Lifestyle Desk – No matter how much hard work is done to prepare homemade vegetables, many times it does not have the same taste that is found in the vegetables cooked in hotels or dhabas. This is the reason why people use different spices available in the market. But still the food does not taste like a restaurant. If you also want the taste of hotel and dhaba in your home food, then definitely try making this secret vegetable masala once. It has such a combination of many types of whole and aromatic spices, which can greatly enhance the taste of even ordinary vegetables, lentils or gravy. Prepare it and store it in an airtight container and use it in food as per requirement.
Material
Cumin – 120 grams
Whole coriander – 150 grams
Black pepper – 80 grams
Big cardamom – 80 grams
Fennel – 80 grams
Cinnamon – 70 grams
Clove – 60 grams
Dry ginger – 60 grams
Red chilli – 60 grams
Dakhni chilli – 40 grams
Pomegranate – 40 grams
Bay leaf – 40 grams
Shahi cumin – 40 grams
Ambe turmeric – 30 grams
Small cardamom – 30 grams
Star anise – 30 grams
Poppy seeds – 30 grams
Mace – 25 grams
Stone flower – 25 grams
Kasuri Methi – 25 grams
Nutmeg – 20 grams
Khus root – 20 grams
Dry rose petals – 15 grams
Peepal – 15 grams
Ratanjot – 10 grams
Method
- First of all, clean all the whole spices thoroughly. There should not be dust, soil or any kind of moisture in the spices. After this, heat a heavy bottom pan on low flame.
- Now lightly fry the spices in small quantities. It would be better to roast all the spices including cumin, coriander, black pepper, black cardamom, fennel, cinnamon, cloves, bay leaves, royal cumin, mace, nutmeg separately or in batches.
- Keep in mind not to fry the spices on high flame. If it is too hot, some spices may burn and the entire spice may taste bitter. When the spices start smelling good, take them out in a plate and let them cool completely.
- Now put all the roasted spices in a mixer grinder and grind them finely. After this, add Kasuri fenugreek and dried rose petals and grind it lightly once again, so that all the flavors mix well.
store like this
Filter the prepared spices through a sieve and store them in a clean, dry and airtight glass jar. Always keep spices away from moisture and steam. Also avoid using a wet spoon. Adding a small amount of this spice while preparing vegetables makes the vegetable taste great.
