Recipes

Masala and Sauce Recipes (spice mixes)

Basic Indian Gravy

Most gravied Indian dishes have certain ingredients in common, so preparing and storing one when you have some spare time is a great idea. That way when you're ready all you do is add the meat or veggie to the gravy and cook through! This recipe makes enough gravy for a single dish.

 

INGREDIENTS:

 

  • 2 large onions cut into quarters
  • 2 medium tomatoes cut into quarters
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder (reduce quantity if you want less heat)
  • 1/2 tsp turmeric powder
  • 3 tbsps vegetable/ canola/ sunflower cooking oil

 

PREPARATION:

 

  • Grind the onion and tomato together in a food processor till you get a smooth paste. Try not to add too much water while grinding.
  • Heat the cooking oil in a medium-sized, heavy-bottomed pan on a medium flame.
  • Add the paste you just prepared. Fry for 5 minutes.
  • Add the ginger and garlic pastes and fry for 2 more minutes.
  • Now add the powdered spices and fry till the oil begins to separate from the masala.
  • Turn off the fire and allow the paste to cool completely (if you're not using it immediately). Put into a suitable container, label container with date and freeze.

 

Tip: You can also make this gravy with thinly sliced onions and tomatoes (instead of grinding them into pastes). This makes a gravy with a thinner consistency.


Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

Top

Paanch Phoran

This uniquely Bengali (east Indian) spice mix is used to season many dishes. It is a blend of five (paanch) spices and lends a lovely aroma when added to a dish.

 

INGREDIENTS:

 

  • Cumin seeds
  • Fennel seeds
  • Nigella seeds
  • Fenugreek seeds
  • Mustard seeds

 

PREPARATION:

 

  • Mix all the above in equal quantities and store in an airtight container.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

Top

Paav Bhaaji Masala

A well-loved food all over India, Paav Bhaaji is western Indian in origin. Paav means "a small bun", while Bhaaji means "vegetable". Paav Bhaji is so wholesome you can have it as a meal. Paav Bhaaji is also a hot favorite Indian street food and scores of vendors can be seen in streets all over Bombay (Mumbai) where it is probably most popular, energetically stirring up its ingredients on huge sizzling pans. Here's a recipe for the masala (spice mix) used to make this yummy dish.

 

INGREDIENTS:

 

  • 2 tbsps coriander seeds
  • 1 tbsp cumin seeds
  • 4 dry red chillies
  • 1/2 tbsp turmeric powder
  • 1 tbsp dry raw mango powder
  • 2 pods cardamom seeds removed
  • 6 cloves
  • 1"piece of cinnamon
  • 2 star anise
  • 1 tsp fennel seeds
  • 2" piece of dry ginger
  • 1 tbsp garam masala powder (see recipe below)
  • 1/4 tsp asafetida

 

PREPARATION:

 

  • Heat a flat pan on medium heat. Gently roast the cumin, coriander, fennel seeds, the dry red chillies, cloves and cinnamon till they turn slightly darker and begin to release their aroma. Remove from fire immediately and cool.
  • Grind all the ingredients - including the garam masala powder - together in a dry coffee grinder, till a fine powder is formed.
  • Store in an air-tight container for upto 4 weeks.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

Top

Tandoori Masala

Make this popular masala ahead of time and store in an air-tight container. Creating a tasty meal will then be a simple matter of marinate and grill!

 

INGREDIENTS:

 

  • 100 gms cumin seeds
  • 35 gms coriander seeds
  • 20 gms cloves
  • 5 pieces of 2" cinnamon sticks
  • 20 gms ginger powder
  • 20 gms garlic powder
  • 20 gms red chilli powder
  • 20 gms turmeric powder
  • 20 gms mace powder
  • 20 gms salt
  • 1 tsp orange food coloring

 

PREPARATION:

 

  • Dry roast the cumin, coriander seeds, cloves and cinnamon sticks in a pan on a low flame, till they begin to release their aroma. Remove from fire and allow to cool.
  • Grind all the ingredients together in a coffee grinder to make a smooth powder.
  • Store in an air-tight container for upto 6-8 weeks.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

Top

Hara Masala (green spice mix)

This masala is perfect as a base for fish and chicken curries. My favourite green masala dish? Fish marinated in green masala, then wrapped in banana leaves and steamed!

 

INGREDIENTS:

 

  • 2 big bunches of coriander (remove roots)
  • A bunch of mint leaves
  • 1 large pod of garlic (10-15 cloves)
  • Thumb-sized piece of fresh ginger
  • Green chillies according to taste
  • 1 large onion sliced
  • 2 sticks of cinnamon (2" each)
  • 1 tbsp poppy seeds
  • 6 cloves

 

PREPARATION:

 

  • Grind all the ingredients into a smooth paste. Add water only if required to facilitate grinding.
This recipe makes approximately 2 cups of masala.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

Top

Vindaloo Masala

This spicy Goan (Goa is on the western Indian coast) masala paste is typically used as the base in a pork curry but tastes just as good with chicken.

 

INGREDIENTS:

 

  • 2 large onions chopped
  • 3 large tomatoes chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp garam masala
  • 3 dry red chillies
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 6-8 black peppercorns
  • White vinegar

 

PREPARATION:

 

  • Put all the ingredients except vinegar into a food processor.
  • Add the vinegar a little at a time, to grind the ingredients into a thick smooth paste.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

Top

Raechad Masala

This fiery hot masala paste has its home in Goa. It can be used as the main spice mix in a curry or to marinate meat or fish. You can make some ahead and store it in your refrigerator for later use.

 

INGREDIENTS:

 

  • White vinegar
  • 15 dry red chillies
  • 1 tbsp black peppercorns
  • 2 tsps coriander seeds
  • 1 tsp cumin seeds
  • 12-15 cloves of garlic
  • 1/2 tsp turmeric powder
  • 1/2 tsp sugar
  • A golf ball-sized lump of tamarind (seeds removed)
  • Salt to taste

 

PREPARATION:

 

  • Put all the ingredients except vinegar into a food processor.
  • Add the vinegar a little at a time, to grind the ingredients into a thick, smooth paste.
  • This paste can be stored in a glass bottle for several days if kept in the refrigerator.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

Top

The Magic Spice - Garam Masala

This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.
Garam masala is best made fresh just before you begin cooking, but if you haven't got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

 

INGREDIENTS:

 

  • 4 tbsps coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1 ½ tsps black cumin seeds (shahjeera)
  • 1 ½ tsps dry ginger
  • ¾ tsp black cardamom (3-4 large pods approx)
  • ¾ tsp cloves
  • ¾ tsp cinnamon (2 X 1” pieces)
  • ¾ tsp crushed bay leaves

 

PREPARATION:

 

  • Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
  • When the spices are roasted turn of the flame and allow them to cool.
  • Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
  • Grind them all together, to a fine powder in a clean, dry coffee grinder.
  • Store in an air-tight container in a cool, dark place.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries.

Top
Sales/Specials

Find out the latest

Sales and Specials

being offered by

Suvidha...

 

 

Read more

Locations

Our Locations and

Store Hours, Maps,

Driving Directions

 

 

 

Read more

Recipes

Quick and easy  guide for famous  Indian vegetarian, non-vegetarian, masala and sauce  recipes.

 

Read more