Most masalas, if not all, don't store well. Some for as little as a few days. You can increase the storage time of some by placing the powder blends into well sealed, dry glass jars and storing these in the freezer. This may extend the potency for up to 6 months.

Ideally, as Indian cooks do, prepare the masala just before use in a quantity enough to complete the complete food recipe. Then again this is another real world and it takes time. A limited commodity!

One tip/trick is to mix the whole dried ingredients in the correct proportions store in a  jar and when needed for a recipe, take out the required amount and grind that for immediate use.

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Bafad Masala - Mangalorean Spice Mix
Paanch Phoran-Bengali Spice Mix
Paav Bhaaji Masala- Western Indian Spice mix
Tandoori Masala
Sambar Masala
Hara Masala (green spice mix)
Vindaloo Masala
Raechad Masala
Garam Masala
Chaat Masala Recipe
Kurma Powder
Tamil Nadu Curry Powder
Nepali Meat Masala
Sinhalese Masala
Sukuti Marinade and Masala
Karivepillai Podi (Tamil Curry Leaf Masala)




























Bafad Masala - Mangalorean Spice Mix




A Bafad is a hot, tangy Mangalorean curry. Once you make up this basic powder for it, you can use it in several different dishes! Store in a clean, dry air-tight jar/ container in a cool, dry place. Ideally Bafad Masala should not be stored for more than a month as it loses its potency. 

Ingredients:

•    50.0 gms Kashmiri red chillies
•    10.0 gms dry red chillies
•    1.0 tbsps coriander seeds
•    1/2 tbsps cumin seeds
•    2 cloves
•    1/2" pieces of cinnamon
•    1 tsp peppercorns
•    1/2 tsp black mustard seeds
•    1/2 tsp turmeric powder

Preparation:
•    Heat a heavy-bottomed pan or griddle on medium heat. Put the chillies (both kinds) on it and roast for 2-3 minutes, stirring often. Make sure the kitchen is well-ventilated. Remove from the pan.
•    Now put all the other ingredients on the pan together - except the turmeric powder - and roast for 3-4 minutes, stirring often. The spices will become aromatic when they are done. Remove from heat and mix all ingredients together in a large bowl.
•    Grind them with a mortar and pestel or dry coffee grinder.
•    Store in a clean, dry jar/ air-tight container and in a cool, dry place.
















Paanch Phoran-Bengali Spice Mix




This uniquely Bengali (east Indian) spice mix is used to season many dishes. It is a blend of five (paanch) spices and lends a lovely aroma when added to a dish.

Ingredients:

•    Cumin seeds
•    Fennel seeds
•    Nigella seeds
•    Fenugreek seeds
•    Mustard seeds

Preparation:

•    Mix all the above in equal quantities and store in an airtight container.


























Paav Bhaaji Masala- Western Indian Spice mix




Paav Bhaaji is western Indian in origin. Paav means "a small bun", while Bhaaji means "vegetable"

Ingredients:

•    2 tbsps coriander seeds
•    1 tbsp cumin seeds
•    4 dry red chillies
•    1/2 tbsp turmeric powder
•    1 tbsp dry raw mango powder
•    2 pods cardamom seeds removed
•    6 cloves
•    1"piece of cinnamon
•    2 star anise
•    1 tsp fennel seeds
•    2" piece of dry ginger
•    1 tbsp garam masala powder (see recipe below)
•    1/4 tsp asafetida

Preparation:

•    Heat a flat pan on medium heat. Gently roast the cumin, coriander, fennel seeds, the dry red chillies, cloves and cinnamon till they turn slightly darker and begin to release their aroma. Remove from fire immediately and cool.
•    Grind all the ingredients - including the garam masala powder - together in a dry coffee grinder, till a fine powder is formed. Store in an air-tight container for upto 4 weeks.

















Tandoori Masala




•    10.0 gms cumin seeds
•    3.5 gms coriander seeds
•    2.0 gms cloves
•     1" cinnamon stick
•    2.0 gms ginger powder
•    2.0 gms garlic powder
•    2.0 gms red chilli powder
•    2.0 gms turmeric powder
•    2.0 gms mace powder
•    2.0 gms salt
•    a little orange food coloring

Preparation:

•    Dry roast the cumin, coriander seeds, cloves and cinnamon sticks in a pan on a low flame, till they begin to release their aroma. Remove from fire and allow to cool.
•    Grind all the ingredients together in a coffee grinder to make a smooth powder.
•    Store in an air-tight container for upto 6-8 weeks.





















Sambar Masala




Ingredients:

•    1/2 cup coriander seeds
•    1/4 cup cumin seeds
•    1/4 cup chana daal (large split yellow lentils)
•    1/4 cup urad daal (black gram)
•    1/4 cup fenugreek seeds
•    1/4 cup black peppercorns
•    1/4 cup dry red chilli flakes
•    1/4 cup grated dessicated coconut
•    1/4 cup mustard seeds
•    20 dried curry leaves
•    2 tbsps tumeric powder
•    2 tsps asafetida powder

Preparation:

•    Roast all the ingredients - except the asafetida - on a hot griddle till they begin to release their aroma.
•    Cool on a tray.
•    Add the asafetida and grind into a fine powder. Store in an air-tight container.




















Hara Masala (green spice mix)






This masala is perfect as a base for fish and chicken curries.

Ingredients:

•    2 big bunches of coriander (approximately 250 gms/ 1/4 lbs), roots removed
•    1 bunch of mint leaves (approximately 100 gms/ 0.22 lbs)
•    1 large pod of garlic (10-15 cloves)
•    3" piece of fresh ginger
•    Green chillies to taste
•    1 large onion sliced
•    2 sticks of cinnamon (2" each)
•    1 tbsp poppy seeds
•    6 cloves

Preparation:

•    Grind all the ingredients into a smooth paste. Add water only if required to facilitate grinding.
•    This recipe makes approximately 2 cups of masala.























Vindaloo Masala






This spicy Goan (Goa is on the western Indian coast) masala paste is typically used as the base in a pork curry but tastes just as good with chicken.

Ingredients:

•    2 large onions chopped
•    3 large tomatoes chopped
•    1 tbsp garlic paste
•    1 tbsp ginger paste
•    1 tsp garam masala
•    3 dry red chillies
•    2 tsps coriander powder
•    1 tsp cumin powder
•    6-8 black peppercorns
•    White vinegar

Preparation:

•    Put all the ingredients except vinegar into a food processor.
•    Add the vinegar a little at a time, to grind the ingredients into a thick smooth paste.





















Raechad Masala




This fiery hot masala paste has its home in Goa.

Ingredients:
•    White vinegar
•    15 dry red chillies
•    1 tbsp black peppercorns
•    2 tsps coriander seeds
•    1 tsp cumin seeds
•    12-15 cloves of garlic
•    1/2 tsp turmeric powder
•    1/2 tsp sugar
•    A golf ball-sized lump of tamarind (seeds removed)
•    Salt to taste

Preparation:

•    Put all the ingredients except vinegar into a food processor.
•    Add the vinegar a little at a time, to grind the ingredients into a thick, smooth paste.
•    This paste can be stored in a glass bottle for several days if kept in the refrigerator.























Garam Masala




Ingredients:

•    4 tbsps coriander seeds
•    1 tbsp cumin seeds
•    1 tbsp black peppercorns
•    1 ½ tsps black cumin seeds (shahjeera)
•    1 ½ tsps dry ginger
•    ¾ tsp black cardamom (3-4 large pods approx)
•    ¾ tsp cloves
•    ¾ tsp cinnamon (2 X 1” pieces)
•    ¾ tsp crushed bay leaves

Preparation:

•    Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
•    When the spices are roasted turn off the flame and allow them to cool.
•    Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
•    Grind them all together, to a fine powder in a clean, dry coffee grinder.
•    Store in an air-tight container in a cool, dark place.

















Chaat Masala




Ingredients:

4 teaspoons amchur powder
3 teaspoons roasted cumin seeds, ground
3 teaspoons ground black salt
1/2 teaspoon ground black pepper
1 pinch asafetida powder
1 teaspoon garam masala
1 teaspoon roasted coriander seeds, ground
1/2 teaspoon ground ginger
1/2 teaspoon roasted fennel seeds or anise seed, ground
1/2 teaspoo ajwain
1/4 teaspoon ground dried mint
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

Preparation:

Toast and grind cumin and fennel seeds and combine with remaining ingredients. This mixture can be refrigerated and stored in a jar with a tight fitting lid.