feedback. Follow me on YouTube, Facebook, Instagram and all the links are mentioned below. Love you all.
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- Take a pan, add coriander seeds, jeera, saunf, methi seeds, pepper coins, cardamom, cloves, bay leaf, cinnamon sticks, red chili and roast it for 6 minutes on medium flame.
- Add cashew nuts, hing and roast for 2 minutes.
- Turn off the flame, add turmeric powder and mix well and let it cool down.
- After cooling down, transfer to the mixer jar and grind to a powder texture.
- After storing in an airtight container and use whenever you make curry or sabzi.