firstly, all dry spices must be properly dry roasted without any moisture content. this helps to improve the shelf life of the spice mix. also, dry roast it in low to medium flame.

I have kept masala medium spicy so that it can be used for all spice ranges. if you like it to be spicier, you can add chili powder while preparing the sabji or rice recipes.

in this recipe post, I have shown a dry sabji potato sabzi, but this is not just the list. you can use it for almost any dry Gujarati sabji’s and gravy curry.

Lastly, masala stays good for 3 months at room temperature and 1 year in the refrigerator, when stored in an airtight container.