Key facts
| From | Mumbai |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 15 g Coriander seed
- 8 g Cumin
- 4 g Fennel seed
- 3 g Black pepper
- 2 g Cloves
- 3 g Cinnamon and cassia
- 2 g Black cardamom
- 10 g Kashmiri chilli (powder)
- 6 g Dry mango powder
- 2 g Dry ginger
Method
- Roast the whole spices and cool.
- Grind and mix with the chilli, amchur and dry ginger.
Keeps three months.
- Lots of butter is part of the recipe, not optional.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in pav bhaji masala?
Coriander seed, cumin, fennel seed, black pepper, cloves, cinnamon and cassia, black cardamom, kashmiri chilli, dry mango powder, dry ginger.
How long does homemade pav bhaji masala keep?
Keeps three months.
How do I use pav bhaji masala?
Added to the mashed vegetable bhaji served with buttered pav.
Made Pav bhaji masala? Rate the recipe.
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