Great Indian cooking is as simple as getting your spices right.
There are perhaps as many Indian spice mixes — or masalas– as there are cooks, but here’s my modest attempt at putting down recipes for some of the most commonly used masalas in Indian kitchens. Sure, you can buy these all ready to go at an Indian grocery store or Whole Foods or on Amazon, but there is nothing quite like the aroma and freshness of a spice mix you’ve put together yourself to give your recipe that added zip. All you need are the whole spices and a hardy coffee grinder or blender, and you can make your own masala in minutes.
Spices have been used in India for centuries, not just because of the amazing flavor they impart to recipes, but also because they are extremely beneficial to health. An Indian cook’s spice box is as valuable — perhaps more — than a medicine cabinet filled with capsules and tablets. Finger bleeding? Press some turmeric on it and it will heal in no time. Even better, it will minimize the scar. Got a cold? Stir a few warming spices like ginger, cinnamon, black pepper, turmeric and cardamom into some milk and you will be singing in no time. In fact, in recent years, study after study has hailed the healing power of spices, and their amazing natural preservative properties:
-Cinnamon is known as a potent warrior against heart disease and diabetes.
-Ginger not only soothes your digestive system, it can aid in memory.
-Nutmeg is an anti-inflammatory that can fight cancer.
-Chili powder– that vibrant red spice that adds the famous heat to Indian cooking — revs up your metabolism and can lower blood pressure.
-Turmeric, the spice to beat all spices, is an anti-inflammatory, fights cancer, reduces arthritis symptoms, improves the body’s anti-oxidant capacity, can help with Alzheimer’s and depression, and can fight heart disease., among other things.
So what’s stopping you? Go on, add some of the goodness of spices to your kitchen and your cooking. All of the recipes below are individually printable (look for the tiny “print” button under the photo in each recipe), and most make enough masala for several servings. Store any extras in air-tight jars in a dark, cool place.
Over the years, I’ve expanded this list to also include recipes from regions and countries around the world that use their own spice mixes. So you’ll also find here recipes for Thai curry pastes — green, yellow, and red — Harissa and Ras el Hanout from Morocco, Berbere from Ethiopia, and so on.
This is a living list, meaning I will update it when I have a new spice mix that’s good enough to share. And finally, if you have requests for masala recipes, all you have to do is ask!
Garam Masala
My special recipe for the most common spice mix used in Indian cuisine, garam masala
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 servings
Calories: 12kcal
Ingredients
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp black pepper
- 2 dried bay leaves
- 2 red chilies
- 1 tsp methi or fenugreek seeds
- 4 cloves
- 4 cardamom pods
- 1- inch stick of cinnamon.
Instructions
- Roast all the ingredients lightly in a dry skillet, about 4-5 minutes. The spices will be very aromatic and a couple of shades darker when they're ready.
- Grind together in a coffee grinder and use immediately or store in an airtight container.
Nutrition
Calories: 12kcal
Biryani Masala Spice Mix
A homemade biryani masala spice mix takes minutes to make, and rewards you with amazing flavor.
Prep Time10 mins
Total Time10 mins
Servings: 3 uses (approx)
Calories: 91kcal
Ingredients
- 1/4 cup coriander seeds
- 2 tbsp cumin seeds
- 1 tsp shah jeera (black cumin seeds)
- 2 dry bay leaves
- 1 tsp dagad phool (also called stone flower)
- 2 inch cinnamon stick
- 10 cloves
- 1 tsp mace
- 1 tbsp peppercorns
- 7 pods green cardamom
- 2 pods black cardamom
- 2 tsp kasoori methi (dry fenugreek leaves)
- 2 tbsp fried onion (use the kind you get from the store, like French's, or at the Indian store. Onions fried at home would contain too much oil which could go rancid over time)
- 1 tsp turmeric
- 2 tsp cayenne
- 1 tsp dry pomegranate seeds (anardana)
- 4 dry plums (chopped into smaller pieces)
Instructions
- Place all the ingredients except the plums in a spice grinder or a blender. Process into an even but coarse powder.
- Mix in the plums and store in an airtight jar, in the refrigerator or in a cool, dark place in your pantry or kitchen.
Nutrition
Serving: 2heaping tbsp (approx) | Calories: 91kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Sodium: 33mg | Potassium: 310mg | Fiber: 7g | Vitamin A: 12.2% | Vitamin C: 5.1% | Calcium: 13.9% | Iron: 31.9%
Biryani Masala Paste
This Biryani Masala Paste is a great, aromatic spice mix to use in biryani and other rice dishes.
Prep Time5 mins
Cook Time20 mins
Servings: 4 servings
Calories: 15kcal
Ingredients
- 1 small onion , very thinly sliced, then fried in a fairly hot griddle for about 10-15 minutes, stirring often, until the onion turns brown and crispy. You don’t want to leave the onion unattended too long because onions contain sugar and will burn.
- 10 prunes (dry plums)
- 4 bay leaves
- 4 1- inch cinnamon sticks
- 10 black cardamom
- 10 green cardamom
- 10 black peppercorns
- 1 tsp aamchoor
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
Instructions
- Place all the ingredients in a blender, add just enough water to make the blades turn, and let it all roll away into a smooth paste. You will need about half of this paste for the biryani recipe and can store the rest of it in an airtight container in the freezer…for a long, long time.
Nutrition
Calories: 15kcal
Chana Masala spice mix
A spice mix for popular restaurant recipes like Chana Masala and Rajma.
Prep Time10 mins
Servings: 6 servings
Calories: 10kcal
Ingredients
- 6 tbsp coriander seeds
- 3 tsp cumin seeds
- 3 tsp black peppercorns
- 3 dried bay leaves
- 3 cloves
- 6 green cardamom pods
- 1 ½- inch piece of cinnamon
Instructions
- Place all the ingredients in a spice grinder and process until you have a powder.
Nutrition
Serving: 1.5tbsp | Calories: 10kcal
Sambar Powder
A mix of lentils and spices used to make the south Indian dal, Sambar, or Kuzhambu.
Prep Time10 mins
Servings: 6 servings
Calories: 10kcal
Ingredients
- 1 cup coriander seeds
- 1/3 cup black peppercorns
- 1/3 cup tuvar dal
- 1/3 cup chana dal (Bengal gram dal)
- 1 heaping tbsp fenugreek (methi) seeds
- 1 heaping tbsp mustard seeds
- 8-10 dry red chillies
- 2 tbsp turmeric powder
Instructions
- Roast all ingredients, one at a time, on the skillet. You want them to be aromatic and two or three shades darker than they were, but don't let them burn or darken too much. Since the turmeric is already powdered, toast it very lightly, for only about a minute-- if you toast it last, you can even do this in the already-hot skillet with the heat turned off.
- Put all the toasted spices including turmeric into a spice grinder or blender and process to a very fine powder.
Notes
Spices for the sambar and rasam powders are typically sun-dried for a couple of days, then ground into a fine powder. I skillet-roast the spices for expediency and it works fine.
Nutrition
Calories: 10kcal
Rasam Powder
A spice mix used to make the aromatic south Indian dal or soup, Rasam.
Prep Time10 mins
Servings: 6 servings
Calories: 12kcal
Ingredients
- 1 cup coriander seeds
- 1/3 cup tuvar dal
- 1/3 cup black peppercorns
- 3 tbsp chana dal (Bengal gram dal)
- 2 tbsp cumin seeds
- 8-10 dry red chillies
- 2 tbsp turmeric powder
Instructions
- Toast the spices lightly on a dry skillet one by one until they turn aromatic and are two or three shades darker. Don't burn them and stir them constantly. Toast the turmeric lightly and add to a spice grinder or blender along with the other spices.
- Process everything into a slightly coarse powder.
Nutrition
Serving: 1tbsp | Calories: 12kcal
Kolhapuri Masala
A spice mix made with lavangi chilies from Kolhapur, in India.
Prep Time10 mins
Servings: 6 servings
Calories: 130kcal
Ingredients
- 8 dry red chillies, use Kolhapuri lavangi chilies if you can find them, or replace with any other hot red chili
- 1 cup coriander seeds
- 2 tbsp cumin seeds
- 8 cloves garlic
- 1 large onion
- 12 cloves
- 12 green cardamom pods
- 1 tbsp black peppercorns
- 1 tsp mace
- 1/4 cup sesame seeds
- 1 2- inch piece of cinnamon
- 4 large bay leaves
- 2 tbsp poppy seeds
- 1 tbsp fennel seeds
- 1 tbsp turmeric
Instructions
- Roast all the ingredients one at a time (except the turmeric), until they are a couple of shades darker and aromatic. Roast the garlic and the onion until dark spots appear, but don't let them burn.
- Remove everything to a dish to cool, and then place in a blender. Blend into a coarse powder. I sometimes add some coconut milk, blend the masala into a paste and then freeze it.
Nutrition
Calories: 130kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 383mg | Fiber: 9g | Sugar: 1g | Vitamin A: 0.7% | Vitamin C: 6.7% | Calcium: 26% | Iron: 34.3%
Goda Masala
Goda masala, which translates to "sweet masala" is a milder version of garam masala used in the kitchens of Maharashtra. It includes coconut, which tamps down the spice a little.
Servings: 3 servings
Calories: 44kcal
Ingredients
- 1 tbsp coriander seeds
- 1 tsp sesame seeds
- 4 cloves
- 4 cardamom pods
- 2 1-inch sticks cinnamon
- 2 dry bay leaves
- 10 peppercorns
- 1/4 cup coconut (shredded)
Instructions
- Roast the masala ingredients in a dry skillet until lightly brown and fragrant. Fry the coconut last and keep a close eye on it because it can burn in an instant. Cool, powder in a spice grinder, and reserve.
Nutrition
Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 75mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1.1% | Calcium: 3.5% | Iron: 5%
Panch Phoron (Bengali Five Spice Mix)
Perhaps the simplest of the spice mixes, because there's no grinding involved. Also easy to remember-- you need the five spices in the same proportions. The five spices of Panch Phoran create incredible culinary alchemy when used together, complimenting and mingling with each other perfectly to enhance the main dish.
Prep Time5 mins
Servings: 5 tablespoons
Calories: 22kcal
Ingredients
- 1 tbsp fenugreek seeds
- 1 tbsp fennel seeds
- 1 tbsp nigella seeds
- 1 tbsp cumin seeds
- 1 tbsp black mustard seeds
Instructions
- Mix all ingredients together and store in an airtight jar.
Nutrition
Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.3% | Vitamin C: 0.3% | Calcium: 3.2% | Iron: 10.4%
Rajasthani Garam Masala
A spice mix unique to the Indian state of Rajasthan
Prep Time5 mins
Cook Time5 mins
Servings: 2 servings
Calories: 32kcal
Ingredients
- 1 tbsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp ajwain seeds (carom seeds)
- 1 black cardamom pod
Instructions
- Roast the spices on a dry skillet over medium heat, about five minutes or until the spices turn a few shades darker and fragrant.
- Grind to a powder in a spice grinder and store in an air-tight container.
Nutrition
Calories: 32kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 54mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.8% | Calcium: 4.6% | Iron: 13.7%
Dhansak Masala
This powdered spice mix is used to make dhansak, an aromatic dal dish that hails from India's Parsi community.
Prep Time10 mins
Servings: 4 servings
Calories: 17kcal
Ingredients
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 red chillies
- 2 black cardamom pods
- 1 tsp black peppercorns
- 1 1- inch stick of cinnamon
- 4 cloves
- 1/2 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1/4 tsp turmeric
Instructions
- In a dry skillet, over medium heat, roast all the ingredients except the turmeric. When the spices start to exude an aroma, in about 5-7 minutes, and the coriander seeds are a couple of shades darker, turn off the heat.
- Add the spices to a coffee grinder with the turmeric. Process into a fine powder.
Nutrition
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.6% | Calcium: 2.2% | Iron: 5.9%
Caribbean Spice Mix
This spice mix is perfect to sprinkle into curries and vegetable sides for a striking, Caribbean flavor.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 servings
Calories: 62kcal
Ingredients
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tsp black peppercorns
- 5 cloves
- 1 tsp turmeric
- 1 tsp fennel seeds
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
Instructions
- Heat a dry skillet on medium heat. Toast the spices together until a couple of shades darker. Powder in a coffee grinder.
Nutrition
Calories: 62kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 203mg | Fiber: 5g | Sugar: 1g | Vitamin A: 0.8% | Vitamin C: 1.3% | Calcium: 10% | Iron: 26%
Trinidadian Spice Mix
A spicy mix for curries, stews and rubs.
Prep Time5 mins
Servings: 2 servings
Calories: 27kcal
Ingredients
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 10-15 black peppercorns
- 1/2 tsp fennel seeds
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds (methi seeds)
Instructions
Roast all the spices together in a small, dry skillet until they turn a couple of shades darker. Be vigilant and stay with them-- you don't want them to burn.
- Grind into a fine powder in a coffee grinder or spice grinder. Store any unused spice mix in an airtight jar in a dark place.
Nutrition
Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 82mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1.3% | Calcium: 5.1% | Iron: 10.6%
Vegan Thai Green Curry Paste
An aromatic curry paste to make delicious Thai dishes in a hurry
Prep Time10 mins
Cook Time5 mins
Servings: 3 uses (approx)
Calories: 429kcal
Equipment
- Small skillet, blender or food processor
Ingredients
- 1/4 cup coriander seeds
- 2 tsp cumin seeds
- 2 tsp black peppercorns
- 2 tsp fennel seeds
- 1-inch piece ginger (sliced)
- 3/4 cup cilantro (roughly chopped)
- 12 green chili peppers (like serrano. Jalapeno is fine too)
- 3 stalks lemon grass (chop and use lower bulbous part only -- discard the woody tops)
- 4 large shallots (sliced)
- 10 cloves garlic (chopped)
- 1 lime (zest and juice)
- 2 tbsp tamari (or soy sauce)
- 2 tsp nutmeg
- 1/2 cup vegetable oil
Instructions
- In a small skillet, roast the cumin, coriander, fennel and peppercorns until lightly fragrant, about five minutes.
- Place the dry spices in a blender or food processor along with the remaining ingredients. Process into a smooth paste.
- Store the paste or any unused portion in an airtight jar in the freezer.
Nutrition
Serving: 1use (to serve approx 6-8 people) | Calories: 429kcal | Carbohydrates: 24g | Protein: 5g | Fat: 39g | Potassium: 500mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5.8% | Vitamin C: 20.4% | Calcium: 13.7% | Iron: 26.9%
Vegan Thai Red Curry Paste
A vegan Thai red curry paste without fish sauce, but just as tasty.
Prep Time10 mins
Servings: 3 uses
Calories: 213kcal
Ingredients
- 1/2 onion (diced)
- 3 red chili peppers
- 1-inch piece galangal , sliced thinly (use ginger as a substitute)
- 1 stalk lemongrass (trim the top and the hard outer leaves and slice finely)
- 1 tbsp lime juice
- Zest of 1 lime
- 1 tbsp Sriracha sauce
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground black pepper
- 2 tbsp tamari (or soy sauce)
- 1 tsp sugar
- 1/4 cup vegetable oil
Instructions
- Put all the ingredients in the grinder but add just enough oil to keep the blades moving. Add the rest of the oil if needed, to make a fairly smooth paste.
Nutrition
Calories: 213kcal | Carbohydrates: 11g | Protein: 2g | Fat: 19g | Saturated Fat: 15g | Sodium: 788mg | Potassium: 121mg | Fiber: 1g | Sugar: 3g | Vitamin C: 7.8% | Calcium: 2.2% | Iron: 8.2%
Vegan Thai Yellow Curry Paste
A vegan Thai yellow curry paste without fish sauce
Prep Time10 mins
Servings: 4 servings
Calories: 139kcal
Ingredients
- 2 Thai bird's eye chilies (or other hot red chili peppers)
- 2 stalks lemongrass (use juice of 2 limes and their zest as a substitute)
- 1 tbsp turmeric powder
- 2 shallots
- 1-inch piece galangal (use ginger if you can't find this)
- 1 small plum tomato
- 6 cloves garlic
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1-inch piece cinnamon
- 2 tbsp tamari (or soy sauce)
- 2 tbsp brown sugar
- 1/2 cup coconut milk
Instructions
- Place all ingredients and ½ cup of the coconut milk in a blender bowl. Blitz into a smooth paste, adding more coconut milk if needed to keep the blades moving.Store in an airtight container in the freezer.
Nutrition
Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 514mg | Potassium: 300mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2.6% | Vitamin C: 6.7% | Calcium: 5.3% | Iron: 18.4%
Harissa Paste
A recipe for vegan Harissa paste from Morocco
Prep Time10 mins
Servings: 4 uses
Calories: 201kcal
Ingredients
- 15 red chilies (soaked for about 2 hours and then drained)
- 8 cloves garlic (minced)
- 1/4 cup extra virgin olive oil
- Salt to taste
- 1 tsp 1 tsp cumin seeds
- 1 tbsp coriander seeds
Instructions
- Roast the cumin and coriander seeds lightly in a skillet.
- Add the cumin and coriander along with other ingredients to a food processor. Process into a fairly smooth paste. You can freeze the remaining paste in an air-tight jar.
Nutrition
Calories: 201kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 593mg | Fiber: 3g | Sugar: 9g | Vitamin A: 32.1% | Vitamin C: 296.5% | Calcium: 4.8% | Iron: 13.7%
Berbere
Berbere is a vibrantly red Ethiopian spice mix used to make recipes like Doro Wat.
Prep Time10 mins
Servings: 2 uses
Calories: 13kcal
Ingredients
- ¼ cup dry red chili peppers
- 1 tbsp paprika
- 1- inch stick cinnamon
- 1 tsp ground ginger powder
- ½ tsp coriander seeds
- 3 cloves
- 2 allspice berries
- 1 tsp grated nutmeg
Instructions
- Process to a fine powder in a blender and store in an air-tight jar.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 78mg | Fiber: 2g | Sugar: 1g | Vitamin A: 33.5% | Calcium: 0.8% | Iron: 4%
Balti Sauce
Balti Sauce is a spice paste used in Britain, that originated in the country's Pakistani community. It works great as a base for "meaty" vegetables and curries.
Prep Time10 mins
Servings: 3 uses
Calories: 80kcal
Ingredients
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- ¼ tsp fenugreek seeds
- 4 green cardamom pods
- 4 cloves
- 2 small bay leaves
- 3 dry red chilies
- ½ tsp turmeric
- 3 tsp curry powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp onion powder
- 1 medium tomato , diced
- 2 tbsp vinegar
- 1 tbsp vegetable oil
Instructions
- Heat a skillet. Dry-roast the bay leaves, coriander, cumin, fennel, mustard, cardamom, cloves, bay leaves and chilies until they are slightly darker and fragrant, about three to four minutes.
- Turn off the heat, remove the ingredients to a blender, and to the hot skillet add the turmeric, curry powder, onion powder, garlic powder and ginger powder. Stir a bit to roast in the hot skillet without turning on the heat. Add to the blender.
- Add the vinegar, tomato and oil to the blender. Blend into a very smooth paste.
Nutrition
Calories: 80kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 7mg | Potassium: 107mg | Fiber: 3g | Sugar: 1g | Vitamin A: 0.4% | Vitamin C: 1.1% | Calcium: 4.6% | Iron: 12.5%
Kadai Masala
A Kadai Masala recipe for dishes like Kadai Tofu Paneer.
Prep Time10 mins
Servings: 1 use
Calories: 79kcal
Ingredients
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp black peppercorns
- 3 cloves
- 3 green cardamom pods
- 1-inch stick cinnamon , broken into small pieces
- 2 tbsp kasoori methi
- 3 dry red chili peppers
Instructions
- In a pan, roast all of the dry-roast ingredients until fragrant and the coriander is a couple of shades deeper. Set aside to cool for a few minutes, then grind into a fine powder in a coffee or spice grinder.
Nutrition
Calories: 79kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 231mg | Fiber: 9g | Sugar: 1g | Vitamin C: 4.1% | Calcium: 17.3% | Iron: 26.3%
Tikka Masala Curry Paste
A spicy, saucy Tikka Masala Curry Paste that you can store in the refrigerator or freezer and pull out during busy days to make a tasty meal in under 15 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3 uses
Calories: 156kcal
Ingredients
- 1 medium red onion , chopped
- 8 cloves garlic , crushed and roughly chopped
- 1- inch knob of ginger , peeled and chopped
- 2 tomatoes , chopped
- 2 tbsp tomato paste
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 tbsp kasoori methi (dry fenugreek leaves)
- 2 bay leaves
- 1 tsp sugar
- 6 green cardamom pods
- 8 cloves
- 1-inch stick cinnamon , broken into pieces
- 1 tsp vegetable oil
- 1/4 cup cashews , soaked for 30 minutes
Instructions
- Heat the oil in a nonstick pan. Add the cardamom, cloves, cinnamon and bay leaves. Stir until he cardamom begins to turn lightly golden, about two minutes.
- Add the cumin and coriander seeds and stir-fry for a few more minutes until the coriander starts to darken slightly.
- Add the onions, ginger, garlic, a pinch of salt, and sugar. Stir-fry over medium heat until the onions start to turn brown.
- Add the kasoori methi, tomato paste and tomatoes and mix well. Add 1/4 cup of water, cover, and let the mixture cook about 15 minutes or until the tomatoes are really mushy and most of the water has evaporated.
- Let the mixture cool, then transfer to a blender along with the soaked cashews.
- Blend into a smooth paste, adding a little water, a tablespoon at a time, if necessary to keep the blades moving.
- Scrape into an airtight jar and store in the refrigerator if you plan to use within a week, or in the freezer if you want to keep it for longer. Thaw out before using.
- Next, stay tuned for a curry using this tikka masala curry paste.
Nutrition
Calories: 156kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 97mg | Potassium: 559mg | Fiber: 6g | Sugar: 7g | Vitamin A: 16.9% | Vitamin C: 24.6% | Calcium: 9.9% | Iron: 17.8%
Ras el hanout
A fragrant Moroccan spice mix with all spice, coriander, cumin, paprika, and more. Use it in tagines and stews.
Prep Time5 mins
Servings: 3 uses
Calories: 15kcal
Ingredients
- 1 tsp cumin
- 1/2 tsp coriander seeds
- 1/2 tsp black peppercorns
- 1 tsp ground ginger
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp all spice corns
- 1/2 tsp cloves
Instructions
- Place all the ingredients in a spice grinder and grind into a coarse powder. Preserve in an air-tight jar at room temperature.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12.5% | Vitamin C: 0.6% | Calcium: 1.5% | Iron: 5.7%
Denise says
January 26, 2014 atThis is great!!!…I’ve just ordered me a masala daba which I’m very excited about!!! Garam masala is one I particularly wanted the recipe for so yea!!!! 🙂
Shamila Patricia says
March 12, 2014 ati am not really a cook….trying to get my hands on some traditional home cooked meal for my family…..going vege isn’t a problem but getting to it is a matter
Jully shah says
March 21, 2014 atAwesome collection of masala recepie ….. 🙂 just wanted to know from where did u get your spice masala box …… It’s very unique …… Thank you for contributing such valuable info for everyone.
Vaishali says
March 21, 2014 atHi Jully, it is sold by GitaDini.
Arpitha Shankar says
March 28, 2014 atthis is an awesome post…i loved the biriyani mix especially
Vaishali says
March 29, 2014 atThanks, Arpitha, glad you found it useful 🙂
mike says
April 27, 2014 atMade up a batch of your sambar masala and used it in a spinach and potato Dahl using yellow moong dahl. Beautiful dish which everybody really enjoyed. I also used the garam masala from the recipe on manjulas website which is a really tasty spice mix. Thank you kindly
mike
Vaishali says
April 28, 2014 atHi Mike, so happy you made the sambar masala and thanks for letting me know! Moong with potatoes sounds super delicious — I have to give that a try. I love Manjula’s website, and have to check out her garam masala mix.
Shilpa says
July 19, 2014 atHi Vaishali
These spice blends are awesome. Am thinking of following your recipes and do them at home.I would love to know your recommendations on blenders for both dry and wet grinding. I live in the United States
Thanks a ton
Shilpa
Vaishali says
July 21, 2014 atHi Shilpa, I love my Vitamix because I can grind all of my heavy Indian masalas and even dosa batter in it. The Vitamix is a little pricey, but well worth the investment, in my opinion. Before I got this one, I had a Cuisinart but it died after about four or five years of blending so I wouldn’t really recommend it for the heavy grinding required for Indian dishes.
The Vitamix I bought from Costco came with a dry-grinding jar which is good to make garam masala, sambar powder, etc. Or to dry-grind smaller quantities you can use a coffee grinder– I use a Braun one which I got for about 20 bucks and it’s pretty good.
Hope that helps. 🙂
Shilpa says
July 21, 2014 atThankyou very much Vaishali, Vitamix it is then 🙂
Rashna says
August 23, 2014 atAm looking for a Dhansak masala in paste form. What can I add to the dry ingredients to make it into a paste? Thanks a lot. Lovely page!
Vaishali Honawar says
August 25, 2014 atHi Rashna, you can just add water. Or add the dry masala where the recipe calls for a paste.
Rashna says
August 26, 2014 atThanks Vaishali
Laura Fergusson says
November 8, 2014 atI’m new to the DC area and I am looking for a good spice market to pick up some Indian spices. In particular I need ajwian and urad dal for a Thanksgiving dish. Do you have any reccomendations for me?
Vaishali Honawar says
November 10, 2014 atHi Laura, I go to the Patel Brothers on University Blvd in Langley Park, MD, or Daily Spices on Lee Highway in Fairfax, Va. Both have all the spices you will need.
brugesvegan says
January 6, 2015 atGreat post. very usefull, thanks!
uthra says
January 15, 2015 atvery useful. tried sambar, came out very well
Vaishali Honawar says
April 13, 2015 atUthra, thanks for letting me know!
sage says
February 21, 2015 atjust curious…where do you buy your whole spices? is there a good online merchant you use that has reasonable prices and organic options? thanks!
Vaishali Honawar says
April 13, 2015 atHi Sage, I buy them from my local Indian grocery store, but Amazon is a good source.
Chris says
June 17, 2015 atThank you Arpitha, for this post..it is now my go to for Indian spice mixes…it is much appreciated.
Asmita says
July 26, 2015 atNice post..it’s helps to everyone..can u tell me where can I get this beautiful Spicebox???I want it in my kitchen..pls reply
Vaishali Honawar says
July 26, 2015 atHi Asmita, it is sold by Gitadini.
Anonymous says
August 26, 2015 atBeautiful description of masalas. Just loved it.
Mary says
September 7, 2015 atI saw a recipe that calls for shish kabob masala and I was wondering which of the above might work best or if there was a specific shish kabob masala seasoning recipe I could make at home?
jot says
February 25, 2016 ati want this masala box in my kitchen
Vaishali says
February 26, 2016 atSold by Gitadini– there’s a link in the blog.
kirtiyadav says
February 29, 2016 atI have saved this list and I will start making it so that I don’t buy from outside. Thanks for sharing such a elaborate list.
phils says
May 23, 2016 atHi Vaishali,
Living in South Africa where we have thousands of Indian ladies one would think finding a Ginger and Garlic Masala mix will be easy, no way!
All one can find is a Masala paste, a mixture of garlic, ginger and chillies, I have a lot of other spices and would prefer doing my own
dry mix, it is also easy to find spices if and when I need.
I have ready mixed Gharam Masala, Jeera ( Cumin), Dhania( Coriander), Somph (Fennel), Turmeric, Chili Powder and Nutmeg
I used to get a dry Ginger and Garlic mix from an Indian lady but she moved her business away and my Masala is at a critical level.
Most shops around sell ready mix packets of just Ginger and Garlic, I just need to know what else is mixed in with it and what
quantities.
I will be grateful if you can help
Thanks
phils
Vaishali says
May 26, 2016 atHi Phils, there are so many different Indian spice mixes, and even more mixes created by immigrant Indians in foreign lands. A ginger and garlic masala mix — that includes more than just ginger and garlic — sounds like it might be something unique to South Africa’s large Indian community– I’ve never come across it before. Sorry I am not much help, but I will explore it and meanwhile, perhaps there are other readers who have an idea? If so, feel free to pipe in.
Anonymous says
May 31, 2016 atThanks Vaishli, I do hope someone can come up with a solution
Todd says
September 9, 2016 atRegarding cardamom pods, do you mean grind the whole pods or just the seeds inside?
Vaishali says
September 9, 2016 atThe whole pods– the green ones with the relatively tender skins.
Ambika Devi says
October 11, 2016 atVaishali, aside from an amazingly delicious offering of spices recipes, that is by far the coolest tiffin I have ever seen! Where did you get that?
WonderWoman says
October 17, 2016 atI’ve seen this masala dabba at http://gitadini.com/product/yin-yang-storage-bin-set-brown/
Mary says
January 22, 2017 atHi V!!
What a fantastic collection of spice recipes! This is superb. I grind my own spices, because I like the fresh stuff. These look outstanding. Thank you very much for this. I wanted to order a new grinder, but I have to use the Canadian amazon website. We can order from that one, but it will cost a small fortune. Rats.
I am still waiting for you to open a vegan restaurant here in Toronto….lol xoxo
Radha says
May 18, 2017 atThis is such an incredible resource, Vaishali. I have almost stopped buying spice mixes in the store. So much better to make your own. And the best part is it takes so little time.
Glynis says
March 29, 2018 atThrilled to find these spice recipes while browsing your site. Wonderful to have them all in one place. Thank you.
Malavika says
June 29, 2018 atThanks so much for creating these! They are incredible. My family is from India but I was born in the US so I have little experience cooking indian food except for buying the store mixed “kitchen king” type of spice blends when my husband and I make indian food for dinner. This will be so helpful for us!!!
Herb says
November 13, 2018 atHi Vaishali,
It’s been a while since I’ve written but I went to make bhaji today only to find that I dont have enough of the Bhaji Masala. Do you have a mix you could post or a good substitution?
Thanks!
Vaishali says
November 13, 2018 atHi Herb, I’ll try and get something up soon, but meanwhile you could use garam masala.