Pav Bhaji Masala Recipe

Here’s a **homemade Pav Bhaji Masala recipe** you can prepare and store for months — it gives that authentic Mumbai street-food flavor without store-bought mixes.

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## **Ingredients** (for about 100 g masala)

* **Coriander seeds** – 4 tbsp

* **Cumin seeds** – 2 tbsp

* **Fennel seeds (saunf)** – 1 tbsp

* **Black cardamom** – 2 pods

* **Green cardamom** – 4 pods

* **Cinnamon stick** – 2-inch piece

* **Cloves** – 8–10

* **Black peppercorns** – 1 tsp

* **Bay leaf** – 1 large

* **Dry Kashmiri red chilies** – 8–10 (for color, not too spicy)

* **Dry regular red chilies** – 4–5 (for heat)

* **Turmeric powder** – 1 tsp

* **Dry ginger powder** – 1 tsp

* **Black salt** – 1 tsp

* **Amchur powder (dry mango)** – 1 tsp

* **Nutmeg** – ¼ piece (grated)

* **Star anise** – ½ piece (optional, for aroma)

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## **Instructions**

1. **Dry roast** all whole spices (coriander, cumin, fennel, cardamoms, cinnamon, cloves, peppercorns, bay leaf, red chilies, black cardamom, star anise) on **low flame** until aromatic. Don’t burn them.

2. Let them **cool completely**.

3. Transfer to a **mixie/spice grinder** and grind into a fine powder.

4. Mix in **turmeric powder, dry ginger powder, black salt, amchur, and nutmeg**.

5. Store in an **airtight glass jar** in a cool, dry place. Stays fresh for **4–6 months**.

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💡 **Tip:** For **Mumbai street-style Pav Bhaji**, always toast this masala in butter with onions and capsicum before adding boiled vegetables — it releases maximum flavor.

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If you want, I can also give you a **full authentic Pav Bhaji recipe using this masala** so you can make the whole dish from scratch.