Sorry MDH uncle, I'm making my own tandoori masala at home

It’s time to spice up your life

Spice news recently made headlines, and not because of a Spice Girls reunion. After scrutiny from US and Hong Kong food regulators alleged high levels of contamination in two widely-used spice brands, we were left questioning our seasoning choices. But amidst this spicy saga, lies an opportunity to master the art of blending your own masala, a feat that would make the most seasoned chef envious, and your mother very proud.

To help you get started, we turned to the best celebrity and home chefs, food writers and bloggers to curate a diverse selection of masala recipes for every flavour profile—from the bold zest of chaat masala, which adds a kick to any summer drink (we’re particularly fond of these coolers), to the aromatic depth of garam masala, the richness of shahi paneer masala, and the fiery intensity of a Chettinad mix.

So, ditch the store-bought dabbas and roll up your sleeves as we explore the art of spice alchemy with these homemade masala recipes.

Easy-to-make homemade masala recipes

Chaat masala by Hebbars Kitchen

Ingredients

• ¼ cup cumin
• 2 tbsp coriander seeds
• 2 inches of dry ginger
• 1 dry red chilli
• 2 tbsp black pepper
• ½ tsp cloves
• ½ nutmeg
• 3 tbsp mint leaves
• ¼ cup dry mango powder (aamchur powder)
• ½ tsp asafoetida (hing)
• 1 tsp salt

Method

1. Add ¼ cup cumin seeds and 2 tbsp coriander seeds in a heavy-bottomed pan. Dry roast on low flame until the spices become fragrant. Transfer to a large plate to cool completely.
2. In the same pan, add 2 inches dry ginger, 1 dry red chilli, 2 tbsp black pepper, ½ tsp cloves and ½ nutmeg. Dry roast on low flame until the spices become fragrant.
3. Transfer to the same plate to cool.
4. Dry roast the mint leaves on low flame until they change colour and turn crisp. Transfer to the same plate and let it cool completely.
5. Once cool, transfer to a blender. Add the dry mango powder, hing and salt.
6. Once blended into a fine powder, your chaat masala is ready.

Garam masala by Chef Ranveer Brar

Ingredients

• 1 cup coriander seeds
• 3 tsp white cumin seeds (jeera)
• 1 tsp black cumin seeds (shahi jeera)
• 2-3 black cardamom (badi elaichi) or 1 medium-sized stone flower (pathar ka phool)
• 2 heaped tbsp black peppercorns
• 2-inch cinnamon stick
• 8-10 green cardamom
• 8 cloves
• 1 star anise
• 2 mace (javitri)
• 2 medium bay leaves
• 3-4 Byadgi red chilli (optional)
• ½ tsp salt

Note: In winter, add ½ large nutmeg; and in summer, add 1½ tsp fennel seeds.

Method

1. In a pan, add coriander seeds and roast them lightly. Remove and keep aside.
2. In the same pan, add cumin seeds and black cumin seeds, roast them lightly, and set them aside to cool.
3. Again, in the same pan, add Byadgi red chilli, black cardamom, black peppercorns, green cardamom, cloves, star anise, mace, bay leaves and salt, and roast them until fragrant.
4. Remove, combine all the spices, and let them cool completely.
5. Add the mixture to a blender jar, grind to a fine powder, and store the masala in an airtight container.

Curry powder by Swasthi’s Recipes

Ingredients

• 2 tbsp coriander seeds
• ½ tsp black pepper
• 3-4 red chillies
• 1 star anise
• 2-inch piece of cinnamon
• 4 cloves
• 5 cardamom
• ½ tbsp cumin seeds
• 1½ tsp fennel seeds
• ½ tsp fenugreek seeds
• ½ tsp mustard seeds
• 1 tbsp black gram (urad dal)
• 10-20 curry leaves
• 1/4 tsp organic turmeric powder
• ½ tsp dried ginger pieces (optional)

Method

1. Heat a pan and add the coriander seeds, black pepper, dried red chillies, star anise, cinnamon, cloves and cardamom pods. Toast them (do not brown) on low to medium flame until the coriander seeds turn crunchy. Add cumin seeds and fennel seeds. Toast until they begin to smell earthy, then transfer to a plate to cool.
2. In the same pan, add the fenugreek seeds and roast on low heat until they turn a deep golden and become fragrant. Be careful; if they are over- or under-toasted, they lend a bitter taste to your curry. Add mustard seeds and keep stirring for a minute. Transfer to a cooling plate.
3. Roast the urad dal on low to medium heat until aromatic, deep golden or light brown. Transfer to the cooling plate.
4. Add curry leaves to the pan and toast them until crisp.
5. Add the organic turmeric and dried ginger (optional) to a blender along with the cooled spice mixture. Grind to fine powder and your curry powder is ready.

Biryani masala by Tarla Dalal

Ingredients

• 5 whole dry Kashmiri red chillies
• 5 bay leaves
• 3 tbsp coriander seeds
• 1 tbsp white cumin seeds
• 1 tbsp black cumin seeds
• 1 tbsp mace (broken into pieces)
• 2 cinnamon sticks
• 1 tsp cloves
• 3 black cardamom
• 2 star anise
• 1 tbsp black peppercorns
• 10 cardamom
• 1 tsp fennel seeds
• ½ tsp turmeric powder
• ½ tbsp nutmeg powder

Method

1. In a broad pan, dry roast all the spices (except turmeric and nutmeg powder) on a medium flame for two minutes.
2. Switch off the flame, add the turmeric and nutmeg powder, and mix well.
3. Cool completely, then blend it in a mixer until smooth. Store the homemade masala in an airtight container.

Fish masala powder by Yummy Tummy Aarthi

Ingredients

For small batches:

• 1 cup coriander
• ½ tbsp cumin seeds
• 2 tsp black pepper
• 15 to 20 dry red chillies
• 1 tsp turmeric powder
• Handful of curry leaves
• A few drops of oil for roasting

For large batches:

• ½ kg coriander seeds
• 50 gm cumin seeds
• 250 gm dry red chilli
• 2 tbsp turmeric powder
• Big bunch of curry leaves
• 1 tsp oil for roasting chillies

Method

1. Roast all the ingredients separately till they are toasted.
2. Set them aside on a plate for cooling.
3. Transfer to a blender, add turmeric powder, and blend into a fine powder.
4. Store it in an airtight container.

Pav bhaji masala by Chef Sanjeev Kapoor

Ingredients

• 1 tbsp fennel seeds
• 2 tbsp cumin seeds
• 2 ½ tbsp coriander seeds
• 6-8 curry leaves
• 1 black cardamom
• 20-25 cloves
• ½ tsp black peppercorns
• 10-12 Kashmiri dried red chillies
• 2 bay leaves
• 6 one-inch cinnamon
• 1 tsp salt
• 1½ tbsp dried mango powder
• ¼ tsp black salt

Method

1. Dry roast all the spices until golden brown and fragrant. Transfer to a plate and cool.
2. Transfer roasted ingredients to a blender, add salt, dried mango powder and black salt, and grind into a fine powder.
3. Store in an airtight container and use as required.

Kitchen King masala by Darshana Patel

Ingredients

• ¼ cup split chickpeas (chana dal)
• Few bay leaves
• 3-4 Byadgi dried red chillies
• 2-3 spicy dried red chilli
• ½ cup coriander seeds
• ¼ cup white cumin
• 1 tsp black cumin
• Small nutmeg
• 1 black cardamom
• 3-4 green cardamom
• 1 tsp pepper
• 1 tsp star anise
• ¼ tbsp fenugreek seeds
• 6-7 cloves
• 1 mace
• 1 tsp poppy seeds
• 1 tbsp fennel powder

Method

1. Dry roast all the spices in an open pan on low to medium flame until fragrant.
2. Set aside and let it cool.
3. Once cooled, add to a grinder and run it till you get a fine powder.
4. Store in an airtight container.

Shahi paneer masala by Cooking with Shalini

Ingredients

• 15 dry red chillies
• 4 star anise
• 4 tbsp coriander seeds
• 1 ½ tbsp black peppercorn
• 2 pieces of mace
• 2 sticks of cinnamon
• 1 nutmeg
• 7 cardamoms
• 8-10 cloves
• 7-8 unpeeled garlic pods
• ½ tbsp garlic powder
• 1 tbsp onion powder

Method

1. In a pan, dry roast the red chillies and star anise on medium to high flame. Keep stirring to avoid burning the ingredients. Don’t wait until the colour changes, only until the chillies turn crisp. Then, set aside on a plate to cool.
2. Dry roast coriander seeds, black peppercorns and mace on low flame. Stir gently and wait till the coriander seeds start to turn golden. Then, set aside on the plate to cool down.
3. Now, dry roast the cinnamon, nutmeg, cardamom and cloves and set aside to cool on the plate.
4. Lastly, dry roast unpeeled garlic pods on high flame while continuously stirring. Once the garlic starts to brown, turn off the flame and set it aside to cool.
5. Transfer all the spices in a grinder, add turmeric and salt, and give it a whirl. Store the powder in an airtight container.

Chana/chole masala by Cook with Renu

Ingredients

• 2-4 black cardamom
• 10-12 black peppercorns
• 2-3 green cardamom
• 2 mace
• 1-inch cinnamon stick
• ½ nutmeg
• 1 star anise
• 2-4 cloves
• ½ tsp fenugreek seeds
• 1 tbsp coriander seeds
• ½ tsp cumin seeds
• 8-10 dry red chillies
• ½ teaspoon carom seeds (ajwain)
• 2 tablespoon pomegranate seeds
• A pinch of asafoetida
• ½ tsp Deggi red chilli powder (try this recipe to make your own)

Method

1. In a heavy bottom pan, add all the ingredients except asafoetida and red chilli powder.
2. Slowly roast the ingredients until they are fragrant or start changing colour.
3. Once done, let it cool down completely.
4. In a blender jar, add the roasted ingredients along with asafoetida and red chilli powder.
5. Grind to a fine powder and store the masala in an airtight container.

Gunpowder by Varun Inamdar for Get Curried

Ingredients

• 100 gms split chickpeas
• 50 gms split black gram lentils
• 50 gms basmati rice
• A pinch of fenugreek seeds
• 30 gms Kashmiri red chillies
• 1 tsp oil
• 1 tbsp salt

Method

1. Pan roast split chickpeas on slow to moderate flame for about 10 to 12 minutes. Then, add black gram lentils and roast together. Add basmati rice, mix well, and then add fenugreek seeds. Now transfer the mixture into a bowl to cool.
2. Heat the pan, lightly toast the Kashmiri red chillies and add oil on a low flame.
3. Transfer the chillies to the mixture in the bowl. After cooling to room temperature, add salt, mix well, and transfer the ingredients to a grinding jar.
4. Grind well and your gunpowder (milagai podi) is ready to be used.

Sabji masala by Chef Ajay Chopra

Ingredients

• 2 tbsp coriander seeds
• 1 tbsp white cumin seeds
• 1 tbsp fennel seeds
• 1 tbsp poppy seeds
• ½ tbsp yellow mustard seeds
• ½ tsp fenugreek seeds
• ½ tbsp black peppercorns
• 5-6 cloves
• 2 inches of cinnamon
• 2 bay leaves
• 8 cardamom
• 2 black cardamom
• 1 piece of mace
• ½ nutmeg
• 2 tbsp dried fenugreek leaves (kasoori methi)
• 1 tsp asafoetida
• 1 tbsp ginger powder
• 1 tbsp black salt
• 1 tbsp Kashmiri chilli powder
• 1 tsp turmeric powder

Method

1. Heat a pan and add the whole spices.
2. Roast them on medium-low flame for 1-2 minutes until fragrant.
3. Add the powdered spices and lightly roast them.
4. Remove from heat and let them cool.
5. Transfer the roasted spices to a mixer jar and grind them into a fine powder.
6. Store the masala in an airtight container for future use.

Chettinad masala powder by Shobha’s Food Mazaa

Ingredients

• 2 tbsp cumin seeds
• 3 tbsp sesame seeds
• 2-3 tbsp poppy seeds
• 1 tbsp black peppercorn
• 6 dry red chillies
• 6-8 cloves
• 8 cardamoms
• 2 pieces of cinnamon
• Handful of peanuts
• 3-4 tbsp of dry desiccated coconut

Method

1. Dry roast the ingredients and grind coarsely.
2. Store the masala in a dry, sterilised bottle in the refrigerator. It stays good for a year (fresh tamarind has to be added while making Chettinad recipes).
3. A spoonful of this masala can also be used to flavour different stir-fries and curries for variation.

Tandoori masala powder by Nisha Madhulika

Ingredients

• 1 nutmeg
• 4 tbsp coriander seeds
• 7-8 dry red chillies
• 1 tbsp cumin seeds
• 1 tsp fenugreek seeds
• 1 tsp black peppercorns
• 1 tbsp ginger powder
• 1 tsp turmeric powder
• 4-5 mace flowers
• 6-7 cardamom
• 4 black cardamom
• 15-16 cloves
• 2-3 pieces of cinnamon
• 3 gms alkanet root (ratanjot)

Method

1. Using a pestle and mortar, coarsely grind the nutmeg.
2. Add the remaining ingredients in a blender jar.
3. Grind the spices till you get a fine powder.
4. Strain the ground masala through a sieve. Grind the remaining spices again. Mix it with the fine masala.
5. Tandoori masala is ready. Store it in an air-tight container and use it for any tandoori dish.

Kerala sambar masala powder by Authentic Kerala

Ingredients

• 35 gms dry red chillies
• 25 gms Kashmiri red chillies
• 35 gms coriander seeds
• 2 tbsp fenugreek seeds
• 4 tbsp chana dal
• 2.5 tbsp urad dal
• 2 tbsp rice
• 30 gms whole asafoetida (khada hing) or 1tsp hing powder
• 2 sprigs of curry leaves
• 1 tsp turmeric powder

Method

1. Dry roast all ingredients individually, except khada hing, till they become crispy and fragrant and set aside to cool.
2. Slightly crush the khada hing before dry roasting it. If it is unavailable, you can use 1 tbsp hing powder instead after all ingredients have been roasted and blended. Since khada hing takes some time to roast, let it melt, turn crispy and crumble.
3. Lastly, turn off the gas and roast the turmeric powder in the hot pan.
4. Once all the roasted ingredients have cooled, grind well in a blender. Your sambar masala powder is ready.