Sabji Masala with flavourful Indian Spices

Sabji Masala Recipe

Sabji Masala mostly used in Potato Curry Sabji. It gives a fragrant and spiceful flavor to dish. Sabji Masala have many variants in different States. But this Halwai Recipe gives a best flavor to your dish with flavorful Indian spices.

 

Sabji Masala

How To Make Sabji Masala.

Sabji Masala

It is a flavorful and aromatic indian spice mix. our Halwai Masala Recipe gives a nice flavor and aroma to your dish.

Ingredients

How To Prepare This Recipe

Preparation

First clean the all spices, and all spices should be proper dry.

Break the hard spices like Nutmeg and Cinnamon so you can easily grind them.

Roasting Spices

First heat a heavy base pan or kadhai on low flame. add some spices to roast them for 30 to 40 second until they smell good. After roasting the spices, transfer them in a plate.

Spices For Roasting

Black Cardamom, Clove, Black Pepper, Nutmeg, Mace Flower, Coriander Seeds.

Grinding Spices

Take all roasted and unroasted spices in the blender jar. Grind the all spices in a coarse powder. Sabji Masala Powder should not be vert fine.

Store Sabji Masala

After grinding the all spices, you need to sieve them. Store the Sabji Masala powder in a air tight container. 

How to use the Sabji Masala Powder

You can use this Halwai Sabji Masala in Potato curry dish, like (Aloo sabji, Tamatar aloo, Soyabean badi sabji, Aloo pyaz sabji, Etc.

But the secret when we use Sabji Masala in any dish. 

The secret is that, when you fry the all curry Ingredients Like (Onion, tomato and ginger garlic paste) then you need to add a 1/2 teaspoon Sabji Masala in the Curry masala's. or it's depend on, how much hot spicy curry you want.

After that put your all veggies, whatever are you making, then after making the any dish you need to add a pinch of Sabji Masala in to the dish. 

Your magical dish is ready with a flavorful aroma and a unique taste. 

Note.

Sabji Masala Color or Taste can be different due to Spices Condition, how are the spice old.

Spices Should be sun dried.

Spices should not be older than six months