Vegetable Masala Powder
Homemade vegetable masala powder is a fusion of different spices like cinnamon, star anise, and others. The powder will help enhance the flavor and taste of your ordinary vegetables to make them delicious.
Ingredients
- 2 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 tbsp Black cumin seeds
- ½ tbsp Fennel seeds
- ½ tbsp Fenugreek seeds
- ½ tbsp Black pepper
- 1 tbsp Dry fenugreek leaves (kasturi methi)
- 2 pieces Star anise
- 2 pieces Dry ginger medium
- 8 pieces Cloves
- 2 pieces Black cardamom
- 3 pieces Cinnamon sticks
- 2 pieces Bay leaves
- 1 tsp Turmeric powder
- 1 tsp Table salt
- ½ tsp Black salt
- 1 tbsp Corn flour
Instructions
- Take a frying pan and heat it on a low flame on your gas stove.
- When the pan is reasonably hot, put 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp black cumin seeds (Bunium persicum), 1/2 tbsp fennel seeds, ½ tbsp fenugreek seeds, ½ tbsp black pepper, 1 tbsp dry fenugreek leaves (kasturi methi), 2 pieces of star anise, 2 medium pieces of dry ginger, 8 pieces of cloves, 2 pods of black cardamom, 3 medium-sized cinnamon sticks, and 2 bay leaves.
- Stir the ingredients continuously and dry roast them on a low flame for about 2 to 3 minutes.
- Turn off the flame of your gas stove and let the pan sit for some time spices to cool off completely.
- Now, take a grinder.
- Once the spices are cool enough, transfer the roasted spices into the grinder.
- Now add 1 tsp of turmeric powder to get a nice color.
- Then add 1 tsp of table salt for taste and to act as a preservative as well.
- Also add ½ tsp of black salt to enhance taste.
- Finally, add 1 tbsp of corn flour to prevent moisture and preserve it for a long time.
- Grind the spices and other ingredients into a fine powder. You may need to do it a couple of times if you want a very fine and smooth texture of the masala powder.
- Transfer the powder to a bowl and your vegetable masala powder is ready.
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Notes
- Since freshness is the key to the taste and enhancement of the flavor of the vegetable masala powder, use fresh spices and ingredients to make it in the first place.
- Roast the whole spices on a low flame to perfection. Stir them continuously to prevent burning and remove them as soon as you notice a slight change in color or smell the natural aroma.
- Ensure that the spices are completely cool before grinding. This will prevent condensation while grinding and render a smooth texture to the powder.
- Do not grind all the spices at once, for perfection, grind them in small batches, preferably a couple of times, to achieve optimal results. Strain the powder and grind the husk as well if you want a very fine powder.
- My recipe is customizable. So, you are free to experiment with the types and ratios of spices to suit your taste preference.
Nutrition Info (Estimation Only)
Nutrition Facts
Vegetable Masala Powder
Amount per Serving
Calories
19
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Trans Fat
0.002
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.4
g
Sodium
471
mg
20
%
Potassium
67
mg
2
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
1
g
2
%
Vitamin A
31
IU
1
%
Vitamin C
1
mg
1
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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