This is one of the many curry powders used in SriLanka. This curry has a strong cumin flavor. The heat can be adjusted by controlling chillies. Coconut milk adds a light creamy texture. This curry powder can be added to dals and vegetables, but best used for a cashew nut curry.
Heat oil in a pan, saute onion slices, green chilies and curry leaves. Add Srilankan curry powder and salt. This curry is best for Cashews (250 gms soaked overnight ) and can also be used for dal, fish, poultry, meat, cashew or vegetable curries. Add kokum if tanginess is needed.
A spice mix with Indian, Chinese and Malay influences. The spice mix suits vegetarian curries as well as seafood. It can also be sprinkled over noodles. Like any Asian fusion curry, one can add coconut, coconut milk, lemongrass, thai red chili to customize the curry.
Heat oil in a pan, sauté onions and a little ginger and garlic, add chopped tomatoes, salt and green chilli or red chilli powder. This gravy suits seafood, vegetables or chicken. Tofu can also be added.
This sabji masala is based on the Panch Phoran , a popular eastern spice mix, used extensively from Nepal to Bangladesh. The mix has 5 seeds, Nigella, cumin, mustard, fennel and fenugreek. Usually used without grinding. This is ground version to be used in dals, curries, dry sabji etc.
Heat oil, mustard oil is recommended, add onions, turmeric, hing, ginger garlic paste and saute. Add tomatoes/tomato puree or tamarind pulp for tanginess and sugar to balance it.
Gassi is a Manglorean masala, mainly used in non veg curries. This masala can be used for vegetable curry and dry vegetables. A lot of coconut and tamarind paste is used.
Heat oil in a pan. Saute onions till light brown, add curry leaves, tomatoes and Gassi masala, Cook a little and then add grated coconut or coconut milk and tamarind paste. Add vegetables, seafood or chicken, enough water and cover and cook.
Sambhar is a lentil based curry, popular in South India. There are many variations to sambhar powders and this is a home made one. Sambhar is usually accompanies Idli, Dosa, Wada etc and can also be eaten with rice.
Heat oil in a pan, saute sliced onions and cCurry leaves. Add Chilli powder, Drumsticks and sambar masala, tamarind paste and sugar. Add vegetables & salt. Cook till vegetables are tender and curry has thickened a little.
This is a simple Assamese masala typically used in a curry called Kukurar Jhol. The curry can be made with or without tomatoes. If using meat, marinate it for few hours. This curry is eaten with rice.
Heat oil and saute onions. Add ginger garlic paste. Add masala and cook a little. This curry mainly has potatoes. Stir fry potatoes in the masala. Add other vegetables or meat. Add water salt and cover and cook. After cooking add ghee and stir once.
This is a home made masala for Kashmiri dum aloo. This is a recipe without onion and garlic. Kashmiri masalas use kashmiri chilies and dried ginger.
Heat oil in a pan. Add par boiled poatatoes and fry till light golden brown. Add masala powder and saute. Add curd and salt , stir once and cook for some time. Serve with rice or roti.
Many regions in India have their popular mix of mixes, usually called garam masala. The kashmiri masala is nice fragrant. Cardamom, Cinnamon, Cloves, Cumin, Caraway, Bayleaf, Pepper, Nutmeg
Heat oil in a pan, saute onions till onion are pink. Add turmeric, ginger and garlic. Add the kashmiri masala, vegetables or meat, ground almonds or paste, red chili powder. Add curd, cover and cook.
Gughni is a popular spice for lentils in West Bengal, Bihar and Orissa. Mainly used for dried peas. Luchi (puri) and Gughni is a popular breakfast in the eastern region.
Heat oil in a pan. Saute chopped oinions with ginger garlic paste. Add dry coconut and saute till crisp brown. Add tomatoes and cook. Add masala, lentils, tamarind juice and salt. Cover and cook well. *Mustard oil recommended
A simple masala mix for the popular Parsi curry. Dhansak is a mixture of lentils, vegetables and meat (optional). Dhansak is served with rice.
Heat oil in a pan. Saute onions till light brown. Add tomatoes and cook. Then add Dhansak masala, salt, tamarind and the boiled mashed vegetables. Add required amount of water and cook for some time.
Malvani masala comes from the Malvan region of Maharshtra. This coastal area uses a lot of coconut, coconut milk and kokum in their curies. Malvani masala is a staple masala for most seafood dishes, but is used well in vegetarian dishes.
Heat oil in a pan, add onions, saute till light brown. Then add coconut paste and cook till oil releases. Add vegetables or seafood, add water, salt and stir well. Cook till vegetables or seafood is done.
Rasam is a south Indian soup/curry of watery consistency. A typical tangu concoction of spices and tamarind and tomatoes. Rasam can be served as a soup or with rice.
Heat oil in a pan. Fry some curry leaves, chopped tomatoes. Add Rasam powder, tamarind paste, water and salt. Stir and cook for some time.
Khandesh is a region is Maharashtra comprising of Dhule, Jalgaon and Nandurbar. Garam masalas used in Maharshtra are called Kala (black) or Goda (sweet) masala. This is a strong masala can be used in most curies including the popular Shev bhaji.
Heat oil in a pan, splutter mustard seds, then add chopped onion and ginger garlic paste and turmeric. Add vegetables/Shev or ,meat and the khandeshi kala masala. Add required water, salt and cool.
Kolhapur is a region in southern Maharashtra known for hot and spicy foods. This masala can be used for vegatable curries and meat curries. Cumin seeds, dry coconut, sesame seeds, , black peppercorns, cinnamon stick, poppy seeds, fenugreek seeds, fennel seeds
Heat oil in a pan. Add garlic and onions and saute till golden brown. Add tomatoes and cook. Add the vegetables or meat and stir fry. Add water, salt and cover and cook. Red chili can be added as per taste.
The most popular Mumbai street food. It is a thick curry of mix vegetables with a special spice mix usually served with Paav.
Heat oil in a pan. Saute garlic and onions till light brown. Add omatoes and cook. Add chili powder and stir in the mashed precooked vegetable. Add required amount of water for a thick consistency. Add salt and cook. Top with butter and serve.
A mughlai dish with meats or vegetables marinated in curd and cooked in a flavorful sauce. For quick cooking the curd can be replaced with coconut and cashew paste.
Heat oil in a pan. Saute onions till pink, add ginger garlic paste, tomatoes, turmeric and cook till it releases oil. Add Korma masala, chopped vegetables or marinated meat and stir well. Add curd or coconut cashew paste, water, salt, red chili powder and cook well.
A very popular Asian spice mix from Malaysia and Indonesia, the region where 7 seas merge. The spice mix can be used for a variety of curries or dry dishes of vegetables and meats. This is a base spice mix and allows addition of many ingredients to customize a dish.
Heat oil in a pan and saute onions, ginger and garlic till light brown. Add turmeric, seven seas curry powder, fresh chilies green or red. Add the vegetables and meats and cook till done. Lemongrass, Galangal, coconut milk can also be added.
The Moroccan spice mix is based on the popular North African Baharat spice . It can be used to vegetables and meats and suits quick cooking as well as slow cooking.
Heat oil in a pan. Saute onions, ginger and garlic. Add chopped tomato and cook. Add spice mix and vegetables or meat. Add water, salt, chili powder and cook. You can use exotic veggies like zucchini, carrots, eggplant, baby corn, red pepper, yellow pepper, broccoli, potatoes etc or chicken/meat.
Chole need no introduction. This is a very popular spice mix and makes a flavouful chole gravy. Serve the chole with Bhatura, Kulche or Puri.
Heat oil in a pan, saute onions and ginger garlic paste till light brown. Cook tomatoes, turmeric and add red chili powder. Add the chole masala and cooked chickpeas (chole). Add water, salt and stir well. Cook till chickpeas are tender and gravy is thick.
A unique masala, specially crafted to make cooking easy. Just add to any vegetable to make it tasty. This simple but interesting mix of spices can also be used to season fillings eg. Samosa
This masala is simply added to any vegetable mix. Add following only if it suits the vegetables,onions, tomato, ginger and garlic. This masala is best used for tawa sabji.
Garam masala is the most common masala is the country and yet it has many many variations. This is a home made north Indian masala different from commercial orange brown colored masala yet can be used in so many types of dishes.
Heat oil in a pan, add chopped or pureed onions. Optional add Ginger Garlic paste, Add finely chopped tomatoes and Garam masala to any dal, vegetables or curry. Coconut paste, Cashew or poppy paste can also be added to make the curry richer.
Chettinad cuisine comes from Tamil Nadu and is known for spicy curries. Pepper being a major ingredient in most spices. The spicy curries are eaten with rice or rice based accompaniments like dosa etc.
Grind chettinad masala with onions, ginger , garlic and grated coconut. Add a little water to make a fine paste. Add curry leaves, green chili, turmeric to hot oil, followed by masala paste. Add vegetables, mushrooms or chicken and salt and cook. Add lemon juice and chopped coriander before serving.
Egg curry is popular in India and is usually eaten with paav. The spicy curry can also be cooked with vegetables, paneer or meats.
Puree Onion, green chili, tomato, ginger garlic and cook in oil. Add turmeric and curry masala. Add whole or cut boiled eggs or Paneer, Soya chunks or vegetables of choice. Add water, salt and red chili powder.
Andhra cuisine has dark masalas with distinct flavours. This is a typical home made Hyderabadi masala that can be used for all types of curries and also to flavour dal.
Heat oil in a pan and saute onions and ginger garlic paste. Add masala mix and vegetables or meat, water salt, chili powder. Cover and cook. Add ghee and stir once.
CKP community is known for their cooking mainly non veg curries. The cuisine has influences from north and south. The curries use lots of spices and coconut. This is a simple CKP masala that can be added to curries and dals.
Heat oil in a pan, saute onion garlic, ginger and hing. Add CKP masala, vegetables or seafood or chicken, stir fry a little. Then add coconut and tamarind or kokum. Add water, salt, red chili powder if reqd. cover and cook.