Meal Prep

Masala

: Pre-Made Spice Blends For Quick Cooking

Chaat Masala

Chaat masala is another powdered spice mix, typically used to add flavour to street foods. It is made with amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida, and chilli powder. Garam masala might be added to it, too. Beyond preparing chaat, chaat masala is used in fruit salads made with papaya, sapodilla, apples, and bananas. Chaat masala is also sprinkled on potato salads, egg toasts, and fried items like samosas.

Panch Phoron

Panch phoron is a Bengali five-spice whole spice mix made of equal parts cumin, mustard, fennel, fenugreek, and nigella seeds. Used mostly in Eastern India, it releases an impeccable aroma when released into steaming hot mustard oil. This tadka is done before cooking vegetables, lentils, or even making pickles. Panch phoron imparts a slightly sweet flavour and is especially loved in dishes like aloo posto, shukto, or moong dal. 

Punjabi Chhole Masala

This spice blend is perfect for the slow-cooked Punjabi chole and also the quicker chana masala that is paired wth bhature. This masala blend gives you robust, tangy, and smoky spiced gravies and drier dishes. Its ingredients often include dried pomegranate seeds (anardana), amchur (dried mango powder), black cardamom, cumin, coriander, and dry red chillies. You can experiment and add it to stir-fries and meat dishes, too.

Podi Masala

This is for the South Indian fare, where podi masala, also known as gunpowder, adds a pop of flavour. It’s a roasted dry powder made from lentils (urad dal, chana dal), sesame seeds, dry red chillies, and salt. It’s a staple in South Indian homes, and traditionally eaten with idlis, dosa, or mixed with hot rice and ghee or oil. It’s spicy and nutty, and because it’s dry, it keeps well for several months when stored in an air-tight container. A spoonful of podi instantly lifts simple dishes and is a great quick fix for breakfast or snacks.

Tips For Using Spice Blends In Everyday Cooking

• Buy whole, grind fresh: Whole spices retain aroma longer. Grind small batches fresh to get the best flavour.

• Use sparingly at first: Some blends like chaat masala and chhole masala can overpower a dish. Start with a pinch and adjust to taste.

• Dry roast before storing: Lightly roast ingredients (except salt and hing) to enhance flavour and increase shelf life.

• Store airtight: Keep your masalas in airtight containers away from moisture, sunlight, and heat.

• Label your blends: Homemade masalas can look alike. Label them clearly to avoid mix-ups.

• Experiment across dishes: Sabzi masala works well in tofu stir-fries. Chaat masala on buttered popcorn is a game-changer, too.

Masala Blends FTW

Most Indian homes don’t measure masalas by the spoon – they go by instinct, aroma, and habit. But sometimes you might want to make your own blend that goes seamlessly into sabzis, gravies, and stir-fries. A good sabzi masala means your bhindi won’t taste like yesterday’s aloo. Chaat masala can make even plain cucumber feel chatpata. A spoon of chhole masala adds depth to masalas, without needing to roast and grind seven different spices. And the list, like your grandmother’s stories, goes on. These are not ‘shortcuts’; they’re tools every smart cook uses.