It is one of the basic Gujarati-style spice mix powders used as a taste enhancer for most of the regular sabzi. it is basically a blend of spices and is typically used to prepare dry and gravy-based Gujarati curries. It is stored at room temperature in an air-tight container and also stays suitable for up to a year. Do try this!
- firstly, all dry spices must be properly dry roasted without any moisture content. this helps to improve the shelf life of the spice mix. also, dry roast it in low to medium flame.
- I have kept masala medium spicy so that it can be used for all spice ranges. if you like it to be spicier, you can add chili powder while preparing the sabji or rice recipes.
- in this recipe post, I have shown a dry sabji potato sabzi, but this is not just the list. you can use it for almost any dry Gujarati sabji’s and gravy curry.
- Lastly, masala stays good for 3 months at room temperature and 1 year in the refrigerator, when stored in an airtight container.
Sabzi masala | Gujarati-style sabzi masala recipe | sabji masala recipe
For sabzi masala
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp fennel seeds
- ½ tsp methi dana
- 1 tsp cloves
- 1 tbsp black pepper
- 1 star anise
- 2- inch cinnamon sticks
- 1- inch jayphal
- 5-6 green cardamom
- 2 black cardamoms
- 1- inch dry ginger
- 6 dry Kashmiri red chilli
- 4 bay leaf
- 2 tbsp kasuri methi
- 1 tsp hing
- 1 tsp turmeric powder
- 1 tsp dry mango powder
- Salt to taste
- 1 tsp black salt
- ¼ cup peanut
- ¼ cup roasted chana dal
- ¼ cup sesame seeds
5 minutes sabzi with sabzi masala
- 300 grm or 2 medium size potato chips
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp sesame seeds
- Pinch of hing
- Some curry leaves
- ½ tsp ginger-garlic paste
- 1 chopped green chilli
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp sabzi masala
- ½ tsp sugar optional
- 1 tsp lemon juice
- Some coriander leaves
Making sabzi masala
- In a pan, add coriander seeds, cumin seeds, fennel seeds, methi dana, cloves, black pepper, star anise, cinnamon, jayphal, green cardamom, black cardamom, dry ginger, dry Kashmiri red chili and bay leaf. Roast on low flame.
- Then switch off the gas and add Kasuri methi. Roast it.
- Now take out the mixture into a plate and cool down slightly.
- Then, add peanuts, roasted chana dal, and sesame seeds to a pan. Roast it on low flame. Take it out into a plate and cool it down.
- Now in a mixture jar, add dry spices, hing, turmeric powder, dry mango powder, salt, and black salt. Grind it.
- Then add peanuts, roasted chana dal, and sesame seeds. Grind it on the pulse. (refer to video)
- Sabzi masala is ready. Take it out into an air-tight container and store it.
5-minute sabzi from sabzi masala
- Add oil, mustard seeds, cumin seeds, sesame seeds, hing and curry leaves in a pan. Saute it.
- Then add ginger-garlic paste and chopped green chili. Sauté it.
- Now add medium-thick potato chips, turmeric powder, and salt. Mix well.
- Sprinkle some water, cover, and cook sabzi on low flame for 4 minutes.
- Now add 1 tbsp sabzi masala, sugar, and lemon juice. Mix well.
- Cook sabzi on low flame for 3-4 minutes so masala flavor absorbs in it.
- Garnish with coriander leaves and serve with methi thepla and dahi.
- Roast masala on low flame till it is slightly golden brown and aromatic.
- Peanut gives a nutty taste to sabzi
- Use gram flour instead of roasted chana dal.
- Grind masala into a slightly coarse powder.
- Store masala in an air-tight container.