Prepared with precise proportions of coriander, cumin, fennel and garam masala, this mixture not only enhances the taste of the food, but the added kasoori methi and mint powder give it a refreshing touch. The most important thing is that roasting it at the right temperature and adding it to the vegetable at the right time is its real specialty, due to which both the color and aroma of the vegetable remain intact.
Correct selection and measurement of spices
To make a great masala, it is important to have the right proportion of spices. First of all, take 4 tablespoons whole coriander, 2 tablespoons cumin, 1 tablespoon fennel, and 2 tablespoons whole black pepper in a pan. Along with this, add 1 teaspoon cloves, 2 teaspoons Shahjeera, and half teaspoon fenugreek seeds. These base spices give depth and spiciness to the vegetable.
royal tadka of standing spices
To make the spice aromatic, add 4-5 small cardamoms, 2 large cardamoms, 1 star anise, a small piece of nutmeg, 3 cinnamon sticks, 8 dry red chillies and 4-5 bay leaves. These hot spices bring that royal aroma to the vegetable which is usually found in the food at weddings or big hotels.
correct roasting technique
Caution is most important while roasting spices. Keep the pan on low flame and fry the spices for only one and a half to two minutes. If the flame is too high, the spices may burn and their natural oil may be lost. After turning off the gas, add 5 spoons of Kasoori Methi at the end. The residual heat of the pan is enough to crisp the fenugreek, which retains its aroma.
Secret Powder and Preservation
When the roasted spices cool down, put them in the mixer jar. Now add some powdered spices to it, such as half teaspoon asafoetida, turmeric, black salt, 1 teaspoon common salt, 1 teaspoon mango powder, and 1 teaspoon mint powder. A special tip is to also add 1 tablespoon of corn flour, which will protect the spices from moisture and give good binding to the gravy.
correct way to grind
Never run the mixer continuously while grinding spices. Due to continuous stirring, the jar gets hot due to which the aroma of spices evaporates. Stir the mixer intermittently. Store the coarse and aromatic spices prepared in this way in an airtight container. This masala will remain fresh for a long time and you will not need any meat masala or garam masala from the market.
Easy way to make special masala
right time to use
After preparing the masala, the way of using it is also special. When you are making potatoes, peas or any vegetable, initially add only turmeric, chilli and coriander powder. Cover and cook the vegetables. When the vegetable is completely cooked and roasted, then add one and a half teaspoon prepared vegetable masala. Add this and just toss the vegetables. Do not overcook it, otherwise its aroma will reduce. Add green coriander at the end and serve hot.
Disclaimer: The claims made in this article are based on YouTube videos and information found on the internet. NBT does not take responsibility for its truthfulness and accuracy.
