My Seven-Spice Masala Blend For Easy Indian Cooking

There are a few things I love doing in my kitchen that make everyday cooking a little easier. Meal planning, prepping ingredients ahead of time and keeping a few homemade essentials ready in the pantry are some of my favourite kitchen habits.

One thing I noticed when preparing our everyday Indian meals was how often I reached for the same spice jars: chilli powder, Kashmiri chilli powder, coriander powder, garam masala, cumin, black pepper and turmeric. Even though I have a spice organiser in my kitchen, finding the right combination and getting the proportions just right was another story! I often found myself reaching for the same jars multiple times, measuring, adjusting and adding a little more until I got the flavour I wanted.

Eventually, I started noting down the quantities I regularly used for our family meals. I realised that many of my everyday dishes called for a similar combination of spices. That gave me the idea to combine them into one ready-to-use blend. Now, instead of measuring each spice separately, I simply add around two tablespoons of my homemade blend to a family-sized dish. It has made everyday cooking so much easier, and I get the familiar flavour my family loves without having to measure seven different spices every time!

My family enjoys medium-to-high spice levels, so this blend has a noticeable heat. However, you can adjust how much you use depending on your family’s preference.

This is a basic blend for a generic Indian masala based cooking. It does not replace the individual spices or aromatics that give each dish its own character. For example, a little kasuri methi can transform a gravy, while crushed fennel seeds can add a lovely flavour to certain vegetable or meat preparations.

The best part? A little preparation now makes cooking a little easier later!

How much spice blend should you use?

This blend reflects my family’s medium-to-high spice preference and I add 1.5 to 2 tablespoons of this spice blend. If your family prefers milder food, you can reduce the regular chilli powder and black pepper when preparing the blend. You can also replace some or all of the regular chilli powder with Kashmiri chilli powder for a milder version.

For a hotter blend, replace the Kashmiri chilli with regular chilli powder, or adjust them slightly upwards to suit your taste.

How to customise this basic masala blend

This is a convenient starting blend, but the additional spices are what make individual dishes taste different. Here are some combinations I like:

• For aromatic North Indian-style gravies: Crush ½–1 teaspoon of kasuri methi between your palms and add towards the end of cooking. It gives the dish a lovely aroma.
• For a gentle sweetness: Add ½ teaspoon of crushed fennel seeds while sautéing onions. This works particularly well in selected vegetable and meat preparations.
• For a whole-spice aroma: Add cinnamon, cloves and cardamom to hot oil or ghee before adding onions.
• For a South Indian-inspired flavour: Temper mustard seeds, curry leaves and dried red chillies in oil before adding your other ingredients.
• For extra freshness: Add freshly crushed ginger and garlic while sautéing onions.

These additions are best made while preparing the dish rather than mixing everything into your main spice jar.

Tips for making and storing your spice blend

• Use fresh spices for the best flavour and aroma.
• Make sure all your measuring cups, spoons and storage jars are completely dry.
• Store the blend in smaller airtight jars if you do not use it frequently.
• Always use a dry spoon to prevent moisture from entering the jar.
• Make a smaller batch if you prefer freshly prepared spices or live in a humid environment.
• Label your jar with the preparation date and check the aroma before using it.

Frequently asked questions

Can I use this spice blend for both gravy dishes and dry stir-fries?

Yes. It works as a seasoning base for many everyday Indian-style main dishes, including gravies and dry preparations. Adjust the quantity and add other spices according to the recipe.

Is this a mild spice blend?

No. This is the medium-to-high heat version my family enjoys. The regular chilli powder and crushed black peppercorns contribute noticeable heat. You can reduce the quantity used in each dish for a milder result.

Can I add kasuri methi directly to the spice blend?

I prefer adding kasuri methi separately while cooking. Its aroma is best appreciated when added towards the end of preparing a gravy, and not every dish needs it.

Can I roast the spices before mixing?

This recipe uses ready-ground spices and does not require roasting. If you prefer a roasted flavour, you can toast suitable whole spices separately while preparing your dish.

How long can I store the blend?

For the best flavour, make a batch you can comfortably use within a few months. This recipe prepared enough to make 15-20 dished for a family of 4. Keep it airtight and dry.

A little preparation goes a long way!

This homemade masala blend has become a handy starting point for my everyday cooking. If you try it, let me know how you use it in your kitchen. Do you prefer a milder blend or a little extra heat? Share your variations in the comments!

If you make this blend, tag @platefullofyumm on Instagram. I’d love to see what you’re cooking!