No Onion No Garlic Sabzi Masala – Pure Jain & Sattvic Spice Blend by NONG

Name: Sabzi Masala
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 1.00 cup Coriander seeds; 3.00 tsp Cumin Seeds; 1.00 tsp Shahi Jeera (Black Cumin); 3.00 pieces Black cardamom; 1.00 piece Stone Flower (Dagad Phool); 2.00 tbsp Black peppercorns; 2.00 inch Cinnamon; 10.00 pieces Cardamom; 8.00 pieces Cloves; 1.00 piece Star Anise; 2.00 pieces Mace; 2.00 pieces Bay leaves; 4.00 pieces Byadgi Red Chilli; 0.50 tsp Salt

Transform your everyday vegetables into flavorful dishes with NONG’s No Onion No Garlic Sabzi Masala, a carefully balanced spice blend made for Jain and Sattvic cooking. Crafted without the use of onion or garlic, this aromatic mix brings out authentic Indian flavors while maintaining purity and simplicity.

This no onion no garlic sabzi masala combines the richness of coriander, cumin, turmeric, red chili, and asafoetida to create a delicious, homely taste that enhances all types of vegetable curries. Perfect for those following Sattvic or Jain diets, it delivers the same depth and aroma as traditional blends—without compromising on health or flavor.

Ideal for preparing daily sabzis, lentils, or even festive meals, NONG Sabzi Masala ensures every dish is wholesome, balanced, and filled with natural goodness.

🌿 Pure Vegetarian · No Onion · No Garlic

Sabzi Masala

An authentic, aromatic all-purpose No-Onion No-Garlic (NONG) homemade Sabzi Masala prepared with slow-roasted whole spices, shahi jeera, stone flower (dagad phool), and fragrant aromatics.

Reference Cooking Video

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Prep Time 5 min

Cook Time 5 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

14 items

Quantities scale automatically with servings

1.00 cup Coriander seeds
3.00 tsp Cumin Seeds
1.00 tsp Shahi Jeera (Black Cumin)
3.00 pieces Black cardamom
1.00 piece Stone Flower (Dagad Phool)
2.00 tbsp Black peppercorns
2.00 inch Cinnamon
10.00 pieces Cardamom
8.00 pieces Cloves
1.00 piece Star Anise
2.00 pieces Mace
2.00 pieces Bay leaves
4.00 pieces Byadgi Red Chilli
0.50 tsp Salt

checklist Step-by-Step Instructions

1
In a wide, heavy-bottom pan on low flame, add 1 cup coriander seeds, 3 tsp white cumin seeds, and 1 tsp shahi jeera (black cumin seeds).
2
Add 3 black cardamoms, 10 green cardamoms, 2-inch cinnamon stick, 8 cloves, 1 star anise, 2 pieces mace, 2 bay leaves, 1 piece stone flower (dagad phool), 2 tbsp black peppercorns, and 3-4 byadgi red chillies.
3
Dry roast all whole spices on low heat for 3-5 minutes, stirring continuously until they release a rich aroma and turn crisp. Do not let them burn.
4
Remove from heat immediately and spread the roasted spices on a plate to cool down completely to room temperature.
5
Transfer the cooled spices into a dry spice grinder or blender jar and add 1/2 tsp salt (which acts as a preservative and aids fine grinding).
6
Grind on pulse mode until it transforms into a fine, fragrant Sabzi Masala powder.
7
Let the freshly ground masala cool completely, then store in an airtight glass jar away from moisture. Add 1/2 to 1 tsp in everyday dry or gravy vegetable preparations.