A Special Masala That Gives Any Vegetable a Royal Taste – Learn How from Parul’s Kitchen

Many people wonder why vegetables at dhabas or restaurants taste so different from what we make at home. The secret often lies in freshly ground spices. YouTuber Parul from “Parul’s Kitchen” shares a special homemade masala recipe that can transform ordinary vegetables into a royal delicacy. With its aroma and purity, this masala far surpasses the pre-packaged options available in stores.

The Right Balance of Spices Is Key
In Indian cooking, the perfect balance of spices is the true key to flavor. Store-bought spices often lack the freshness and aroma that make dishes stand out. Parul’s special vegetable masala recipe allows you to create a batch once and store it for months.

Made with precise proportions of coriander, cumin, fennel, and whole garam masalas, this blend not only enhances flavor but also gets a refreshing twist from dried fenugreek leaves (kasuri methi) and mint powder. The real secret lies in roasting it at the right temperature and adding it at the correct stage of cooking to preserve both color and aroma.

Measuring and Selecting the Spices
To make this exquisite masala, the proportions are crucial. Begin by taking 4 tablespoons of whole coriander seeds, 2 tablespoons of cumin seeds, 1 tablespoon of fennel seeds, and 2 tablespoons of whole black pepper. Add 1 teaspoon of cloves, 2 teaspoons of black cumin (shahjeera), and half a teaspoon of fenugreek seeds.

The Royal Whole Spice Tadka
To elevate the aroma, include 4–5 green cardamoms, 2 black cardamoms, 1 star anise, a small piece of nutmeg, 3 cinnamon sticks, 8 dried red chilies, and 4–5 bay leaves. These whole spices give the dish that signature royal fragrance often found in weddings and fine-dining restaurants.

Roasting Technique
Careful roasting is essential. Heat a pan on low flame and roast the spices for only 1.5 to 2 minutes. High heat can burn the spices and destroy their natural oils. After turning off the flame, add 5 tablespoons of kasuri methi. The residual heat is enough to crisp the fenugreek leaves and preserve their aroma.

Secret Powder and Preservation
Once the roasted spices cool down, transfer them to a mixer jar. Add powdered spices: half a teaspoon of asafoetida (hing), turmeric, black salt, 1 teaspoon of regular salt, 1 teaspoon of amchur (dry mango powder), and 1 teaspoon of mint powder. A special tip: add 1 tablespoon of cornflour to protect the masala from moisture and help bind it well in gravies.

Grinding the Masala
Do not run the mixer continuously. Heat from constant grinding can make the spices lose their aroma. Pulse the mixer intermittently to achieve a coarse, fragrant masala. Store in an airtight container to maintain freshness. This homemade masala eliminates the need for store-bought garam masala or vegetable masala.

How to Use the Masala
The timing of adding this masala is as important as the recipe itself. While cooking vegetables like aloo-matar (potato and peas), add only turmeric, chili powder, and coriander powder at the beginning. Cook covered until the vegetables are tender. Once cooked, add 1.5 teaspoons of the prepared masala and gently toss. Avoid overcooking to retain its aroma. Finish with fresh coriander and serve hot.

With this special masala, even the simplest vegetables can achieve a royal, restaurant-style taste right at home.