Family Spice Blends
In Indian cooking, freshly ground spice blends are the difference between good food and truly exceptional dishes. The aromas released when spices are freshly roasted and ground simply can't be replicated with pre-packaged blends. Each region, each family, and even each cook in India has their own signature blends. The recipes I'm sharing here are from my family kitchen—ones I watched my mother and grandmother make countless times.
Each region, each family, and even each cook in India has their own signature blends. The recipes I'm sharing here are the special spice blends passed down in my family and perfected over generations. Each one has a story, a specific purpose, and brings something unique to your cooking.
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Rajasthani Laal Masala
Spicy Red Curry Blend
Priya's Note
This masala comes from the desert kitchens of Rajasthan, where bold flavors had to stand up to the dry heat and sparse ingredients. I first tasted it in a wedding curry that nearly knocked me off my feet. The color was deep red, but the heat was a slow, smoky warmth that built with every bite. Now I use this blend when I want a dish that's fiery but layered—never just hot for the sake of it.
Makes approximately 1/2 cup
Ingredients
- 8 dried red chiliespreferably Kashmiri or Byadgi, for color and balanced heat
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp black peppercorns
- ½ tsp turmeric powder
- ½ tsp dried ginger powder
- ½ tsp garlic powderoptional, for longer shelf life
Storage Tips
Keep in a cool, dark place in an airtight jar. This blend stores well for up to 2 months. For best color and aroma, use within 4–6 weeks.
Instructions
- 1Remove the stems from the dried chilies and set them aside.
- 2Heat a dry pan over medium heat. Add the chilies, coriander, cumin, fennel, and peppercorns.
- 3Toast the spices for 2–3 minutes, stirring constantly, until they're fragrant and slightly darkened. Don't let them burn!
- 4Turn off the heat and allow the spices to cool completely.
- 5Once cooled, grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
- 6Add turmeric, dried ginger, and garlic powder to the mix. Stir well until everything is evenly combined.
- 7Transfer to a clean glass jar with a tight-fitting lid. Store in a cool, dark place for up to 2 months.
Cooking Tip
Use early in the cooking process for rich color and bold spice.
Used In
- Laal Maas (spicy mutton curry)
- Besan Gatte ki Sabzi
- Rajasthani-style stir-fries or curries
- Mixed into yogurt or tomato gravy for heat and color
Rajasthani Laal Masala
Spicy Red Curry Blend
Priya's Note
This masala comes from the desert kitchens of Rajasthan, where bold flavors had to stand up to the dry heat and sparse ingredients. I first tasted it in a wedding curry that nearly knocked me off my feet. The color was deep red, but the heat was a slow, smoky warmth that built with every bite. Now I use this blend when I want a dish that's fiery but layered—never just hot for the sake of it.
Makes approximately 1/2 cup
Ingredients
- 8 dried red chiliespreferably Kashmiri or Byadgi, for color and balanced heat
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp black peppercorns
- ½ tsp turmeric powder
- ½ tsp dried ginger powder
- ½ tsp garlic powderoptional, for longer shelf life
Instructions
- 1Remove the stems from the dried chilies and set them aside.
- 2Heat a dry pan over medium heat. Add the chilies, coriander, cumin, fennel, and peppercorns.
- 3Toast the spices for 2–3 minutes, stirring constantly, until they're fragrant and slightly darkened. Don't let them burn!
- 4Turn off the heat and allow the spices to cool completely.
- 5Once cooled, grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
- 6Add turmeric, dried ginger, and garlic powder to the mix. Stir well until everything is evenly combined.
- 7Transfer to a clean glass jar with a tight-fitting lid. Store in a cool, dark place for up to 2 months.
Storage Tips
Keep in a cool, dark place in an airtight jar. This blend stores well for up to 2 months. For best color and aroma, use within 4–6 weeks.
Cooking Tip
Use early in the cooking process for rich color and bold spice.
Used In
- Laal Maas (spicy mutton curry)
- Besan Gatte ki Sabzi
- Rajasthani-style stir-fries or curries
- Mixed into yogurt or tomato gravy for heat and color
Bengali Panch Phoron
Five Spice Whole Seed Mix
Priya's Note
My grandmother was from West Bengal, and this mix instantly transports me to her kitchen. It's so simple—just five whole seeds—but when they hit hot mustard oil, they create an explosion of aroma that fills the house. This is my go-to blend when I want to channel her magic.
Makes approximately 5 tbsp
Ingredients
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tbsp nigella seeds
- 1 tbsp mustard seeds
Storage Tips
Store in an airtight container away from light and heat. Since these are whole seeds, they stay fresh for 3–4 months.
Instructions
- 1Measure out all five spices into a small bowl: fennel, cumin, fenugreek, nigella, and mustard seeds.
- 2Mix the seeds together gently with a spoon or shake them in a jar until evenly combined.
- 3That's it—no roasting or grinding. This blend is always tempered whole in hot oil at the start of cooking.
- 4Store in a clean, dry glass jar with a tight lid.
Cooking Tip
Always temper this in hot oil or ghee until the seeds begin to pop, then quickly add other ingredients.
Used In
- Bengali-style vegetables (especially with potatoes)
- Dal (lentil soups)
- Pickles and chutneys
- Fish curries
Bengali Panch Phoron
Five Spice Whole Seed Mix
Priya's Note
My grandmother was from West Bengal, and this mix instantly transports me to her kitchen. It's so simple—just five whole seeds—but when they hit hot mustard oil, they create an explosion of aroma that fills the house. This is my go-to blend when I want to channel her magic.
Makes approximately 5 tbsp
Ingredients
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tbsp nigella seeds
- 1 tbsp mustard seeds
Instructions
- 1Measure out all five spices into a small bowl: fennel, cumin, fenugreek, nigella, and mustard seeds.
- 2Mix the seeds together gently with a spoon or shake them in a jar until evenly combined.
- 3That's it—no roasting or grinding. This blend is always tempered whole in hot oil at the start of cooking.
- 4Store in a clean, dry glass jar with a tight lid.
Storage Tips
Store in an airtight container away from light and heat. Since these are whole seeds, they stay fresh for 3–4 months.
Cooking Tip
Always temper this in hot oil or ghee until the seeds begin to pop, then quickly add other ingredients.
Used In
- Bengali-style vegetables (especially with potatoes)
- Dal (lentil soups)
- Pickles and chutneys
- Fish curries
North Indian Garam Masala
Warming Aromatic Spice Blend
Priya's Note
This garam masala has been passed through the hands of three generations in my family. I tweaked the ratios just slightly, to let the cardamom and cinnamon shine. I love finishing dishes with this—sometimes just a pinch over a steaming bowl of pulao is all you need.
Makes approximately 1/2 cup
Ingredients
- 2 (3-inch) cinnamon sticks
- 10 green cardamom pods
- 1 tbsp cloves
- 1 tbsp black peppercorns
- 2 tbsp cumin seeds
- 3 tbsp coriander seeds
- ½ nutmegfreshly grated
- 2 bay leavesdried
Storage Tips
Store in a small airtight jar. Use within 1 month for the strongest aroma. For longer storage, keep some whole spices unmixed and grind fresh batches as needed.
Instructions
- 1Heat a dry skillet over medium-low heat.
- 2Toast the cinnamon, cardamom, cloves, peppercorns, cumin, coriander, and bay leaves separately or in small batches, stirring constantly for 1–2 minutes each until fragrant.
- 3Let all spices cool completely before grinding.
- 4Grind everything into a fine powder using a spice grinder or mortar and pestle.
- 5Add freshly grated nutmeg and mix well.
- 6Sift through a fine mesh sieve to remove any coarse or fibrous bits.
- 7Store in a small, airtight jar and label it with the date.
Cooking Tip
Add at the end of cooking for maximum fragrance and flavor impact.
Used In
- Butter chicken
- Vegetable korma
- Pulao (rice dishes)
- Sprinkled over grilled meats or roasted vegetables
North Indian Garam Masala
Warming Aromatic Spice Blend
Priya's Note
This garam masala has been passed through the hands of three generations in my family. I tweaked the ratios just slightly, to let the cardamom and cinnamon shine. I love finishing dishes with this—sometimes just a pinch over a steaming bowl of pulao is all you need.
Makes approximately 1/2 cup
Ingredients
- 2 (3-inch) cinnamon sticks
- 10 green cardamom pods
- 1 tbsp cloves
- 1 tbsp black peppercorns
- 2 tbsp cumin seeds
- 3 tbsp coriander seeds
- ½ nutmegfreshly grated
- 2 bay leavesdried
Instructions
- 1Heat a dry skillet over medium-low heat.
- 2Toast the cinnamon, cardamom, cloves, peppercorns, cumin, coriander, and bay leaves separately or in small batches, stirring constantly for 1–2 minutes each until fragrant.
- 3Let all spices cool completely before grinding.
- 4Grind everything into a fine powder using a spice grinder or mortar and pestle.
- 5Add freshly grated nutmeg and mix well.
- 6Sift through a fine mesh sieve to remove any coarse or fibrous bits.
- 7Store in a small, airtight jar and label it with the date.
Storage Tips
Store in a small airtight jar. Use within 1 month for the strongest aroma. For longer storage, keep some whole spices unmixed and grind fresh batches as needed.
Cooking Tip
Add at the end of cooking for maximum fragrance and flavor impact.
Used In
- Butter chicken
- Vegetable korma
- Pulao (rice dishes)
- Sprinkled over grilled meats or roasted vegetables
Sambhar Masala
South Indian Lentil Spice Mix
Priya's Note
This blend is inspired by my aunt who married into a Tamil family—her sambhar was legendary. The chana dal gives it a subtle nuttiness, and the fenugreek adds depth. A spoonful of this turns a simple pot of lentils into something special.
Makes approximately 1/2 cup
Ingredients
- 3 tbsp coriander seeds
- 1 tbsp chana dal (split chickpeas)lightly roasted
- 5 dried red chiliesmedium heat
- 1 tsp fenugreek seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 10 curry leavesdried, crumbled
- ¼ tsp asafoetida (hing)
- 1 tsp turmeric powder
Storage Tips
Store in an airtight container in a cool, dry place. The curry leaves can make this blend lose its aroma faster, so use within 1 month for best flavor.
Instructions
- 1Heat a dry pan over medium heat.
- 2Separately toast the coriander, chana dal, red chilies, fenugreek, cumin, black pepper, and mustard seeds. Each spice should be toasted just until golden and aromatic.
- 3Allow all roasted ingredients to cool completely.
- 4Add dried curry leaves and asafoetida to the mix.
- 5Grind everything together into a fine powder.
- 6Stir in turmeric powder and mix thoroughly.
- 7Store in an airtight glass jar away from light and moisture.
Cooking Tip
Bloom a teaspoon in hot oil or ghee before adding to your dish to release maximum flavor.
Used In
- Sambhar (South Indian lentil and vegetable stew)
- Vegetable curries
- Rasam (tamarind soup)
- Mixed with yogurt for a quick marinade
Sambhar Masala
South Indian Lentil Spice Mix
Priya's Note
This blend is inspired by my aunt who married into a Tamil family—her sambhar was legendary. The chana dal gives it a subtle nuttiness, and the fenugreek adds depth. A spoonful of this turns a simple pot of lentils into something special.
Makes approximately 1/2 cup
Ingredients
- 3 tbsp coriander seeds
- 1 tbsp chana dal (split chickpeas)lightly roasted
- 5 dried red chiliesmedium heat
- 1 tsp fenugreek seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 10 curry leavesdried, crumbled
- ¼ tsp asafoetida (hing)
- 1 tsp turmeric powder
Instructions
- 1Heat a dry pan over medium heat.
- 2Separately toast the coriander, chana dal, red chilies, fenugreek, cumin, black pepper, and mustard seeds. Each spice should be toasted just until golden and aromatic.
- 3Allow all roasted ingredients to cool completely.
- 4Add dried curry leaves and asafoetida to the mix.
- 5Grind everything together into a fine powder.
- 6Stir in turmeric powder and mix thoroughly.
- 7Store in an airtight glass jar away from light and moisture.
Storage Tips
Store in an airtight container in a cool, dry place. The curry leaves can make this blend lose its aroma faster, so use within 1 month for best flavor.
Cooking Tip
Bloom a teaspoon in hot oil or ghee before adding to your dish to release maximum flavor.
Used In
- Sambhar (South Indian lentil and vegetable stew)
- Vegetable curries
- Rasam (tamarind soup)
- Mixed with yogurt for a quick marinade
Homemade Chaat Masala
Tangy Street Food Seasoning
Priya's Note
This masala is a flavor bomb. My father used to make a big batch every summer—he'd sprinkle it over watermelon, papaya, even his morning toast. The black salt gives it that signature street-food tang. Once you taste homemade chaat masala, you'll never go back.
Makes approximately 6 tbsp
Ingredients
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp carom seeds (ajwain)
- 2 tsp dried mint leavescrushed
- 2 tbsp dried mango powder (amchur)
- 1 tbsp black salt (kala namak)
- 1 tsp powdered ginger
- ½ tsp black pepper
- ¼ tsp asafoetida (hing)
- ½ tsp citric acid crystalsoptional, for extra tartness
Storage Tips
Store in an airtight jar away from moisture. The dried mango powder can absorb humidity, so be especially careful to keep it dry. Will stay fresh for about 2 months.
Instructions
- 1Dry roast cumin, coriander, and ajwain seeds in a pan over medium heat for 2–3 minutes until aromatic.
- 2Let the seeds cool completely before grinding.
- 3Grind the seeds into a fine powder.
- 4Add dried mint, amchur, black salt, ginger powder, black pepper, asafoetida, and citric acid (if using).
- 5Mix everything together thoroughly until uniform.
- 6Taste and adjust the amchur or salt to your liking for tang and balance.
- 7Store in an airtight jar and keep it dry.
Cooking Tip
Unlike most masalas, this isn't meant to be cooked—it's a finishing spice. Add it at the very end or use as a table seasoning.
Used In
- Sprinkled on fruit (especially mango)
- Fruit chaats and salads
- Roasted chickpeas or nuts
- Yogurt dips and raitas
- Potato-based street foods
Homemade Chaat Masala
Tangy Street Food Seasoning
Priya's Note
This masala is a flavor bomb. My father used to make a big batch every summer—he'd sprinkle it over watermelon, papaya, even his morning toast. The black salt gives it that signature street-food tang. Once you taste homemade chaat masala, you'll never go back.
Makes approximately 6 tbsp
Ingredients
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp carom seeds (ajwain)
- 2 tsp dried mint leavescrushed
- 2 tbsp dried mango powder (amchur)
- 1 tbsp black salt (kala namak)
- 1 tsp powdered ginger
- ½ tsp black pepper
- ¼ tsp asafoetida (hing)
- ½ tsp citric acid crystalsoptional, for extra tartness
Instructions
- 1Dry roast cumin, coriander, and ajwain seeds in a pan over medium heat for 2–3 minutes until aromatic.
- 2Let the seeds cool completely before grinding.
- 3Grind the seeds into a fine powder.
- 4Add dried mint, amchur, black salt, ginger powder, black pepper, asafoetida, and citric acid (if using).
- 5Mix everything together thoroughly until uniform.
- 6Taste and adjust the amchur or salt to your liking for tang and balance.
- 7Store in an airtight jar and keep it dry.
Storage Tips
Store in an airtight jar away from moisture. The dried mango powder can absorb humidity, so be especially careful to keep it dry. Will stay fresh for about 2 months.
Cooking Tip
Unlike most masalas, this isn't meant to be cooked—it's a finishing spice. Add it at the very end or use as a table seasoning.
Used In
- Sprinkled on fruit (especially mango)
- Fruit chaats and salads
- Roasted chickpeas or nuts
- Yogurt dips and raitas
- Potato-based street foods
Want a printable version of these spice blends?
Recipes Using These Spice Blends
Golden Potato & Cauliflower Stir Fry
Aloo Gobi
A dry-style sabzi with golden potatoes, tender cauliflower, and warm spices—a weeknight favorite in every Indian household.
One-Pot Chicken Biryani with Basmati Rice
Murgh Biryani
An aromatic, celebratory dish with layers of spiced chicken and fragrant basmati rice, made simple for the modern home cook.
Creamy Butter Chicken
Murgh Makhani
A rich, creamy tomato-based curry with tender chicken and warm spices—made simple for the home cook.
