Imported from Instagram

Veg Masala Powder

Name: Veg Masala Powder
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: South Asian
Ingredients: Mustard seeds (Amount not stated in the source); Cassia cinnamon (Amount not stated in the source); Whole dried red chilies (Amount not stated in the source); Dried pomegranate seeds (Amount not stated in the source); Dried ginger (Lightly roast before grinding; amount not stated in the source); Green cardamom seeds (Amount not stated in the source); Black cardamom seeds (Remove the seeds from the pods before adding; amount not stated in the source); Crystal salt (Amount not stated in the source); Garlic powder (Optional; amount not stated in the source); Dry mango powder (amchur) (Amount not stated in the source); Turmeric powder (Amount not stated in the source)

Recipe by Masaroor Waris Khan @chefmasaroor · Instagram

Imported by K Kampani on SeeMeCook

A homemade roasted whole-spice blend for vegetarian dishes such as curries, sabzis, pulao, dal, and gravies. The spices are lightly roasted, ground, and combined with aromatic powdered seasonings for restaurant-style flavor.

1 servings20 minSouth Asian

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Ingredients

Mustard seeds (Amount not stated in the source)
Cassia cinnamon (Amount not stated in the source)
Whole dried red chilies (Amount not stated in the source)
Dried pomegranate seeds (Amount not stated in the source)
Dried ginger (Lightly roast before grinding; amount not stated in the source)
Green cardamom seeds (Amount not stated in the source)
Black cardamom seeds (Remove the seeds from the pods before adding; amount not stated in the source)
Crystal salt (Amount not stated in the source)
Garlic powder (Optional; amount not stated in the source)
Dry mango powder (amchur) (Amount not stated in the source)
Turmeric powder (Amount not stated in the source)

Steps

1
Place the dried ginger in a pan and roast it lightly over low heat. Do not burn it; roast until it becomes fragrant. The source explains that roasting improves the flavor, helps the ginger blend into the powder, and gives better color.
2
Lightly roast the other whole spices shown in the recipe, including mustard seeds, cassia cinnamon, whole dried red chilies, dried pomegranate seeds, and cardamom. Roast until gently fragrant rather than dark or burnt.
3
Remove the seeds from the black cardamom pods, as demonstrated in the source.
4
Grind the roasted spices and dried ginger into a powder.
5
Add the black cardamom seeds, crystal salt, garlic powder if using, dry mango powder, and turmeric powder to the ground spice mixture.
6
Mix the powdered ingredients thoroughly so the seasoning is evenly distributed throughout the veg masala powder.
7
Transfer the finished masala to an airtight container. The source states that it can be stored for approximately 2–3 months.
8
Use the masala in vegetable dishes to intensify their flavor.

Notes

The source does not provide quantities, so this extraction cannot specify an exact batch size or nutrition. It also does not state a roasting temperature or exact roasting duration; roast gently until fragrant and avoid burning. Garlic powder is optional. Store in an airtight container for 2–3 months, as stated by the creator.