Stories
Forget Store-Bought Masala: Make Fragrant Homemade Vegetable Spice for Double the Flavor.
- •Make a fragrant homemade vegetable spice blend that surpasses store-bought options.
- •Lightly roast coriander, cumin, fennel, and other spices for a rich aroma.
- •Dry mango powder adds tanginess, while roasted spices enhance the flavor profile.
- •Perfect for everyday vegetables like potatoes, cauliflower, and okra.
- •Store the cooled spice blend in an airtight jar, ensuring it stays dry.
Key Questions Answered
To make homemade vegetable masala powder, you need 4 tablespoons of coriander seeds, 2 tablespoons of cumin seeds, 1 tablespoon of fennel seeds, 1 teaspoon of black pepper, 2 to 3 dry red chilies, and 1 teaspoon of carom seeds. Additionally, keep 1 teaspoon of turmeric powder, 1 teaspoon of dry mango powder, 1 teaspoon of garam masala, half a teaspoon of asafoetida, and salt to taste.
Heat a pan over medium flame and continuously stir coriander, cumin, fennel, black pepper, dry red chilies, and carom seeds until aromatic without burning. Transfer them to a plate to cool completely, then grind them in a mixer to a fine or slightly coarse powder. Finally, mix in the turmeric powder, dry mango powder, garam masala, asafoetida, and salt.
Let the prepared spice powder cool down completely before filling it into a container. Store the powder in a clean, dry, and airtight glass jar, and always use a dry spoon to take out the spice because moisture can affect its aroma and quality.
