This Special Masala Gives Any Vegetable a Royal Flavor – Parul’s Kitchen Shares the Secret

Many people wonder why the vegetables at dhabas or restaurants taste so different from homemade dishes. The secret lies in freshly ground spices. YouTuber Parul has shared a special recipe from her kitchen that teaches how to make a “magic masala” at home using regular spices. This masala can elevate any dry or gravy-based vegetable to a royal, restaurant-style flavor, with aroma and purity far superior to packaged market spices.

(Photo Courtesy: YouTube @cookwithparul)

The Key Is Perfect Balance of Spices
In Indian cooking, the right balance of spices is crucial to achieving authentic taste. Market-bought masalas often lack the rich aroma and freshness required. Parul’s recipe uses freshly roasted whole and powdered spices in precise proportions to create a flavorful vegetable masala that can be stored for months.

Ingredients for the Base Masala
To prepare the masala, start with the following whole spices:

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp fennel seeds
• 2 tbsp whole black pepper
• 1 tsp cloves
• 2 tsp caraway seeds (shahjeera)
• ½ tsp fenugreek seeds

Whole Spice Tadka for Royal Aroma
For the aromatic touch, add:

• 4–5 green cardamom pods
• 2 black cardamom pods
• 1 star anise
• A small piece of nutmeg
• 3 cinnamon sticks
• 8 dried red chilies
• 4–5 bay leaves

These whole spices bring the royal fragrance typically found in wedding or fine-dining dishes.

Roasting Technique
Roasting requires careful attention. Heat a pan on low flame and roast the spices for just 1.5–2 minutes. High heat can burn them and destroy the essential oils. After turning off the flame, add 5 tbsp dried fenugreek leaves (kasuri methi) while the pan’s residual heat crisps them, preserving their aroma.

Secret Powder and Storage
Once the roasted spices cool, grind them in a mixer jar and add powdered ingredients:

• ½ tsp asafoetida (hing)
• ½ tsp turmeric
• Black salt to taste
• 1 tsp regular salt
• 1 tsp amchur (dried mango powder)
• 1 tsp mint powder

Parul suggests adding 1 tbsp cornflour to keep the masala dry and help bind it in gravies.

Grinding Tips
Grind the spices in short bursts instead of continuously. Continuous grinding generates heat, which can dissipate the aroma. Store the coarse, aromatic masala in an airtight container for long-lasting freshness. Once prepared, this masala eliminates the need for any store-bought masalas.

How to Use the Masala
When cooking vegetables like aloo-matar or any other dish, first add only turmeric, chili powder, and coriander powder and cook the vegetables until done. Then add 1.5 tsp of the prepared masala and gently toss. Do not overcook, or the aroma may fade. Finish with fresh coriander and serve hot.

With this “magic masala,” even the simplest vegetables can taste like they are straight from a restaurant kitchen.