21 Indian Spices and Pastes: Basic Indian Masala List

1) Aamchoori Masala

Ingredients for preparing 450 gms of Aamchoori Masala:

• Aamchoor 0.15 kg
• Saunf seed 0.05 kg
• Ginger powder 0.05 kg
• Cumin seed 0.05 kg
• Coriander seed 0.1 kg
• Red chilli powder 0.02 kg
• Salt 0.01 kg
• Ajwain 0.02 kg

Method:

• Roast all the ingredients except aamchoor, ginger powder, salt, and red chilli powder.
• Grind to a fine powder.
• Mix rest of the ingredients.

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2) Amritsari Machli Masala

Ingredients for preparing 415 gms of Amritsari Machli Masala:

• Cumin seed 0.1 kg
• Coriander seed 0.1 kg
• Mint powder 0.04 kg
• Carom seeds 0.025 kg
• Hing 0.005 kg
• Aamchoor 0.1 kg
• Ginger powder 0.03 kg
• Yellow chilli powder 0.015 kg

Method:

• Roast cumin, coriander seeds, and carom seeds separately.
• Grind to a fine powder and mix with the rest of the ingredients.

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3) Bafat Masala

Ingredients for preparing 415 gms of Bafat Masala:

• Ajwain 0.1 kg
• Cardamom green 0.05 kg
• Cardamom black 0.05 kg
• Cloves 0.025 kg
• Bay leaves 0.05 kg
• Cumin 0.15 kg
• Coriander 0.3 kg
• Mace 0.025 kg
• Nutmeg 0.02 kg
• Black pepper 0.3 kg
• Ginger powder 0.05 kg
• Kasoori methi 0.05 kg

Method:

• Broil each ingredient separately and grind together to a powder.
• Authentically the ingredients of this spice mix are dried in the sun for around a week and then powdered.

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4) Bhatti Da Masala

Ingredients for preparing 1.17 Kgs of Bhatti Da Masala:

• Ajwain 0.1 kg
• Cardamom green 0.05 kg
• Cardamom black 0.05 kg
• Cloves 0.025 kg
• Bay leaves 0.05 kg
• Cumin 0.15 kg
• Coriander 0.3 kg
• Mace 0.025 kg
• Nutmeg 0.02 kg
• Black pepper 0.3 kg
• Ginger powder 0.05 kg
• Kasoori methi 0.05 kg

Method:

• Roast all the ingredients except ginger powder and kasoori methi.
• Mix all the ingredients and grind to a fine powder.

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5) Garam Masala Awadhi

Ingredients for 2.9 Kgs of Awadi Garam Masala:

• Cardamom, green 0.2 kg
• Cardamom, black 0.5 kg
• Cloves 0.2 kg
• Cinnamon stick 0.2 kg
• Bay leaves 0.2 kg
• Dry ginger 0.2 kg
• Mace 0.3 kg
• Nutmeg 0.2 kg
• Black cumin 0.2 kg
• Cumin seeds 0.5 kg
• Rose petals, dried 0.2 kg

Method:

• Dry all the ingredients well over a low heated tandoor for approx. 4days.
• Grind to a fine powder and vacuum pack in small portions till required

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6) Garam Masala Punjabi

Ingredients for preparing 1 Kgs of Punjabi Garam Masala

• Cumin 0.40 KG
• Coriander 0.17 KG
• Cardamom Green 0.10 KG
• Cardamom Black 0.09 KG
• Cinnamon 0.04 KG
• Cloves 0.05 KG
• Bay Leaves 0.03 KG
• Mace 0.04 KG
• Ginger Powder 0.06 KG
• Nutmeg 0.01 KG
• Black Peppercorns 0.08 KG

Method:

• Dry all the ingredients well over a low heated tandoor for approx. 4days.
• Grind to a fine powder and vacuum pack in small portions till required

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7) Chettinad Masala

Ingredients for preparing 1.6 Kgs of Chettinad Masala:

• Peppercorns 0.15 kg
• Dry red chillies 0.075 kg
• Cinnamon 0.02 kg
• Cardamom green 0.02 kg
• Cardamom black 0.02 kg
• Cloves 0.02 kg
• Marathi moggu 0.02 kg
• Pathar ka Phool 0.01 kg
• Fennel 0.03 kg
• Star anise 0.02 kg
• Coconut grated 0.1 kg
• Coriander 0.1 kg
• Mace 0.02 kg
• Nutmeg 0.4 kg
• Curry leaves 0.5 kg
• Poppy seeds 0.02 kg
• Cumin seeds 0.02 kg
• Fenugreek seeds 0.005 kg
• Coconut oil 0.05 kg

Method:

• Broil all the ingredients.
• Saute the coconut in some oil till golden brown.
• Make a paste or powder of all the above ingredients.
• Do not use water for making the paste, use only oil.

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8) Goan Masala

Ingredients for preparing 1 Kg of Goan Masala:

• Red chillies 0.02 KG
• Garlic 0.01 KG
• Coriander seeds 0.02 KG
• Cinnamon 0.003 KG
• Cloves 0.003 KG
• Green Cardamom 0.003 KG
• Toddy Vinegar 0.005 LITRE
• Sugar 0.005 KG

Method:

• Grind all ingredients (red chillies, garlic, coriander seeds, cinnamon)
• Cloves and cardamom to a fine paste along with toddy vinegar.
• Store and use it as required.

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9) Goda Masala

Ingredients for preparing 1.5 Kgs of Goda Masala:

• Coriander seeds 0.5 kg
• Sesame seeds 0.35 kg
• Dry grated coconut 0.25 kg
• Dried red chillies 0.1 kg
• Cumin seeds 0.05 kg
• Shah jeera 0.025 kg
• Cassia buds 0.025 kg
• Asafoetida 0.025 kg
• Cloves 0.02 kg
• Turmeric 0.02 kg
• Dagad Phool 0.015 kg
• Cinnamon 0.02 kg
• Bay leaves 0.015 kg
• Peppercorn 0.01 kg
• Oil for frying 0.1 kg

Method:

• Fry the ingredients in oil until golden brown in colour.
• Grind to a paste and store it for further usage.

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10) Green Masala

Ingredients for preparing 500 gms of Green Masala:

• Onion 0.08 KG
• Green chillies 0.075 KG
• Ginger 0.06 KG
• Garlic 0.1 KG
• Coriander Leaves 0.1 KG
• Mint 0.06 KG
• Tamarind 0.025 KG

Method:

Grind all the ingredients finely, without adding water. Use as a base for veg. and non-veg. korma. Can also be mixed with butter for sandwiches.

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11) Gunpowder/Idili Masala

Ingredients for preparing 450 gms of Idili Powder:

• Curry leaves 0.01 kg
• Dried red chillies 0.03 kg
• Chana lentils 0.1 kg
• Urad lentils 0.1 kg
• Sesame seeds 0.07 kg
• Black peppercorns 0.01 kg

Method:

Roast all the ingredients and grind into a coarse powder.

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12) Kebab Masala

Ingredients for preparing 450 gms of Kebab Masala:

• Chaat Masala 0.2 KG
• Yellow Chilli Powder 0.05 KG
• Black Salt 0.03 KG
• Garam Masala 0.03 KG
• Salt 0.01 KG
• Kasoori Methi 0.1 KG

Method:

Mix all the ingredients together.

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13) Kohlapuri Masala

Ingredients for preparing 1 KG of Kohlapuri Masala

• Red chilli powder 0.2 kg
• Coriander seeds 0.06 kg
• Sesame seeds 0.05 kg
• Cumin seeds 0.02 kg
• Mace 0.005 kg
• Cinnamon 0.1 kg
• Piece of ginger 0.02 kg
• Cardamom pods 0.002 kg
• Black cardamom 0.001 kg
• Mustard seeds 0.005 kg
• Coriander leaves 0.02 kg
• Cloves 0.01 kg
• Bay leaves 0.005 kg
• Dry coconut 0.125 kg
• Garlic 0.05 kg
• Poppy seeds 0.025 kg
• Peppercorns 0.01 kg
• Asafoetida 0.005 kg
• Turmeric 0.002 kg
• Cassia buds 0.002 kg
• Fenugreek seeds 0.01 kg
• Dagad Phool 0.01 kg
• Refined oil 0.20 litre
• Salt 0.02 kg
• Nutmeg 0.002 kg

Method:

• Roast all the ingredients in the oil over a very slow flame until fragrant.
• Cool and grind to a fine powder.
• Store and use as required.

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14) Malabari Curry Masala

Ingredients for preparing 1.5 KG of Malabari Curry Masala:

• Coriander seeds 1 kg
• Fenugreek seeds 0.075 kg
• Fennel seeds 0.2 kg
• Nutmeg 0.01 kg
• Star anise 0.2 kg
• Cloves 0.02 kg
• Cinnamon 0.05 kg

Method:

Broil all the ingredients individually.

Cool and grind to a fine powder.

Store and use as required.

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15) Pudina Masala

Ingredients for preparing 1 KG of Pudina Masala:

• Dry mint powder 0.5 kg
• Chaat masala 0.2 kg
• Anardana powder 0.2 kg
• Yellow chilli powder 0.05 kg
• Black salt 0.05 kg
• Garam masala 0.02 kg
• Salt 0.01 kg

Method:

• Grind all the ingredients together.
• Store and use as required.

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16) Rasam Masala

Ingredients for preparing 1 KG of Rasam Masala:

• Peppercorns 0.075 kg
• Cumin 0.1 kg
• Dry red chillies 0.025 kg
• Coriander seeds 0.01 kg
• Turmeric 0.05 kg

Method:

• Grind all the ingredients together.
• Store and use as required.

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17) Rechaedo Masala

Ingredients for preparing 250 gms of Rechado Masala:

• Dry red chillies 0.035 kg
• Garlic 0.015 kg
• Peppercorns 0.025 kg
• Coriander seeds 0.05 kg
• Cumin 0.03 kg
• Turmeric 0.005 kg
• Star anise 0.01 kg
• Toddy vinegar 0.08 litre
• Sugar 0.01 kg

Method:

• Grind all the ingredients together.
• Store and use as required.

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18) Sambar Masala

Ingredients for preparing 2 kgs of Sambar Masala:

• Small onion 1 kg
• Dried red chillies 0.25 kg
• Coriander seeds 0.25 kg
• Chana lentils 0.035 kg
• Urad lentils 0.035 kg
• Cumin 0.03 kg
• Fenugreek 0.02 kg
• Peppercorns 0.03 kg
• Asafoetida 0.005 kg
• Dried turmeric 0.01 kg
• Curry leaves 0.02 kg
• Grated coconut 0.5 kg

Method:

• Broil each ingredient separately.
• Grind together into a fine paste and store and use as required.

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19) Ver Masala

Ingredients for preparing 275 gms of Ver Masala:

• Kashmiri Red chilli powder 0.1 KG
• Garlic 0.05 KG
• Onion 0.05 KG
• Fennel seeds 0.025 KG
• Hing 0.005 KG
• Cloves 0.005 KG
• Green cardamom 0.01 KG
• Black cardamom 0.01 KG
• Cinnamon 0.005 KG
• Shahi Jeera 0.005 KG
• Garam masala 0.01 KG

Method:

• Grind all the ingredients to a fine paste.
• Shape these cakes into small cakes and dry them in a moderately hot oven or on top of a tawa.
• Usually, these cakes are dried in the winter sun and stored for further use.

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20) Soola Masala

Ingredients for preparing 170 gms of Soola Masala:

• Coriander seeds 0.03 kg
• Cloves 0.005 kg
• Green cardamom 0.005 kg
• Fennel seeds 0.01 kg
• Garlic 0.03 kg
• Mustard oil 0.05 kg
• Coriander roots 0.02 kg
• Peppercorns 0.02 kg

Method:

• Heat mustard oil until it smokes and removes from the fire until the oil comes down to a temperature of 130 Deg C add cloves, garlic, and other spices except for fennel and saute.
• Add the fennel at the end and remove from fire.
• Cool the mixture and blend into a fine paste.

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21) Xacuti Masala

Ingredients for preparing 275 gms of Xacuti Masala:

• Onion 0.1 KG
• Grated coconut 0.1 KG
• Coriander seeds 0.05 KG
• Cumin 0.025 KG
• Cloves 0.01 KG
• Black cardamom 0.04 KG
• Green cardamom 0.03 KG
• Cinnamon 0.02 KG

Method:

• Slice the onions.
• Broil rest of the spices individually.
• Mix them together and grind it to a paste.
• Store and use as required.

  

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