This North Indian-style Sabji Masala is made with a mix of roasted coriander, cumin, fennel, and aromatic spices. It adds gentle warmth and color to vegetables and paneer dishes. The flavor is full-bodied yet not overpowering. Ideal for everyday Indian cooking. Use it as an alternative to garam masala when you want balanced flavor without intense heat or aroma.

Recipe Snapshot

  • Prep time: 7 minutes
  • Cook time: 3 minutes
  • Total time: 10 minutes
  • Yield: 1 · 1 small jar
  • Category: Spice Blend
  • Cuisine: North Indian

Ingredients

  • 4 tablespoons (20 grams) coriander seeds
  • 2 tablespoons (14 grams) cumin seeds
  • 1 teaspoon (3 grams) black peppercorns
  • 1 tablespoon (7 grams) fennel seeds
  • 6 cloves
  • 4 green cardamoms
  • 2 black cardamoms
  • 2 inches cinnamon stick
  • 2 tej patta ((Indian bay leaf))
  • 1 blade mace ((javitri), optional)
  • 5 grams or 3 kashmiri red chillies
  • 1 teaspoon (2 grams) caraway seeds ((shahi jeera))
  • ½ teaspoon (2 grams) mustard seeds (– optional for slight pungency)
  • ½ teaspoon nutmeg (– crushed)
  • 1 teaspoon dry ginger powder ((saunth powder))
  • 2 teaspoons (4 grams) dry mango powder ((amchur))
  • 1 teaspoon (3 grams) turmeric powder
  • ¼ teaspoon asafoetida ((hing))
  • 1 teaspoon garlic powder (– or use dried garlic flakes while roasting, optional)
  • 1 teaspoon (7 grams) pink salt (or edible rock salt or regular salt – optional)

Method

Roast The Spices

  1. Dry roast all the whole spices listed above over low to medium-low heat in a heavy kadai or a frying pan for 3 to 4 minutes until aromatic. Do not brown the spices.
  2. Remove pan from stovetop and place on the kitchen countertop.
  3. Add all the ground spices listed above including salt. Mix well. The ground spices will cook with the residue heat of the pan.

Make Sabji Masala

  1. Cool the spices at room temperature.
  2. Then grind them into a fine powder using a spice grinder or high-speed blender or a sturdy mixer-grinder.

Storage Suggestions

  1. Store Sabji Masala in a glass jar in a cool, dark place. Use within 1 month for best aroma and flavor.
  2. In a humid weather, it's best to store the Sabji Masala in the refrigerator.
  3. Always use a clean, dry spoon to take the masala. If moisture gets in, the masala can clump and lose flavor faster.

How to Use

  1. Add 1 to 2 teaspoons per sabzi dish (serving 4 to 5 people), preferably, after sautéing onions & tomatoes or during the final cooking stage.
  2. Best used in vegetable dishes like aloo gobi, bhindi masala, capsicum sabji, baingan bharta or curries like matar paneer, vegetable curry, arbi masala.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.