Kalonji Masala

3.34 from 3 votes

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Served AsDinner, Lunch
CuisineNorth Indian
Recipe Taste Tangy
Servings 4


  • 50 gm Fennel Seeds [Sauf]
  • 25 gm Fenugreek Seeds [Methi]
  • 25 gm Black Mustard Seeds [Sarson]
  • 25 gm Nigella Seeds [Kalongi]
  • 25 gm Cumin Seeds [Jeera]
  • Dry Mango Powder [Amchoor] as per taste


  • 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.


  • 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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3.34 from 3 votes

Recipe Nutrition

Calories: 119 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 6 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Sodium: 27 mg | Potassium: 418 mg | Fiber: 8 g | Sugar: 1 g | Vitamin A: 102 IU | Vitamin C: 4 mg | Calcium: 235 mg | Iron: 9 mg

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