Indian Masala - Indian Spices

Masala is either used in the powder form or in a paste form. 

For fresh masala paste, fresh spices are used such as green chilies, fresh ginger root, garlic pods, fresh coriander leaves(cilantro), curry leaves, fresh grated coconut etc.

For dry masala powder, the dry spices are used.  The spices are dry roasted or roasted with a little oil. This roasting is done to remove moisture and to bring out the flavors. Each spice is roasted seperately so that they are roasted proplerly. 

Then the roasted spices are ground together to form a fine powder. The blended masala flavor is very inviting. These roasted masala powders last longer, up to one year. You should store them in airtight containers. Generelly there is not need to put them in the fridge. So you can make them in advance and use them when you need to. 

The spices used as ingredient in the masala and their proportions differ according to the dish being cooked, recipe, region and of course personal taste. 

The North Indians use onions and tomatoes along with spices to make fresh masala paste whereas the South Indian recipes use fresh coconut along with the spices a lot. 

These masala powders are used :

•   In Curry Recipes such as: palak paneer , Tomato Curry, Onion Curry,

• In Rice Recipes such as pulav and Khichadi - Beans and rice recipe

•  In bread(roti) and snacks recipes such as Masala Poori,  Palak Poori. etc

     So use the masala recipes below and Make some masalas of your own and use them when you want.

Indian Masala Recipes:

• Garam Masala Powder - used for many savory dishes.


• Rasam Powder - South Indian Rasam - Served with rice or as an appitizer


• Sambar Powder - Spice mix for the South Indian Sambar Recipe.


• Chat Maslala - Spice powder to use with fruit snacks, a variety of chaats, juices, salads.