Stir this homemade all-purpose Maggi masala magic powder into Indian curries, dals and veggies for loads of umami and flavor. It takes just minutes to make at home!
Spice blends used in Indian cooking, both by cooks in India and Indian-born cooks grounded in their native cuisine, go far beyond the ubiquitous garam masala and curry powder. One blend from Nestlé's Maggi brand, which has long enjoyed a strong presence in the Indian food market with its instant ramen noodles and spicy sauces, is Maggi Masala-ae-Magic, known colloquially as Maggi magic masala powder.
This is a powdered masala with a savory, umami-rich flavor that can liven up just about any Indian food you add it to, like this Indian-flavored masala pasta. In my kitchen, it is as indispensable as curry powder and garam masala because its uses are legion. It can be used in combination with other spice blends or on its own and it never fails to work its magic.
You can buy Maggi Masala-ae-Magic, sold in bright yellow and red single-use sachets, either at an Indian grocery store or online. But I enjoy making my own because nothing can beat the peace of mind that comes from knowing exactly what goes into your food. Besides, making most spice mixes literally takes minutes - often no more than 10 minutes - and it's more cost-friendly, so why not?
Table of Contents
Recipe card
Maggi Magic Masala Recipe
Ingredients
- 1 tablespoon coriander seeds (dhania ke beej)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon fenugreek seeds (methi dana)
- 20 black peppercorns (kali mirch)
- 4 green cardamom pods (hari elaichi)
- 6 cloves (laung)
- ¼ nutmeg kernel (use ½ teaspoon ground nutmeg as a substitute. In that case don't roast the nutmeg-- add it with the other powdered ingredients after roasting)
- 2-6 dried red chili peppers (tweak according to your preference for heat)
- 1 tablespoon onion flakes (or onion powder)
- 2 teaspoon garlic powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon sugar
- 1 teaspoon salt (skip the salt if you're on a low-sodium diet)
Instructions
- Place coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, peppercorns, nutmeg, cloves, green cardamom and whole dry red chili peppers in a skillet. Turn heat on to medium-low.
- Roast the ingredients for about five minutes or until they are very aromatic and a few shades darker. Remove to a plate to cool.
- Place the cooled spices in a spice grinder or blender. Blend until powdered. To the spice grinder add onion powder, garlic powder, turmeric, garam masala, sugar and salt. Blend again to mix.
- Store in an airtight container in a kitchen cupboard or in the fridge.
Nutrition Information
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Recipe FAQs
You can use it in recipes like soya pulao, masala pasta, and instant chili garlic ramen noodles.
Yes! There is a different mix of spices in the magic masala powder but you can still use it as a substitute for other popular Indian spice mixes with excellent results. Some recipes to try this spice blend in (instead of garam masala) include aloo gobi, tofu palak paneer, bhindi masala and baingan bharta. You can also substitute it for curry powder in recipes like my vegetable curry and simple beet curry.
The magic masala spice blend includes ingredients like fenugreek seeds, onion and garlic powder and sugar, not typically found in garam masala. These ingredients, along with the other spices, create a unique, well-rounded flavor that works really well in Indian food.
Like all spice blends, this magic masala spice mix should be stored in an airtight jar in a cool cupboard or pantry or in the fridge. Proper storage extends the life of the spice mix and you can easily use it, with no loss of flavor, for up to a year.
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