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Description

Saoji Masala

Discover the fiery essence of Vidarbha with 365 Spicery’s premium Saoji Masala. Crafted in Mumbai, this blend brings the authentic, bold, and robust soul of traditional Indian spices directly to your vegetarian kitchen.

What is it?

Our Saoji Masala is a complex, high-heat spice blend meticulously crafted for those who love deep, layered, and spicy vegetarian flavors. It captures the legendary intensity of the traditional Saoji culinary style using a precise balance of hand-picked aromatic spices.

Proudly manufactured in Mumbai, Maharashtra, this spice is designed to transform simple paneer, mushrooms, and lentils into culinary masterpieces. It is a tribute to the vibrant heritage of Indian cuisine, maintained with the highest standards of quality and purity.

Why Choose 365 Spicery?
  • 100% Vegetarian & Plant-Based
  • Authentic traditional recipe from Mumbai
  • No MSG, No Preservatives, No Artificial Colours
  • FSSAI, USFDA, ISO 22000, HACCP & Halal Certified
  • Global trust with exports to 30+ countries
Flavor Profile

Prepare for an explosive flavor profile defined by intense heat, earthy undertones, and a lingering, aromatic spice finish that defines the legendary Saoji experience.

  • Sharp, high-octane heat
  • Deep, rustic earthy undertones
  • Robust coriander and cumin base
  • Complex aromatic floral finish
Key Features
  • Premium vegetarian formulation
  • Manufactured in Mumbai, Maharashtra, India
  • Strictly clean label: No MSG or preservatives
  • Certified international quality standards
  • High-grade sourcing of raw spices
  • Perfectly balanced grind for consistent texture
Perfect For
  • Home chefs seeking authentic regional Indian heat
  • Vegetarians craving restaurant-style bold curry
  • Spice enthusiasts and thrill-seekers
  • Themed Indian dinner parties
  • Gifting for foodies who love bold flavors
Best Uses & How to Use
  • Saoji Paneer Curry
  • Spicy Mushroom Masala
  • Hearty Mixed Vegetable Vidarbha style
  • Protein-rich Soya Chunk Saoji roast
  • Robust spicy Tadka Dal

Use one tablespoon of 365 Spicery Saoji Masala during the sautéing of onions and tomatoes for the best flavor infusion into your gravies.

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Ingredients
Ingredients (English)

Red Chilli, Coriander, Black Pepper, Cumin, Turmeric, Cinnamon, Cloves, Cardamom, Star Anise, Himalayan pink salt, Mustard Seeds, Fenugreek, Asafoetida

An intense, fiery spice blend characteristic of Nagpur cuisine. Crafted with pure, clean-label ingredients for an authentic experience.

Ingredients (Arabic) / المكونات

فلفل أحمر، كزبرة، فلفل أسود، كمون، كركم، قرفة، قرنفل، هيل، يانسون نجمي، ملح الهيمالايا الوردي، بذور الخردل، حلبة، حلتيت

مزيج توابل مكثف وحار يتميز به مطبخ ناجبور. مصنوع من مكونات نقية ونظيفة لتجربة أصلية.

Ingredients (French) / Ingrédients

Piment rouge, Coriandre, Poivre noir, Cumin, Curcuma, Cannelle, Clous de girofle, Cardamome, Anis étoilé, Sel rose de l'Himalaya, Graines de moutarde, Fenugrec, Asafoetida

Un mélange d'épices intense et ardent, caractéristique de la cuisine de Nagpur. Fabriqué avec des ingrédients purs et propres pour une expérience authentique.

Recipe (English)

1. Sauté finely chopped onions in rice bran oil until dark brown.

2. Add 2 tablespoons of Saoji Masala and cook until the oil separates.

3. Add your protein (chicken or soy chunks), water, and cook until tender for a spicy, dark gravy.

Recipe (Arabic) / وصفة

١. شوحي البصل المفروم ناعماً في زيت نخالة الأرز حتى يصبح لونه بنياً داكناً.

٢. أضيفي ملعقتين كبيرتين من بهارات ساجي واطهيها حتى ينفصل الزيت.

٣. أضيفي البروتين (دجاج أو قطع الصويا) والماء، واطهيها حتى تنضج للحصول على مرق حار وداكن.

Recipe (French) / Recette

1. Faites revenir des oignons finement hachés dans de l'huile de son de riz jusqu'à ce qu'ils soient brun foncé.

2. Ajoutez 2 cuillères à soupe de Saoji Masala et faites cuire jusqu'à ce que l'huile se sépare.

3. Ajoutez votre protéine (poulet ou morceaux de soja), de l'eau, et faites cuire jusqu'à tendreté pour obtenir une sauce épicée et foncée.

How To Store — Airtight container in a cool, dark place

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