Indori Jeeravan

Jeeravan Masala is very versatile, it is a tangy and spicy masala that can be used to enhance any regular dish – from Salads and Curries to Bhutte Ka Kees and Poha. When sprinkled over snacks or mixed into dishes, Indori jeeravan masala not only enhances the flavour but also adds a unique texture, making it a popular choice for street food vendors and home cooks alike.

Health Benefits

• Helps digestion
• Anti inflammatory

MADE OF

Cumin seed, Red chilli, Coriander seed, Fennel seed, Cloves, Cinnamon, Black peppercorn, Dried mango, Asafoetida

BEST WITH

Bhutte ka kees, Poha, Pakoras

RECIPIE (Serves 2 persons)

Ingredients

• White quinoa, ¾ of a cup (100 grams)
• Ginger, 1.5” or 10 grams
• Garlic: 10–12 cloves
• Mustard seeds, 1 tsp
• Onion, 1 large onion chopped
• Broccoli, 30g
• Zucchini, 20 grams
• Sweet corn, 20 g
• Tomato paste,150ml
• Curry leaves, 1 sprig
• Whole jeera- 1.5 tsp
• Fresh coriander: 2-3 sprigs
• Jeeravan masala, 2tsp
• Salt, as per taste

Method

• Boil white quinoa (100 grams) and keep it aside.
• Cut vegetables into small pieces. Use broccoli, zucchini, sweet corn, and onions for better taste, or any assorted vegetables.
• In a pan, take two tablespoons of oil, add jeera, mustard seeds, and curry leaves. Allow the seeds to crackle, then add chopped garlic and ginger and cook for a minute till the smell of raw garlic goes away. Add the onions, sauté them till translucent, then add the vegetables and cook for 4-5 minutes on low heat.
• Add tomato paste or puree and allow it to cook for at least 5-7 minutes, till the oil starts to separate.
• Then add the boiled quinoa and stir the mixture around for a minute till it is well combined.
• In the end, add the Jeeravan masala, check for seasoning, and finish it with some freshly chopped coriander.