Kitchen King Masala (All-Purpose Spice Blend)

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Leena Kohli (@leenakohli)

Kitchen King Masala: What It Is & How to Use It

Kitchen King Masala is a bold, aromatic Indian spice blend made from roasted whole spices, herbs, and powdered spices. It’s called the “king” of masalas for a reason—it brings a royal touch to everyday dishes like sabzis, dals, curries, and...

Kitchen King Masala (All-Purpose Spice Blend) recipe
Prep Time
20min
Cook Time
15min
Total Time
35min

Ingredients

20 Servings
(1 serving = 1 tbsp)

Whole Spices

  • Cumin Seeds (Jeera)
    Cumin Seeds (Jeera)
    50g
  • Mustard seeds (Rai)
    Mustard seeds (Rai)
    50g
  • Fennel Seeds (Saunf)
    Fennel Seeds (Saunf)
    40g
  • Coriander Seeds (Sookha Dhaniya)
    Coriander Seeds (Sookha Dhaniya)
    70g
  • Cloves (Laung)
    Cloves (Laung)
    5g
  • Green Cardamom (Hari Elachi)
    Green Cardamom (Hari Elachi)
    8g
  • Black Cardamom (Moti Elachi)
    Black Cardamom (Moti Elachi)
    5g
  • Cinnamon Sticks (Dalchini)
    Cinnamon Sticks (Dalchini)
    8g
  • Poppy seeds (Khuskhus)
    Poppy seeds (Khuskhus)
    20g
  • Bengal Gram (Chana dal)
    Bengal Gram (Chana dal)
    10g
  • Star Anise (Phool)
    Star Anise (Phool)
    5g
  • Mace flower Javitri
    Mace flower Javitri
    1
  • Nutmeg Jaiphal
    Nutmeg Jaiphal
    1/2
  • Bay Leaves Tej Patta
    Bay Leaves Tej Patta
    2
  • Dry Red Chillies Dry Red Chillies
    Dry Red Chillies Dry Red Chillies
    10

Powdered & Dried Herbs

  • Dried Ginger powder (Saunth)
    Dried Ginger powder (Saunth)
    10g
  • Garlic powder (optional)
    Garlic powder (optional)
    5g
  • Fenugreek Leaves (Kasuri Methi)
    Fenugreek Leaves (Kasuri Methi)
    2tbsp
  • asafetida (Hing)
    asafetida (Hing)
    1/2tsp

Spice Mix

  • Turmeric
    Turmeric
    2tsp
  • Black salt
    Black salt
    1tsp
  • Mango powder (amchur powder)
    Mango powder (amchur powder)
    1tbsp
  • Kashmiri chilli powder
    Kashmiri chilli powder
    2tbsp

How to make Kitchen King Masala (All-Purpose Spice Blend)

Roasting and Grinding the Spices

  1. Step 1

    In a heavy-bottomed pan, dry roast cumin, mustard, fennel, and coriander seeds over low heat until fragrant. Stir continuously to avoid burning.

    Step 1.1: In a heavy-bottomed pan, dry roast cumin, mustard, fennel, and coriander seeds over low heat until fragrant
    Step 1.2: In a heavy-bottomed pan, dry roast cumin, mustard, fennel, and coriander seeds over low heat until fragrant
  2. Step 2

    Transfer the roasted spices to a plate and let them cool completely.

  3. Step 3

    In the same pan, roast the remaining whole spices (cloves, cardamoms, cinnamon, poppy seeds, chana dal, star anise, mace, nutmeg, bay leaves, and red chilies) until aromatic. Be careful not to burn them.

    Step 1.1: In the same pan, roast the remaining whole spices (cloves, cardamoms, cinnamon, poppy seeds, chana dal, star anise, mace, nutmeg, bay leaves, and red chilies) until aromatic
    Step 1.2: In the same pan, roast the remaining whole spices (cloves, cardamoms, cinnamon, poppy seeds, chana dal, star anise, mace, nutmeg, bay leaves, and red chilies) until aromatic
  4. Step 4

    Transfer the roasted spices to the plate with the other spices.

  5. Step 5

    Turn off the heat. While the pan is still warm, add dry ginger powder, garlic powder (if using), crushed Kasuri methi, and hing. Stir gently for a few seconds to bloom their aroma.

    Step 1.1: Turn off the heat
    Step 1.2: Turn off the heat
  6. Step 6

    Allow everything to cool completely.

  7. Step 7

    Grind the cooled spices in batches into a fine powder using a spice grinder or a high-powered blender.

    Step 1.1: Grind the cooled spices in batches into a fine powder using a spice grinder or a high-powered blender
  8. Step 8

    Sieve the mix and regrind any coarse bits if needed to achieve a consistent texture.

    Step 1.1: Sieve the mix and regrind any coarse bits if needed to achieve a consistent texture

Combining and Storing

  1. Step 1

    Add turmeric, black salt, amchur, and Kashmiri chili powder to the ground spice mix.

    Step 2.1: Add turmeric, black salt, amchur, and Kashmiri chili powder to the ground spice mix
  2. Step 2

    Stir until well combined, ensuring all the spices are evenly distributed.

    Step 2.1: Stir until well combined, ensuring all the spices are evenly distributed
  3. Step 3

    Transfer the finished masala to an airtight glass jar.

  4. Step 4

    Store in a cool, dry place away from sunlight to maintain its freshness.

Nutrition (per serving)

Calories

39.8kcal (1.99%)

Protein

1.9g (3.9%)

Carbs

5.1g (1.87%)

Sugars

0.3g (0.54%)

Healthy Fat

1.9g

Unhealthy Fat

0.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Use fresh, high-quality spices for the best flavor.

  2. Let the spices cool completely before grinding to preserve their oils and aroma.

  3. Skip the garlic powder for a no-onion, no-garlic version, catering to specific dietary preferences.

  4. Store the garam masala in small jars to keep portions fresh for longer.

FAQS

  1. How long does homemade Kitchen King Masala stay fresh?

    When stored properly in an airtight container in a cool, dark place, it can stay fresh for approximately 3-4 months.

  2. Can I adjust the heat level of this Kitchen King Masala?

    Yes, you can adjust the heat level by increasing or decreasing the amount of dry red chillies and Kashmiri chilli powder. For a milder flavor, use less chilli powder, and for a spicier blend, use more.

  3. What is the best way to grind the spices?

    A spice grinder or a high-powered blender works best for grinding the spices into a fine powder. Grind in small batches to ensure even consistency.

  4. Can I use this all-purpose spice blend in any dish?

    Yes, it is a versatile spice blend that can be used in a variety of dishes, including curries, stews, soups, and vegetable dishes. It adds warmth and depth of flavour to any recipe.

  5. Is it necessary to dry roast the spices?

    Yes, dry roasting the spices before grinding enhances their flavor and aroma. It also helps to remove any moisture, which can prolong the shelf life of the spice blend.

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Leena Kohli

(@leenakohli)

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