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Classic Indian dishes made perfect with Masala Raaj spices. Authentic flavours, authentic ingredients, authentic heritage.

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Featured Recipes

Each recipe is crafted to showcase the depth and purity of Masala Raaj spices. Simple ingredients, extraordinary results.

Masala Raaj Biryani Masala pack
Uses: Biryani Masala
45 min Serves 4

Hyderabadi Veg Biryani

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Hyderabadi Veg Biryani

45 min Serves 4 Masala Raaj Biryani Masala

Ingredients

  • 1.5 cups basmati rice, soaked 30 min
  • 2 tbsp Masala Raaj Biryani Masala
  • 2 cups mixed vegetables (carrot, beans, potato, cauliflower)
  • 1 cup thick curd, whisked
  • 2 onions, thinly sliced and fried golden (birista)
  • 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1/4 cup mint leaves + 1/4 cup coriander, chopped
  • 3 tbsp ghee or oil
  • A pinch of saffron soaked in 2 tbsp warm milk
  • Salt to taste

Method

  1. Parboil the soaked rice with salt and a few whole spices until 70% cooked, then drain.
  2. Heat ghee, saute ginger-garlic paste and tomatoes until soft. Add the vegetables and 2 tbsp Masala Raaj Biryani Masala; cook 5 minutes.
  3. Lower the heat, stir in the whisked curd and half the fried onions, mint and coriander. Simmer until the vegetables are just tender.
  4. Layer the parboiled rice over the masala. Top with remaining fried onions, herbs and the saffron milk.
  5. Cover tightly and cook on the lowest heat (dum) for 15-18 minutes. Rest 5 minutes, then fluff gently and serve with raita.
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Punjabi Chhole
Uses: Chhole Masala
30 min (+ soaking) Serves 4

Punjabi Chhole

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Punjabi Chhole

30 min (+ soaking) Serves 4 Masala Raaj Chhole Masala

Ingredients

  • 2 cups chickpeas, soaked overnight and boiled soft
  • 2.5 tbsp Masala Raaj Chhole Masala
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • Fresh coriander and sliced onion to garnish
  • Salt to taste

Method

  1. Heat oil, crackle the cumin seeds, then saute onions until deep golden.
  2. Add ginger-garlic paste and tomato puree; cook until the oil separates.
  3. Stir in 2.5 tbsp Masala Raaj Chhole Masala and a splash of water to form a thick masala.
  4. Add the boiled chickpeas with some of their cooking water. Simmer 12-15 minutes, mashing a few chickpeas to thicken the gravy.
  5. Garnish with coriander and raw onion. Serve hot with bhature, kulcha or rice.
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Mumbai Pav Bhaji
Uses: Pav Bhaji Masala
35 min Serves 4

Mumbai Pav Bhaji

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Mumbai Pav Bhaji

35 min Serves 4 Masala Raaj Pav Bhaji Masala

Ingredients

  • 3 potatoes, boiled and mashed
  • 1 cup cauliflower + 1/2 cup green peas, boiled
  • 2 tbsp Masala Raaj Pav Bhaji Masala
  • 2 onions, finely chopped
  • 3 tomatoes, finely chopped
  • 1 capsicum, finely chopped
  • 1 tbsp ginger-garlic paste
  • 3 tbsp butter
  • Lemon wedges, chopped onion and coriander to serve
  • 8 pav (soft rolls)

Method

  1. Melt butter, saute onion, ginger-garlic and capsicum until soft.
  2. Add tomatoes and cook to a pulp. Stir in 2 tbsp Masala Raaj Pav Bhaji Masala.
  3. Add all the boiled vegetables with a little water. Mash everything together while it simmers, 10-12 minutes, adjusting consistency.
  4. Finish with a knob of butter. Toast the pav in butter until golden.
  5. Serve the bhaji topped with butter, raw onion, coriander and a squeeze of lemon, with hot pav.
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Masala Raaj Pani Puri Masala pack
Uses: Pani Puri Masala
20 min Serves 4

Pani Puri at Home

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Pani Puri at Home

20 min Serves 4 Masala Raaj Pani Puri Masala

Ingredients

  • 24 ready puris
  • 3 tbsp Masala Raaj Pani Puri Masala
  • 1/2 cup mint + coriander, blended to a paste
  • 1 lemon, juiced
  • 1 litre chilled water
  • 2 boiled potatoes, diced
  • 1 cup boiled chickpeas or moong
  • Tamarind chutney to taste
  • Black salt to taste

Method

  1. Whisk 3 tbsp Masala Raaj Pani Puri Masala with the mint-coriander paste, lemon juice and black salt into the chilled water. Chill until ice cold.
  2. Mix the diced potato and boiled chickpeas as the filling.
  3. Crack a small hole in each puri, add a little filling and a touch of tamarind chutney.
  4. Dip and fill with the spiced pani just before eating.
  5. Serve immediately, one burst at a time.
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Masala Raaj Shahi Paneer Masala pack
Uses: Shahi Paneer Masala
30 min Serves 4

Shahi Paneer

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Shahi Paneer

30 min Serves 4 Masala Raaj Shahi Paneer Masala

Ingredients

  • 250 g paneer, cubed
  • 2 tbsp Masala Raaj Shahi Paneer Masala
  • 2 onions, boiled and pureed
  • 2 tomatoes, pureed
  • 10 cashews, soaked and ground to a paste
  • 1/4 cup fresh cream
  • 1 tbsp ginger-garlic paste
  • 2 tbsp ghee
  • Salt to taste

Method

  1. Heat ghee, saute ginger-garlic paste, then add the onion puree and cook until pale golden.
  2. Add tomato puree and cook until the oil separates. Stir in the cashew paste.
  3. Add 2 tbsp Masala Raaj Shahi Paneer Masala with a little water; simmer into a smooth, rich gravy.
  4. Fold in the paneer cubes and cream. Simmer gently 5-6 minutes so the paneer soaks up the masala.
  5. Serve hot with naan, roti or jeera rice.
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Masala Raaj Sambhar Masala pack
Uses: Sambhar Masala
35 min Serves 4

South Indian Sambhar

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South Indian Sambhar

35 min Serves 4 Masala Raaj Sambhar Masala

Ingredients

  • 1 cup toor dal, boiled soft
  • 2 tbsp Masala Raaj Sambhar Masala
  • 2 cups mixed vegetables (drumstick, pumpkin, brinjal, carrot)
  • 1 lemon-sized ball of tamarind, soaked and pulped
  • 1 tomato, chopped
  • 1 tsp mustard seeds
  • 2 dried red chillies + a sprig of curry leaves
  • 2 tbsp oil
  • Salt to taste

Method

  1. Cook the mixed vegetables with the tamarind pulp, tomato and salt until tender.
  2. Add the boiled toor dal and 2 tbsp Masala Raaj Sambhar Masala. Simmer 10 minutes, adjusting water to a pourable consistency.
  3. In a small pan, heat oil and crackle mustard seeds, red chillies and curry leaves.
  4. Pour this tempering over the sambhar and cover immediately to trap the aroma.
  5. Serve hot with idli, dosa, vada or steamed rice.
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Biryani MasalaChhole MasalaPav Bhaji MasalaPani Puri MasalaShahi Paneer MasalaSambhar Masala
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