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INDIAN SPICES are almost always the secret magic ingredients that imparts most of the flavor to Indian food, and there’s nothing like a homemade fresh masala for curry. There are several recipes for currypowders, but this one is the most widely-used. A mix of several spices lightly roasted and ground into a fine powder, Garam Masala is much like all-spice, except with different flavors , curry powders are different for different curries in India  . These fragrant spices are best made fresh just before cooking, but since most of us do not have the luxury of time, it works in our favor that all curry masalas can be stored for 3-4 months without losing its flavor and aroma! It is indeed very easy to make, and just adding a pinch will go a long way to give a lasting impression to your recipes. Every household has its own recipe, and here I share my dadi ma’s all type of curry masala recipes , hoping that it will win you more accolades as a cook, just as it has done to me!
GARAM MASALA, which literally means “Hot and Spicy” is undoubtedly the heart of most Indian Cuisine, especially north indian and mughlai dishes. And almost every one has a “mom’s or dadi ma’s  garam masala recipe” to share. It is basically just a combination of different spices, and you can modify the basic recipe shown below to suit your taste by adding or omitting spices as required. It is best to add this spice towards the end of cooking your meal; and don’t worry, unlike its name, this spice powder is more aromatic than spicy!

Garam masala :-

Makes about 8 tbsp of Spice Powder
2 tbsp cardamom seeds
2 big long cinnamon stick

2 tsp black cumin (shahjeera)

2 tsp cloves

2 tsp black peppercorns

1/2  nutmeg

2 tsp cumin seeds

1 tsp dried coriander seeds

1 tsp mace powder (javantari)

2 piece star anise

2 long bay leaf


Roast all the above spices lightly on low-flame for about 2 mins. Now powder them in a clean, dry spice grinder until smooth. Store  in an airtight container in a cool, dry place.

This Garam Masala can be added to any gravies or curries, and not just indian! The aromatic spices in this recipe add a subtle flavor to your dish. But remember to use this very sparingly, as it is very powerful in taste. Freshly ground garam masala can be stored for upto 3 months in an air-tight container in a cool, dry and dark place. 

Chana Masala Powder:

“A Panjabi delight” if you love Indian food you can’t resist your food  without Panjabi flavors they are simply awesome ….tasty and spicy I am sure this mixture of spices will bring lot’s of spice in your life too..enjoy this home made chana masala powder   and sprinkle in your exotic chana bhatura ,chana rice or pindi chana recipe  

6 tbsp Coriander seeds,

11/2 tbsp + 1 tsp Cumin seeds,

2 tsp Peppercorns,

4-6 dry Red chillie preferably kashmiri red chilli,

15 Cloves,

4″ Cinnamon stick,(Dalchini)

1 tsp Cardamom seeds,

a small piece of Mace.

Mix the above powder with 2 tsp dry Ginger powder and store in a airtight jar.

Roast all these well without oil, cool, add Paprika, Ginger powder and then powder 

everything in a dry grinder.

(Use only as much as powder you need, store the rest in airtight glass jar in the fridge.

 Double or triple the amount if you want)

masalas are the backbone of any dish. I love experimenting with different spices and coming up with different spice mixtures or masalas. Here is a very easy way of preparing biryani masala at home. This masala can be used for making vegetable, chicken or mutton biryani.

Ingredients:(Makes around 3 tbsp biryani powder)

Cloves – 8 to 10

Green Cardamom – 4

Black Cardamom – 2

Cinnamon – 2 inch stick

Star Anise – 1

Cumin Seeds – 2 tsp

Bay Leaf – 2

Shahi Jeera – 1/2 tsp

Method of Preparation:

1. Roast and add all the ingredients to a spice blender or a grinder and grind to a fine     powder.

2. Store in an airtight container.


For around one kg of chicken or mutton,2 cups of veg biryani use 11/2 tbsp biryani masala.

(Add the biryani masala powder to the marinade and marinate the paneer or meat in it)

chat masala:-

https://blogger.googleusercontent.com/tracker/9064845795699414947-7223932187519911001?l=worldofsujana.blogspot.comCHHHHHAAATTTT” REALLY yumyum you ask an Indian they will tell you how mouthwatering these Indian chats are I am telling you I am a great fan of chat and I can’t resist yummy golgappas and crunchy tikky cholas http://feeds.feedburner.com/~r/blogspot/Sujana/~4/Q_kDnjC3iYI……Everybody likes chat, but they are afraid to eat the market chat because it might not be hygienic. Even if we make chat at home, we still need the chat masala.
Even though this chat masala is easily available in the market, the home made one tastes far better and different. Let’s make the Chat Masala.

Ingredients for Chat Masala Powder
cumin seeds – 100 gm
Asafetida – 3 to 4 pinch
whole coriander -100 gm
Black pepper- 50 gm
Red chili – 10 gm
Citric acid -10 gm
plain salt- 200 gm
Black salt – 200 gm

How to make Chat Masala Powder
Roast the cumin seed and asafetida on a dry pan till they turn light brown.
Grind all the spices along with salt in a grinder. Your chat masala is ready. You can store this chat masala in an airtight container for up to 6 months. You can use this chat masala in chat and also in salads and curries
sambher masala:-
Same as chat south Indian cuisine is also one of the famous mouthwatering delicacy of Indian food mmmmmm….rasam,sambher,dosa, idli,uppam and what not all these things are yummmmmy and you can’t imagine a southindian cuisine without sambher and when you use freshly made masala fragrance is amazingly good….there is nothing secrete about these recipes infect many of you may be already aware of it but sometime we just don’t want extra effort may be because now days life is so busy but you can store all these masalas for long in airtight containers so whenever you get time mix spices and see the difference….
2  cups whole red pepper

1 1/2 cups coriander seeds (dhania)

2 tbsp mustard seeds (sarson)

3 tbsp cumin seeds (jeera)

4 tsp pepper corns (sabut kali mirch)

2 tbsp fenugreek seeds (methi dana)

2 tbsp husked split black gram (dhuli urad dal)

2 tbsp bengal gram (channa dal)

2 tbsp yellow lentils (arhar dal)

2 tbsp rice

2 tbsp asafoetida (heeng)

2 tbsp turmeric powder (haldi)

1/4 cup dried curry leaves (kadi patta)


 Roast all the ingredients, except the turmeric powder, till very slightly


Remove from the heat and cool, and grind to a powder and mix in the turmeric powder. 

Store this masala in an airtight jar.

Simple sambher powder:-


3 Tbsp Coriander seeds
1 Tbsp channa dal
1 Tbsp fenugreek seeds
1 tsp urad dal
1tsp black pepper
2″ cinnamon stick
10 cloves
10-12 red chillies

Tava fry masala:-

Tava fry vege……almost all type of vegetables you can use to stuff and roast with the help of this masala
Mustard seed-2 tbsp
Jeera-1 tbsp
Sauf- 3 tbsp
Coriander powder -1 tbsp
Red chili powder-1/2 tsp
Dry mango powder-1/2 tsp
Roast and grind all of them into  powder
This masala you can use in any type of tava fry vegetable

korma masala:-
korma’s are all time favorite and ya thanks to my friend because of her i sarch all my recipes to surch for this spacial recipe of my dadi ma ….and you know you can store this also in airtight container and use it whenever required …….

1 tsp saunf/fennel seed
2 tsp coriander seeds
1 green cardamom
1 clove
1 cinnamon stick
1 bay leaf
10 cashew nuts
2 tsp poppy seeds
roast all of them on low flame and grind in grinder you can store it also
but keep it in fridge …….i hope this will help:)

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