Homemade Sabji/Amati Masala (Maharashtrian Masala)
Elevate your dishes with this homemade masala recipe. Packed with aromatic spices, it offers a burst of flavor and numerous health benefits. Store it for up to 3 months and enjoy the convenience of delicious meals anytime.
1 jar
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Aids Digestion: The spices in the masala, such as cumin and coriander, promote digestive health.
Anti-Inflammatory: Turmeric has natural anti-inflammatory properties.
Rich in Antioxidants: The ingredients offer a boost of antioxidants to your diet.
Immune System Support: The masala strengthens the immune system due to its rich spice content.
Heart-Healthy: Fenugreek and other spices help support cardiovascular health.
25 kcal
in 8g
Protein:
0.8g
Fats:
1.5g
Carbs:
3g
Cholesterol:
0mg
Sodium, Na:
10mg
Potassium, K:
50mg
Homemade masala is a staple in Maharashtrian cuisine, providing the perfect blend of spices for your dal or sabji recipes. This homemade masala elevates simple lentil dishes, offering a warming, aromatic, and nutritious addition to your meals. With a careful selection of ingredients such as coriander seeds, cumin, and fenugreek, this masala not only enhances the flavor of your food but also brings health benefits such as improved digestion and anti-inflammatory properties.
Allergy Advice
This recipe contains Peanuts. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
quarter cup Coriander seeds
quarter cup Cumin seeds
quarter cup Dry coconut
4 pieces Dried red chilies
half tablespoon Turmeric powder
quarter tablespoon Asafoetida
1 teaspoon Fenugreek seeds
half cup Curry leaves
6 Teaspoons Oil
Tips
Ensure the spices are cooled before grinding to prevent clumping.
Modify the number of red chilies based on your heat preference.
Those with nut allergies should avoid using dry coconut.
Use this masala in dal or other curries for an authentic Maharashtrian taste.
Directions
Heat 1 tbsp oil in a pan over medium flame. Add coriander seeds and roast until fragrant. Set aside.
In the same pan, add 1 tsp oil and cumin seeds. Roast until aromatic and golden brown. Set aside.
Add another 1 tsp oil to the pan and roast dry coconut until lightly browned. Set aside.
Now, add 1 tsp oil to the pan along with red chillies, turmeric, and hing. Roast until the spices release their aroma. Set aside.
In the same pan, add 1 tsp oil and methi seeds. Roast until they turn slightly brown. Set aside.
Finally, add 1 tsp oil to the pan and roast curry leaves until crisp. Set aside.
Allow all the roasted ingredients to cool down, then grind them into a fine powder.
Store the masala in an airtight container in the refrigerator for up to 3 months.
Notes
Avoid excessive consumption if allergic to any of the ingredients.
Consult a healthcare professional if you have specific health concerns.
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