What is masala?
‘Masala’ is a term synonymous to Indian food. A word that has also been included in dictionaries around the world. But what the dictionary fails to capture is the expanse of the meaning and different types of masala used in Indian food.
Not only is it a word, but it implies different ways in which masala is used in culinary context. .
After reading this post, I guarantee you will have a much clearer understanding of what does masala mean, the uses of masala in cooking Indian food and the different types of masalas.
As per the dictionary, the definition of masala is a spice mixture that has been ground into a powder or paste used for cooking Indian food.
‘Masala’ is a Hindi language word which literally translates to spices. It is a generic term used to denote individual spices or a blend of spices in cooking.
In Indian cuisine, there are hundreds of spices used. Each spice has a name that it is identified with just like each person as a name for identification.
In short, masala is a word that represents spices or something that is made with a mix of spices.
Apart from the fact that the meaning of masala is spices, in coking, the word masala is used when 2 or more spices are mixed together. The ingredients or spices used to make masala will differ as per the dish and the mix.
This blend of spices can be made with:
1. Dry ground spices, like a garam masala powder , curry powder, biriyani masala
2. A mix of whole spices, such as a khada garam masala, Indian five spice blend
3. A wet or moist blend or paste combined with some type of ingredient high in fluid content such as water, tomato, ginger, garlic,onions.
There is no set recipe for a masala. The unique blends and combination of spices in masala is largely dependent on regional, geographical, religious and personal preferences.
There is a possibility that different masala blends aka spices could be used to make a similar recipe and yet be an traditional Indian dish.
This is where masala takes a deeper meaning and broader application especially related to cooking Indian food.
The core meaning of masala is a spice blend, however there are different application of the word in culinary terms. Below are some of the ways in which the term masala is used
There are many types of masala powder or spice blends used to cook different types of Indian dishes.
There are some typical masala blends that are popular across the globe and used for cooking Indian food.
It is to be noted that the same masala blends may have different combinations and proportions of spices used in making the mix. No two blends are the same.The types and quantity of spices used to make each blend differs from region to region and even personal tastes.
Some could be the hot Indian masala blends while others the milder versions.
Below is a list of some of the best Indian masalas for you to try classified into dry masala blends and wet masala blends:
1. Tikka Masala
One of the most popular spice blends outside the subcontinent, tikka masala is used for making both veg and non- veg dishes. It is slightly spicy with hints of tanginess.
Origin – North Indian
Key Ingredients – Coriander, cumin, green cardamom, black pepper corn, kashmiri chillies, amchur powder, cinnamon, turmeric.
Spice level – Medium
Usage – Use 2-3 tsp for making a serving of 4 in dishes such as paneer tikka, chicken tikka, veg tikka and also added to sauce base for making the popular chicken tikka masala dish.
2. Curry Powder
A blend of most used Indian spices for making a basic Indian dish. It is earthy and warm with a multipurpose use.
Origin – UK
Key Ingredients – Turmeric, coriander, cumin, fenugreek, cardamom, cinnamon, cloves
Spice level – medium to hot
Usage – Curry powder may not be the quintessential authentic Indian spice, but it can be used in a variety of dishes for a special Indian taste. Add 3-4 tsp when making a serving of 4 in a sauce or 2-3 tsp for dried dishes.
3. Garam Masala
A strong pungent aromatic spice that is used in every household across India. Every region in India have their own special garam masala spice blend.
Origin – Across India
Key Ingredients – Green cardamom, cinnamon, cloves, blackpepper, coriander, cumin, black cardamom, bay leaves
Spice level – Mild
Usage – Use 1-2 tsp for a serving of 4. Garam masala powder can be added to the dish while cooking or at the end so elevate the flavours.
4. Chaat Masala
More a seasoning than a spice chaat masala is a blend of tangy roasted spices. It has a sour undertone and flavourful. A unique blend that does not require to be cooked.
Origin – North India
Key Ingredients – Coriander, cumin, asafoetida, cloves, dry mango powder, black salt
Spice level – Mild
Usage – Sprinkle as per your taste on fried dishes, salads, fruits
5. Khada Masala
An aromatic blend of whole spices used to add flavour to dishes.
Origin -Across India
Key Ingredients – Cardamom, cinnamon, cloves, black cardamom, bay leaves
Spice level – Mild
Usage – Add whole spices to curries and rice dishes ideally in warm oil or in a liquid.
6. Bengal Paanch Phoran Masala
This blend in also known as Indian five spice blend. Nutty and aromatic, this is a blend of five seed spices that can be added to a variety of dishes.
Origin – West Bengal
Key Ingredients – Cumin seeds, fenugreek seeds, mustard seeds, fennel seeds, black seeds
Spice level – Mild
Usage – Add a tsp of paanch phoron masala to warm oil for making curries, stir fries, and many other dishes.
7. Goda masala
A regional spice mix used typically in Maharashtrian and neighbouring state cuisine. It is pungent but not hot as most goda masala blends do not include chillies.
Origin – Maharashtra
Key Ingredients – Cardamom, cinnamon, cloves, coriander, bay leaves, white sesame seeds, coconut, black and white peppercorns
Spice level – Mild – Medium
Usage – This blend can be used on its own or combined with other spices. Ideally added at the end of cooking to enhance the taste. Use 1-2 tsp when making a serving of 4 in curries, stir fried vegetables or slow cooked stews.
8. Sambhar Masala
Used to prepare a typical lentils and vegetables dish known as sambhar, this is a must have spice blend in all South Indian households.
Origin – South India
Key Ingredients – Red chillies, cumin seeds, coriander seeds, peppercorns, fenugreek seeds, turmeric, toor dal (yellow lentils),and dried curry leaves
Spice level – medium to hot
Usage – Typically used to make sambhar broth you can also add 2-4 tsp of sambhar powder to other curry dishes for the special sambhar taste.
9. Biriyani Masala
A special dish traditional made with rice and meat. It is a blend of aromatic spices in varying proportion and types of spices used as per the region and biriyani recipe.
Origin – Persia
Key Ingredients – Cinnamon, black cardamon, green cardamom, black pepper, cloves, nutmeg, mace, cumin,coriander, star anise, red chilli powder
Spice level – medium to hot
Usage – Use 3-5 tsp for a serving of 4 , add to marinade meat or vegetables and also added to the base biriyani sauce.
10. Tandoori Masala
Perhaps one of the most popular Indian dishes across the world, tandoori masala is used for BBQing meat and vegetables. It is a mix of pungent and fragrant spices to cook food in a clay pot oven called tandoor.
Origin – Punjab
Key Ingredients – Garlic powder , ginger powder, cinnamon, green cardamom, cloves, kashmiri red chilli , mace, cumin,coriander
Spice level – Mild to medium
Usage – Use to marinade meat and vegetables for BBQ
11. Pav bhaji Masala
Another regional food, pav bbhaji is an Indian street food made with slow stewed mix of vegetables in a spicy sauce and served with bread. Pav bhaji masala is a special blnd of spices used to make this dish .
Origin – Maharashtra
Key Ingredients – Turmeric, coriander, cumin, fennel seeds, cinnamon, cloves, black salt, mango powder, red chilli
Spice level – Hot
Usage – Apart from using the blend to make pav bhaji you can also use 1 – 2 tsp of the spice blend for making other spicy rice and vegetable dishes.
12. Masala Tea Powder
A blend of aromatic spices that adds heaps of flavour and health to a cup of tea.
Origin – North India
Key Ingredients – Cardamom, cinnamon, cloves, fennel seeds, ginger powder
Spice level – Mild
Usage – Add a tsp to one cup of boiling water to make tea.
13. Chana Masala
A strong and intense spice blend to make chickpeas curry.
Origin – North India
Key Ingredients – Turmeric, coriander, cumin, black cardamom, cinnamon, cloves, mace, caraway seeds, pomegranate powder, red chilli
Spice level – medium to hot
Usage – Use 3-4 tsp of chana masala powder when making a serving for 4 people. You can also use the same spice blend to make other meat and vegetarian curries.
14. Rajma Masala
Similar to chana masala, rajma masala is used to make kidney beans dish. A blend of mild, aromatic and pungent spices it adds both flavour and taste to legumes.
Origin – Punjab
Key Ingredients – Turmeric, coriander, cumin, black cardamom, cinnamon, cloves, nutmeg, carom seeds, pomegranate powder, dry mango powder
Spice level -Mild
Usage – Use 2-4 tsp of the mix to add to rajma dish or other legume and lentils dishes.
The wet masala pastes or sauces are used primarily as the base ingredient for the dish. They are made using fresh aromates such as onion, ginger, garlic and tomatoes which makes it easier to blend into paste.
Bhuna in English means roasted. Onions and tomatoes are fried in oil with other spices and aromates to make a basic Indian wet masala blend for cooking the base of for many curries.
Origin – Across India
Key Ingredients – Onion, ginger, garlic, tomatoes, turmeric, coriander, cumin, cinnamon, cloves, cardamom, red chilli powder
Spice level – Mild – hot
Usage – Use as a base sauce for cooking typical Indian dishes. You can combine it with other ground spices if you wish.
2. Harayali Masala paste
‘Hariyali’ means green. A fresh aromatic Indian green masala paste that goes into making dishes that require a minty, coriander flavour and taste.
Origin – North India
Key Ingredients – Onion, ginger, coriander leaves, mint leaves , green chillies, turmeric, cumin, , red chilli powder
Spice level – Mild – hot
Usage – Use it for making chicken and dairy product based dishes such as paneer (Indian cottage cheese).
3. Korma paste
A mild nutty aromatic sauce normally mixed with yoghurt or cream to make a thick silky aromatic sauce base.
Origin – North India
Key Ingredients – Onion, ginger, garlic, green cardamom, cloves, bay leaves, cashew nuts, black and white peppercorn
Spice level – Mild
Usage – Use the paste for making chicken, fish or vegetable curries.
4. Makhni paste
Makhni means with butter. It is a rich creamy buttery sauce made with other aromatic spices for delectable smooth curry bases.
Origin – North India
Key Ingredients – Onion, ginger, garlic, turmeric, green cardamom, cloves, butter, kashmiri chilli
Spice level – Mild – medium
Usage – Add cream to makhni sauce to make smooth creamy milder version of hot Indian curries.
5. Kolhapuri Paste
Earthy, robust and spicy, this paste is not for the faint hearted. Tangy and aromatic this is an incredibly delicious masala paste for the spice lovers.
Origin – Maharashtra
Key Ingredients – Onion, tomato, ginger, ginger, garlic, turmeric, red chillies, peanut oil, coconut
Spice level – Hot
Usage – This masala paste is used to make regional dishes from Kohlapur. You can use it to make veg and chicken curries.
6. Bengali mustard and poppyseed paste (Shorshe paste)
This is a typical mix of spice used to make the regional dishes from Eastern part of India. Pungent and strong, this paste adds thickness and a mustardy flavour to the dish it is added to.
Origin – West Bengal
Spice level – Medium
Key Ingredients – Mustard seeds, poppy seeds, green chillies
Usage – Used for making seafood, and vegetables based dishes. This mix needs to be used sparingly to avoid a very strong pungent or bitter taste in the dish.
7. Vindaloo paste
Derived from the Portuguese dish called carne de vinha d’alhos (meat marinated in wine vinegar and garlic) it is a popular spice blend used to make Goan meat dishes. Tangy and spicy this paste is a flavour overload.
Origin – Goa
Spice level – Hot
Key Ingredients – Red chillies, garlic, ginger, white wine vinegar, cloves, fenugreek, cardamom, cinnamon, cumin
Usage – Typically used to make meat dishes , you can also use the paste to make vegetable and egg curry as well.
Another popular term used to define certain Indian dishes is ‘curry masala’.
So if masala means a mix of spices, is it different to curry masala?
Let’s begin with their origins first!
In terms of definition,‘Curry, is a generalised term or word used to simplify a type of dish for non-natives.
Is it used to imply a dish with a gravy or sauce base. In other words it is way the mixing of different food elements especially spices have been interpreted and classified as a curry form of cooking.
The popular curry masala is a spice blend which the British tossed up together to reduce the complexity of spices used in Indian cooking, although the authenticity part may be debatable!
In easy terms:
You can easily buy different types of masala blends and pastes in most Indian grocery stores or online.
My most favourite online store to buy different types of masalas or spices fresh is from The spice house.
Garam masala is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means "spices," and garam means "hot." However, garam masala doesn't necessarily constitute a particularly spicy blend. The powdered form is typically gluten-free, vegan, and vegetarian, while you will need to check the label for garam masala paste to see what is included.
There is no single garam masala recipe. The ingredients differ according to the region as well as each chef's individual preferences. Garam masala from Northern India, including the Punjab region, often has only black pepper for a hot element and mostly focuses on aromatic and sweet spices. This garam masala will be quite mild, and any heat in the dish will come from adding hot peppers.
The farther south you go in India, the hotter the garam masala is likely to be as red chiles are likely to be part of the blend. The spices also change, based on what is more common locally.
Recipes are not only regional but also passed down through families. Learning to mix spices (to be a masalchi) is a matter of pride in India, and each cook strives to make the best garam masala blend.
Garam masala is believed to have originated in Northern Indian cuisine, where it is especially found in traditional Mughal dishes. In Ayurvedic medicine, the spices in garam masala are warming, meaning that they increase the metabolism (rather than being hot in flavor). Northern India has more areas that have cold seasons, so warming spices are welcome. Garam masala spread throughout the Indian subcontinent and as far west as present-day Iran.
If you are buying garam masala, you will need to read the ingredients in order to determine which spices are is included.
Garam masala will usually consist of:
In variations on garam masala, ingredients may include turmeric, saffron, fennel seeds, ginger, garlic, mustard seeds, mace, star anise, tamarind, fenugreek, bay leaves, Malabar leaves, or dried red chiles.
Garam masala adds warmth, sweetness, floral notes, and a touch of heat from the black pepper. It is intended to be a fragrant spice as well as flavorful. While cumin, coriander, and turmeric may remind you of curry, garam masala is generally not firey hot.
Garam masala is usually added near the end of cooking so that it not only seasons the dish but adds to the aroma. Some additional garam masala may also be sprinkled on top of the dish. Traditionally, garam masala is made fresh from the component spices and used within a few days. It is often not the only spice and seasoning used in a dish.
Garam masala is used with many meat and fish dishes. You will also find it in vegetarian and vegan dishes and soups based on legumes and vegetables.
As garam masala simply means "spices with varying levels of heat," you have a lot of leeway when it comes to mixing up your own garam masala, or if you need a substitute when preparing an Indian dish. You can check the ingredient list for any recipe and mix it up with the spices you already have on hand. Try varying your garam masala recipe until you find the spice combination you like best.
You can find garam masala in the spice section or international section of a well-stocked supermarket. Your best source is likely to be an Indian grocery or international specialty shop. Those stores are also a great place to buy the individual components of garam masala at a much lower price (and likely fresher) than in a supermarket. Making your own will from the component spices will give you the best flavor.
Starting with whole seeds, your garam masala will be much more fragrant and flavorful than anything you buy in a jar at the store. For this recipe, you will need a skillet and a spice grinder or coffee grinder.
Masala is the Hindi word for spice. It can also be used to refer to a blend of spices which can be dry spices or a combination of dry and fresh ingredients (masala sauce or masala paste) used to flavor a dish.
Indian spices are key to authentic Indian cuisine. While essential spices which are used daily are kept in my masala dabba or Indian spice box, I also have some Indian spice mixes on hand.
Indian cuisine is VERY varied and diverse despite being often clumped together as a bunch of “curries.” Dependent on your preferences and cooking habits some or all of these Indian spice blends will be useful to stock in your pantry.
Some common ways spices are used include:
This beginner’s guide to Indian spices includes a list of Indian spices and pictures with brief descriptions. It is meant to serve as an overview of the many spices that can be used in Indian cuisine.
Contrary to popular misconceptions, spices are used to give dishes flavor and not necessarily make them hot. Every Indian spice gives a special flavor, and more than one can be used to give a dish a unique blend of mouth-watering flavors.
Examples of individual spices used are cumin seeds, coriander seeds, mango powder, star anise and black pepper. The extensive Indian spice list provides more pictures, descriptions and ideas for substitutes.
I have a list of popular Indian spice blends up but I’d say the most used one in Indian food is garam masala powder. Garam masala translates literally to hot spices (garam means hot, and the word masala means spice).
This Indian mixture of spices is made by roasting whole spices, letting them cool, and then grinding them into a fine powder using a spice grinder. That spice blend is then added to dishes in addition to OTHER spices to make various dishes. The layering of spices is part of what makes good, authentic Indian cuisine taste amazing.
The masala mixture is made of a combination of spices that varies across regions and family preferences. My family uses our own garam masala blend my grandmother used to make!
Chai masala powder is another very popular spice mixture. This blend is added to water, milk, and tea leaves (black tea) to make the ultimate cozy cup of masala chai or masala tea !
There are five main ingredients used commonly to make this blend. These are cardamom, cloves, black peppercorns, cinnamon, and ginger. In Indian households, you will sometimes see other spices added in such as fennel or nutmeg.
Other spice blends include chaat masala,
Panch phoron
Bhuna masala
A mixture of ground spices, tomatoes or tomato puree, and onions are cooked in oil to make a paste. The paste form is then used as a base in many dishes such as in chana masala, dals and other dishes.
Tikka masala sauce and makhani sauces are other popular examples of this.
Making your own blends of spices freshly ground at home literally levels up the taste of your dishes.
It is a key differentiator in home cooking and you can make them according to your personal preferences and proportions of spices. Ready made ground spices are sitting on the shelf for some time and lose their flavor.
These blends can be stored in an airtight container and can keep fresh for a few months. Making small batches ensures great flavor.
According to Bon Appetit, “You shouldn’t keep ground spices for more than three months and whole spices for more than eight to ten.”
While, I’m definitely guilty of not following that timeline very strictly, I do regularly grind Indian spices and Indian spice blends in batches a few times a year.
All of these can be found in a local Indian store. The variety of masalas, sauces and pastes is so great there is generally an aisle dedicated to them! You’ll be able to fill up your spice cabinet and easily make a variety of Indian dishes.
