Kalonji Masala facebook twitter pinterest google_plus youtube_2 instagram rss

Used widely in the villages of Uttar Pradesh and Bihar in India, the delicious spice gives life to the any blant dish. The spice can also be mixed well with grated onions and used in fillings for different vegetables to be stuffed and shallow fried.

Kalonji Masala

The widely used spice of North Indian states !!


Kalonji Masala is a delicious combination of a few spices roasted and crushed. The spice can be used in a number of dry vegetables recipes to give it a unique taste. The recipe has been picked from the villages of Uttar Pradesh and Bihar in India. I bet you will love using the spice with some of the dry vegetable recipes.


Recipe – Kalonji Masala

Serves: 8

10 minutes for preparation


  • 2 tablespoon Fennel Seeds (saunf)
  • 1 tablespoon Carom Seeds (ajwain)
  • 1 teaspoon Mustard Seeds (sarso)
  • 2 tablespoon Onion Seeds (mangrail)
  • 2 tablespoon aamchoor


  1. Roast saunf, ajwain, sarso and mangrail on a hot frying pan or in an oven till you start smelling the aroma.
  2. Let it cool for 5 minutes.
  3. Crush it and mix aamchoor.

You are now ready to use the kalonji masala.

Print Friendly

Your Comments and Feedbacks please

Loading Facebook Comments ...

Leave a Reply

Your email address will not be published.