07/09/2026
1. Homemade Garam Masala
Ingredients:
Coriander seeds – 2 tbsp
Cumin seeds – 2 tbsp
Black pepper – 1 tbsp
Green cardamom – 8
Black cardamom – 2
Cloves – 8
Cinnamon – 2 inch
Bay leaves – 2
Nutmeg – 1 small piece
Mace – 1
Fennel seeds – 1 tbsp
Star anise – 1 (optional)
Method: Dry roast all whole spices on low heat until aromatic. Cool completely, grind into a fine powder, and store airtight.
2. Kitchen King Masala
Ingredients:
Coriander seeds – 3 tbsp
Cumin seeds – 2 tbsp
Fennel seeds – 1 tbsp
Dry red chillies – 6
Turmeric – 1 tbsp
Black pepper – 1 tbsp
Cinnamon – 1 inch
Cloves – 6
Green cardamom – 6
Dry mango powder – 1 tbsp
Nutmeg – 1 small piece
Star anise – 1 (optional)
Method: Dry roast the whole spices, cool, then grind finely. Mix in turmeric and dry mango powder. Store in an airtight jar.
3. Chaat Masala
Ingredients:
Roasted cumin seeds – 2 tbsp
Coriander seeds – 2 tbsp
Dry mango powder – 3 tbsp
Black salt – 2 tbsp
Roasted carom seeds – 1 tsp
Black pepper – 1 tsp
Rock salt – 1 tsp
Red chilli powder – 1 tsp
Dried mint leaves – 1 tbsp
Asafoetida – 1/4 tsp
Method: Grind roasted cumin, coriander and carom seeds. Mix with all remaining ingredients and store airtight.
4. Homemade Biryani Masala
Ingredients:
Coriander seeds – 3 tbsp
Cumin seeds – 2 tbsp
Shah jeera – 1 tsp
Black pepper – 1 tbsp
Green cardamom – 8
Black cardamom – 3
Cloves – 8
Cinnamon – 2 inch
Bay leaves – 3
Mace – 1
Star anise – 2
Nutmeg – 1 small piece
Fennel seeds – 1 tbsp
Method: Dry roast all whole spices on low heat until fragrant. Cool completely, grind to a fine powder, and store airtight.
5. Tandoori Masala
Ingredients:
Kashmiri red chilli powder – 3 tbsp
Coriander powder – 2 tbsp
Cumin powder – 1 tbsp
Garam masala – 1 tbsp
Dry mango powder – 1 tbsp
Ginger powder – 1 tsp
Garlic powder – 1 tsp
Black pepper – 1 tsp
Turmeric – 1 tsp
Salt – 1 tbsp
Kasuri methi – 1 tbsp
Citric acid/lemon powder – 1 tsp (optional)
Method: Mix all ingredients thoroughly. Sieve for an even texture and store in an airtight container.
6. Pav Bhaji Masala
Ingredients:
Coriander seeds – 3 tbsp
Cumin seeds – 2 tbsp
Fennel seeds – 1 tbsp
Dry red chillies – 8
Black pepper – 1 tbsp
Cinnamon – 1 inch
Cloves – 6
Bay leaves – 2
Turmeric – 1 tsp
Dry mango powder – 1 tbsp
Kasuri methi – 1 tbsp
Ginger powder – 1 tsp
Nutmeg – 1 small piece
Method: Dry roast all whole spices until aromatic. Cool completely and grind finely. Mix in the remaining powdered ingredients and store airtight.
Tip: Keep all homemade masalas in a clean, dry, airtight jar away from moisture and direct sunlight for the best flavor.
