Homemade Niramish Masala Recipe | Store for 6 Months with Simple Spices

Описание: Transform any simple vegetarian (niramish) dish into a finger-licking masterpiece with just half a teaspoon of this homemade masala – your family will be amazed and beg for the recipe! From Rondhon Porichoy's 1517th video, this no-fail spice mix uses everyday whole spices to create an aromatic, flavorful powder that's perfect for curries, veggies, dal, or any niramish recipe. Beginner-friendly, chemical-free, and ready in under 10 minutes, it's a game-changer for enhancing taste without extra effort. Dry roast, cool, and grind for a fresh alternative to store-bought masalas – stores up to 6 months in an airtight jar. Ideal for Bengali/Indian vegetarian cooking; use in aloo sabzi, mixed veg, or even non-veg for a boost. Follow this easy method and elevate your home cooking to restaurant level – everyone will love the subtle, addictive aroma!

*Ingredients (makes about 50-60g masala, lasts 6 months):*
Whole coriander seeds: 3 spoons
Whole cumin seeds: 1.5 teaspoons
Fennel seeds (mouri): Slightly less than 1 teaspoon
Whole black peppercorns: 20 pieces
Cloves (lobongo): 10 pieces
Fenugreek seeds (methi): 1/4 teaspoon
Small green cardamoms: 6 pieces
Large black cardamoms: 2 pieces
Cinnamon sticks (daruchini): 4 pieces
Bay leaves (tejpatta): 4 pieces (slightly torn for easier frying)
Dried red chilies (shukno lanka): 5 pieces
Nutmeg (jayphal): 1/2 piece
Mace (joytri): 1 piece
Poppy seeds (posto): 1 spoon
Turmeric powder (holud guda): 1/5 teaspoon
Salt (lobon): 1/5 teaspoon

*Step-by-Step Recipe with Timestamps:*
00:00 - Introduction: Why this niramish masala with just half a teaspoon makes any vegetarian dish taste amazing and cheers up the whole house – welcome to Rondhon Porichoy's 1517th video; subscribe and hit the bell!
00:27 - Preparing Spices: In a pan, add 3 spoons whole coriander, 1.5 tsp whole cumin, slightly less than 1 tsp fennel, 20 black peppercorns, 10 cloves, 1/4 tsp fenugreek seeds, 6 small cardamoms, 2 large cardamoms, 4 cinnamon sticks, 1/2 nutmeg, 1 mace, 5 dried chilies, and 4 torn bay leaves
00:58 - Adding Poppy Seeds: Mix in 1 spoon poppy seeds
01:14 - Dry Roasting: Set to medium flame and stir for 3-4 minutes until spices become mushy, release a nice aroma, and are fully dry (stir occasionally to avoid burning)
01:31 - Cooling: Transfer to a plate and spread out to cool completely (important for grinding without moisture)
01:42 - Grinding: Once cooled, add to a mixer jar with 1/5 tsp turmeric powder and a little salt; grind into a fine powder
02:02 - Storing: Your niramish masala is ready – store in an airtight container for up to 6 months
02:17 - Usage Tip: Add just 1/2 tsp to any vegetarian curry or recipe for explosive flavor – works wonders in simple dishes!

Pro Tips: Measure all whole spices with a spoon for accuracy and consistent results. Roast on medium flame exactly 3-4 minutes until mushy and aromatic – over-roasting can make it bitter. Tear bay leaves slightly before frying for even roasting. Cool spices fully before grinding to prevent clumping and ensure long shelf life. Use only 1/2 tsp per dish to avoid overpowering; it multiplies flavor 10x in niramish curries like aloo, mixed veg, or dal. For best freshness, store in a cool, dry place – no fridge needed. This masala is versatile for Bengali vegetarian meals or even non-veg; customize heat by adding more chilies. Fully natural and preservative-free – healthier than market versions. Check linked recipes for onion-ginger-garlic powder, biryani masala, veg masala, chicken masala, and more for a complete spice collection!

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