Kalonji Masala
About Kalonji Masala
Kalonji is name for stuffed vegetables in the state of Uttar Pradesh specially west part of it. Kalonji masala is a roasted spice powder that can be mixed with some other spices or can be used as it is to fill in various vegetables like okra [bhindi], bitter gourd [karela], pointed gourd [parwal], egg-plants [baingan], potato [aloo] etc. This masala can also be sprinkled over while cooking chopped okra. pumpkin or potato. So lets make it.
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Recipe Time & More
Ingredients
- 50 gm Fennel Seeds [Sauf]
- 25 gm Fenugreek Seeds [Methi]
- 25 gm Black Mustard Seeds [Sarson]
- 25 gm Nigella Seeds [Kalongi]
- 25 gm cumin seed [Jeera]
- Dry Mango Powder [Amchoor] as per taste
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Instructions
- Dry roast everything one by one leaving amchoor powder. Now grind everything together. Mix amchoor when it cools down & store it in an airtight container.
How to use?
- Make ginger garlic & onion paste with very less water. Add this spice powder, red chili powder, salt & mustard oil to it.
- Mix well. Keep it aside for 1-2 hrs. so that all water gets absorbed in the spices.
- Now stuff it into your favorite vegetable.
Recipe Notes
- This can be kept at room temperature for 3-4 months in an airtight container
- Keep it in a dry place
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Recipe Nutrition
Calories: 119kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 27mg | Potassium: 418mg | Fiber: 8g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 4mg | Calcium: 235mg | Iron: 9mg
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Tanu Nigam
3 Comments
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Such a tempting dish! Thank you.
This looks so appealing! Thanks for sharing.
Great recipe! I’m eager to try it.