Tiffin special Dry Sabzi Masala

Tiffin special Dry Sabzi Masala

This is a very easy, simple yet very helpful recipe. Schools will reopen soon and offices have resumed. So our duty to pack lunch boxes is back. All of us get bored of having sabzi of same taste. In such cases this masala will be a savior for you. This is a very quick recipe and it will give fantastic variation to your regular sabzis. Similar masala is made in Marathwda known as yesar. This masala is similar to south Indian masala. You can try this recipe at home.

You cab store this masala for about in an airtight container for about 3-4 months. If the masala is ready then you can make any dry sabzi really quickly and it will turn super testy!! The kids are not willing to have the chapati sabzi. But if make sabzi using this masala then their tiffin will be empty. I am sure you are excited to know more. Let’s start with the recipe…

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Some Interesting facts about Tiffin special Dry Sabzi Masala :-

This is an easy and simple recipe. Moreover you can store this masala in an airtught container for about 3- months. I am also showing aloo fry recipe using this masala. It turns out nice and is a real quick recipe. You can sprinkle this masala in on uttapam or for making podi idly as thisis similar to south Indian masala.

Tiffin special Dry Sabzi Masala

Print Recipe

Serves: 3 People Preparation Time: 10 Minutes Cooking Time: 20Minutes 20Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

Dry Sabzi Masala

• 1 tbsp Coriander seeds
• 1/2 tbsp Cumin seeds
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1 Cinnamon stick
• 7~8 Black peppercorns
• 7~8 Cloves
• 1/4 tsp Fenugreek seeds
• Curry leaves
• 1 tbsp Red chili powder

Aloo Fry

• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A pinch of Hing
• Curry leaves
• 1 finely chopped Onion
• 15~16 boiled & peeled baby Potatoes
• Salt to taste
• Finely chopped Coriander leaves

Instructions

Dry Sabzi Masala

Step 1: Heat up a pan on medium heat and add coriander seeds, cumin seeds, chana dal, urad dal, cinnamon stick, black peppercorns, cloves, fenugreek seeds, curry leaves.

Step 2: Roast everything together for about 3-4 minutes on medium heat.

Step 3: Turn off the gas let the mixture cool down a little and then blend into coarse powder in mixer. 

Step 4: Add red chili powder and blend again to mix well. Dry sabzi masala is all ready.

Aloo Fry

Step 5: For making sabzi using this masala heat up oil in a pan and add mustard seeds.

Step 7: When mustard seeds pop up add cumin seeds, hing, curry leaves, onion and fry until onion gets light golden color.

Step 8: When onion begins to get golden color add potatoes and fry well for about 2-3 minutes.

Step 9: Add 2-3 tsp dry sabzi masala, salt and mix well. Potatoes should get nice coating of the masala.

Step 10: Fry well on low to medium heat for about 5-6 minutes.

Step 11: Add coriander leaves and mix well. Aloo fry is all ready.

Notes

• You can shake the mixer jar well to mix the red chili powder instead of blending again.
• You can store this masala in an airtight container for about 3-4 months.
• You can use regular potato chopped into small pieces in place of baby potatoes.
• You can sprinkle this masala on uttapam or use for making podi idly.

Recipe Video

Servings

This is a very easy and simple recipe. It is very useful for making any dry sabzi. You cab store this masala in an airtight container for about 3-4 months. Sprinkle it on uttapam or make podi idly using it.