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meenakshi spices

make delicious recipes with our authentic indian recipes magic of meenakshi spices.

If you are running short of time and need to prepare the biryani. we are there for your help. just add our biryani masala and have delicious biryani with all.

perfect blend

Get highly recommended our Sabji masala. which is very flavorful, aromatic & spice blend made with various spices.

Enhances not only the flavor but aroma of vegetable dishes.Our Sabji masala is a special spice mix used in Indian Kitchens.

Tips:

  • Soaking the chickpeas overnight will help them cook faster and more easily.
  • If you don’t have kasuri methi, you can use dried fenugreek leaves.
  • You can add other vegetables to the chana masala, such as carrots, potatoes, or peas.

Variations:

  • Dry spice chana masala: For this, you will need to add 1 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, and 1/4 teaspoon amchur powder.
  • Yogurt chana masala: In this recipe, you can add yogurt to the chickpeas while they are cooking. This will give the chana masala a richer flavor.

Chana Masala Recipe

Chana masala is a popular Indian dish made with spicy chickpeas, onions, tomatoes, spices, and other ingredients. It is a flavorful and satisfying dish that can be served with roti, paratha, rice, or namak.

Ingredients:

  • 1 cup black chickpeas, soaked overnight
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 tablespoons oil
  • 1/2 inch ginger, grated
  • 2 garlic cloves, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon amchur powder
  • 1/4 cup kasuri methi
  • 1/4 cup finely chopped cilantro
  • Salt to taste

Instructions:

  1. In a large pot, combine the chickpeas, 2 cups water, and salt. Bring to a boil over medium heat, then reduce heat to low and simmer for 30-40 minutes, or until the chickpeas are soft.
  2. In a large skillet, heat the oil over medium heat. Add the cumin seeds and cook until fragrant, about 30 seconds. Add the onion and cook until softened, about 5 minutes.
  3. Add the ginger, garlic, and red chili powder and cook for 1 minute.
  4. Add the coriander powder, turmeric powder, garam masala powder, and amchur powder and cook for 1 minute.
  5. Add the tomatoes and cook until softened, about 5 minutes.
  6. Add the cooked chickpeas and their cooking liquid. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the gravy thickens.
  7. Stir in the kasuri methi and cilantro.
  8. Serve hot with roti, paratha, rice, or namak.

Kitchen King 

Chana masala is a popular Indian dish made with spicy chickpeas, onions, tomatoes, spices, and other ingredients. It is a flavorful and satisfying dish that can be served with roti, paratha, rice, or namak.

Ingredients:

  • 1 cup black chickpeas, soaked overnight
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 tablespoons oil
  • 1/2 inch ginger, grated
  • 2 garlic cloves, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon amchur powder
  • 1/4 cup kasuri methi
  • 1/4 cup finely chopped cilantro
  • Salt to taste

Instructions:

  1. In a large pot, combine the chickpeas, 2 cups water, and salt. Bring to a boil over medium heat, then reduce heat to low and simmer for 30-40 minutes, or until the chickpeas are soft.
  2. In a large skillet, heat the oil over medium heat. Add the cumin seeds and cook until fragrant, about 30 seconds. Add the onion and cook until softened, about 5 minutes.
  3. Add the ginger, garlic, and red chili powder and cook for 1 minute.
  4. Add the coriander powder, turmeric powder, garam masala powder, and amchur powder and cook for 1 minute.
  5. Add the tomatoes and cook until softened, about 5 minutes.
  6. Add the cooked chickpeas and their cooking liquid. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the gravy thickens.
  7. Stir in the kasuri methi and cilantro.
  8. Serve hot with roti, paratha, rice, or namak.

Tips:

  • Soaking the chickpeas overnight will help them cook faster and more easily.
  • If you don’t have kasuri methi, you can use dried fenugreek leaves.
  • You can add other vegetables to the chana masala, such as carrots, potatoes, or peas.

Variations:

  • Dry spice chana masala: For this, you will need to add 1 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, and 1/4 teaspoon amchur powder.
  • Yogurt chana masala: In this recipe, you can add yogurt to the chickpeas while they are cooking. This will give the chana masala a richer flavor.

Tips:

  • For a richer and creamier gravy, you can add 1/2 cup of heavy cream or cashew nut cream.
  • If you don’t have roasted besan flour, you can use regular besan flour and roast it in a dry pan over medium heat until fragrant.
  • If you don’t have a blender, you can puree the onion and tomato mixture in a food processor.
  • You can adjust the amount of red chili powder to your liking.
  • Serve the paneer masala with naan bread or rice and enjoy

shahi paneer masal

  • Ingredients:

    • For the paneer:
      • 400g paneer, cut into cubes
      • 1/2 tsp salt
      • 1/2 tsp red chili powder
      • 1/4 tsp turmeric powder
      • 2 tbsp vegetable oil
    • For the paneer masala gravy:
      • 2 tbsp vegetable oil
      • 2 tbsp ghee
      • 2-3 cloves, crushed
      • 2 cardamom pods, crushed
      • 5-6 black peppercorns, crushed
      • 1 inch cinnamon stick, crushed
      • 1 tsp cumin seeds
      • 3-4 dried red chilies
      • 1/4 tsp hing
      • 1 cup onion, grated
      • 2 tsp ginger garlic paste
      • 2 tsp coriander powder
      • 1/2 tsp turmeric powder
      • 2 tsp Kashmiri red chili powder
      • 1/2 tsp roasted cumin powder
      • 1/2 tsp garam masala powder
      • 2 tbsp roasted besan flour
      • Salt to taste
      • 1 cup tomato, grated
      • 2-3 green chilies
      • 2 tbsp kasuri methi
      • 1 tbsp lemon juice
      • 2 tbsp coriander leaves, chopped

     

 
 
 

sambhar masala recipe

Ingredients:

  • 1 cup toor dal (split pigeon peas)
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon sambar masala
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon curry leaves
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped cilantro

Instructions:

  1. Rinse the toor dal in cold water until the water runs clear.
  2. In a large pot, combine the toor dal, water, salt, turmeric powder, and sambar masala. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the dal is tender.
  3. In a small skillet, heat the oil over medium heat. Add the onions and cook until softened, about 5 minutes.
  4. Add the garlic and ginger and cook for 1 minute more.
  5. Add the mustard seeds, cumin seeds, and curry leaves and cook for 30 seconds, or until fragrant.

      6. Add the tomatoes and cook until softened,                  about 5 minutes 

        7. Add the cooked dal mixture to the skillet and stir to                combine. 

        8. Bring to a boil, then reduce heat and simmer for 10              minutes, or until the flavors have melded. 

Ingredients:

  • 1 cup toor dal (split pigeon peas)
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon sambar masala
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon curry leaves
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped cilantro

Instructions:

  1. Rinse the toor dal in cold water until the water runs clear.
  2. In a large pot, combine the toor dal, water, salt, turmeric powder, and sambar masala. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the dal is tender.
  3. In a small skillet, heat the oil over medium heat. Add the onions and cook until softened, about 5 minutes.
  4. Add the garlic and ginger and cook for 1 minute more.
  5. Add the mustard seeds, cumin seeds, and curry leaves and cook for 30 seconds, or until fragrant.

chicken msala

 

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • 1/4 teaspoon red chili powder (or more, to taste)
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup water
  • Chopped cilantro, for garnish

 

Instructions:

  1. In a large bowl, combine the chicken, ginger garlic paste, turmeric powder, coriander powder, cumin powder, garam masala powder, red chili powder, and salt. Mix well to coat the chicken.
  2. Heat the oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
  3. Add the onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes.
  4. Add the diced tomatoes and water to the skillet. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
  5. Garnish with chopped cilantro and serve hot with rice or naan bread.

Tips:

  • For a richer flavor, you can marinate the chicken in the yogurt and spice mixture for several hours or overnight before cooking.
  • If you don’t have garam masala powder, you can substitute 1/2 teaspoon each of ground cardamom, ground cloves, and ground nutmeg.
  • Serve the chicken masala with rice or naan bread and your favorite sides, such as raita, dal, or salad.

Tips:

  • For a richer flavor, you can marinate the chicken in the yogurt and spice mixture for several hours or overnight before cooking.
  • You can also add other vegetables to the biryani, such as potatoes, carrots, and peas.
  • For a more layered biryani, you can cook the rice and chicken separately and then layer them together in a pot or baking dish.

biryani masala recipe

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon biryani masala
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup basmati rice, rinsed and soaked for 30 minutes
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint leaves

Instructions:

  1. In a large bowl, combine the chicken, biryani masala, turmeric powder, red chili powder (if using), and salt. Mix well to coat the chicken.
  2. Heat the oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
  3. Add the onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes.
  4. Add the diced tomatoes and cook until heated through, about 5 minutes.
  5. Add the rice and 2 cups of water to the skillet. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked through.
  6. Garnish with chopped cilantro and mint leaves and serve hot.

meat masala

Ingredients:

  • 1 pound boneless, lamb cut into 1-inch cubes
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • 1/4 teaspoon red chili powder (or more, to taste)
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup water
  • Chopped cilantro, for garnish

Instructions:

  1. In a large bowl, combine the meat, ginger garlic paste, turmeric powder, coriander powder, cumin powder, garam masala powder, red chili powder, and salt. Mix well to coat the meat.
  2. Heat the oil in a large skillet or Dutch oven over medium heat. Add the meat and cook until browned on all sides.
  3. Add the onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes.
  4. Add the diced tomatoes and water to the skillet. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the meat is cooked through.
  5. Garnish with chopped cilantro and serve hot with rice or naan bread.

Variations:

  • You can add other vegetables to the meat masala, such as potatoes, carrots, and peas.
 

Tips:

  • For a richer flavor, you can marinate the meat in the yogurt and spice mixture for several hours or overnight before cooking.
  • If you don’t have garam masala powder, you can substitute 1/2 teaspoon each of ground cardamom, ground cloves, and ground nutmeg.
  • You can adjust the amount of red chili powder to your taste.
  • Serve the meat masala with rice or naan bread and your favorite sides, such as raita, dal, or salad.
  • You can also add a splash of cream or yogurt to the meat masala for a richer and creamier flavor

garam masala

Ingredients:

  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon sticks
  • 1 teaspoon cardamom pods
  • 1/2 teaspoon nutmeg powder
  • 1/4 teaspoon mace blades (optional)

Uses:

  • Add a teaspoon or two of garam masala to your favorite curry recipe for a deeper flavor.
  • Sprinkle garam masala over roasted vegetables or rice for a delicious and flavorful side dish.
  • Add a pinch of garam masala to your morning smoothie or oatmeal for a unique and flavorful twist.
  • Use garam masala to make your own spice blends, such as tandoori masala or chaat masala.

kashmiri mirch powder

Kashmiri lal mirch powder is a type of chili pepper powder that is made from dried Kashmiri Lal Mirch peppers. It is known for its bright red color, mild heat, and sweet flavor. Kashmiri lal mirch powder is a popular ingredient in Indian cuisine, and is often used in curries, chutneys, and other dishes.

Ingredients:

  • dried Kashmiri Lal Mirch peppers.

Characteristics:

  • Color: Kashmiri lal mirch powder is a bright red color.
  • Heat: Kashmiri lal mirch powder has a mild heat, with a Scoville heat unit (SHU) rating of 30,000 to 50,000.
  • Flavor: Kashmiri lal mirch powder has a sweet flavor, with a hint of smokiness.

Uses:

Kashmiri lal mirch powder is a versatile spice that can be used in a variety of dishes. It is a popular ingredient in Indian cuisine, and is often used in curries, chutneys, and other dishes.

Here are some specific examples of how Kashmiri lal mirch powder can be used:

  • Curries: Kashmiri lal mirch powder can be used to add flavor and color to curries. It is often used in chicken, lamb, and vegetable curries.
  • Chutneys: Kashmiri lal mirch powder can be used to add flavor and heat to chutneys. It is often used in chutneys made with fruits, such as mango and pineapple.
  • Other dishes: Kashmiri lal mirch powder can also be used in other dishes, such as biryani, dal, and rice.

Tips:

  • Fresh Kashmiri lal mirch powder has a more intense flavor.
  • Kas Ground Kashmiri lal mirch powder is more convenient to use.
  • Kashmiri lal mirch powder can be stored in an airtight container in a cool, dark place for up to 6 months

black pepper

Black pepper powder is a spice that is made from ground black peppercorns. Black peppercorns are the unripe fruits of the Piper nigrum plant. They are dried and then ground into a powder. Black pepper powder is a popular spice that is used in a variety of cuisines around the world.

Ingredients:

  • dried Kashmiri Black Peppers.

Characteristics:

  • Color: Black pepper powder is a black or dark brown color.
  • Heat: Black pepper powder has a moderate heat, with a Scoville heat unit (SHU) rating of 2,000 to 5,000.
  • Flavor: Black pepper powder has a sharp, pungent flavor.

Uses:

Black pepper powder is a versatile spice that can be used in a variety of dishes. It is a popular ingredient in soups, stews, sauces, marinades, and dry rubs. Black pepper powder can also be used to season meat, vegetables, fish, and eggs.

Tips:

  • Black pepper powder can be stored in an airtight container in a cool, dark place for up to 6 months.

red chilli powder

Red chili powder is a spice that is made from ground dried chili peppers. It is a popular spice in many cuisines around the world, including Indian, Mexican, and Thai cuisine. Red chili powder can be used to add flavor and heat to a variety of dishes.

Ingredients:

  • dried Kashmiri Red chilies.

Characteristics:

  • Color: Red chili powder is a bright red color.
  • Heat: The heat of red chili powder varies depending on the type of chili peppers that are used to make it. However, most red chili powders have a moderate to high heat.
  • Flavor: Red chili powder has a sharp, pungent flavor.

Uses:

Red chili powder is a versatile spice that can be used in a variety of dishes. It is a popular ingredient in curries, chili con carne, stews, sauces, and marinades. Red chili powder can also be used to season meat, vegetables, fish, and eggs.

Tips:

  • Red chili powder can be stored in an airtight container in a cool, dark place for up to 6 months.

Overall, red chili powder is a versatile and flavorful spice that can be used in a variety of dishes. It also has a number of health benefits.

Instructions:

  1. Store the chat masala in an airtight container in a cool, dark place for up to 6 months.

chaat masla

Chaat masala is a spice blend that is commonly used in Indian cuisine. It is typically made with a combination of dried mango powder, cumin seeds, coriander seeds, black peppercorns, salt, and asafoetida. Chaat masala is used to add flavor and zest to a variety of dishes, including chaat, samosas, and pakoras.

Ingredients:

  • 1/4 cup dried mango powder (amchur)
  • 1/4 cup cumin seeds
  • 1/4 cup coriander seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon salt
  • 1/2 teaspoon asafoetida (hing)

Characteristics:

  • Color: Chaat masala is a light brown color.
  • Flavor: Chaat masala has a tangy, savory flavor.
  • Aroma: Chaat masala has a fragrant aroma.

Uses:

Chaat masala is a versatile spice blend that can be used in a variety of dishes. It is typically sprinkled over dishes at the end of cooking to add flavor and zest. Chaat masala can also be used to make marinades, sauces, and dips.

Enjoy!

jeera powder

Jeera powder is a spice that is made from ground cumin seeds. It is a popular spice in many cuisines around the world, including Indian, Middle Eastern, and North African cuisine. Jeera powder has a warm, nutty flavor and is often used to add depth and flavor to dishes.

Ingredients:

  • cumin seeds.

Characteristics:

  • Color: Jeera powder is a light brown color.
  • Heat: Jeera powder has a mild heat.
  • Flavor: Jeera powder has a warm, nutty flavor.

Uses:

Jeera powder is a versatile spice that can be used in a variety of dishes. It is a popular ingredient in curries, soups, stews, and rice dishes. Jeera powder is also often used to season meat, vegetables, and eggs.

Instructions:

  1. Store the chat masala in an airtight container in a cool, dark place for up to 6 months.

red chilli kutti

Laal mirch kuti is a type of chili pepper that is chopped into small pieces. It is commonly used in Indian cuisine, such as chutneys, pickles, and vegetable dishes.

Laal mirch kuti should be consumed in limited quantities, as it can be very spicy.

Ingredients:  

  • Dry red chilis.

Here are some tips for using laal mirch kuti:

  • Use it to add a spicy flavor to your favorite dishes.
  • Add it to chutneys, pickles, and vegetable dishes.
  • Use it to make a spicy marinade for meat or seafood.
  • Add it to your favorite Indian dishes, such as tandoori chicken or butter chicken.

Laal mirch kuti is a versatile and flavorful ingredient that can add a touch of heat to any dish.

kitchen king masala

Kitchen King Masala is a versatile spice blend that is widely used in Indian cuisine. It is a blend of over 20 spices. And it can be use in variety of dishes.

Ingredients:

    • Coriander seeds
    • Cumin seeds
    • Fennel seeds
    • Mustard seeds
    • Black peppercorns
    • Turmeric powder
    • Red chili powder
    • Dry ginger
    • Dry garlic
    • Cloves
    • Mace
    • Nutmeg
    • Cardamom
    • Cinnamon
    • Bay leaves
    • Fenugreek leaves
    • Kasuri methi (dried fenugreek leaves)

Instructions:

  1. Store the chat masala in an airtight container in a cool, dark place for up to 6 months.

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