East Indian Bottle Masala Recipe
This bottle masala recipe is an authentic East-Indian spice mix similar to curry powder. The bottle masala which as an Indian curry powder is a unique blend of more than 20 different spices. Every family has its own variation of the recipes. This is mine, handed down from my family.
This bottle masala recipe is an authentic East-Indian spice mix similar to curry powder. The bottle masala which as an Indian curry powder is a unique blend of more than 20 different spices. Every family has its own variation of the recipes. This is mine, handed down from my family.
Equipment /Tools
- Cutting Board
- Kitchen Knife
- Skillet
Ingredients
- 1 1/2 kgs Red Chillies hot
- 1 1/2 kg Red Chilies sweet
- 3/4 kg Coriander seeds whole
- 125 grams Cumin seeds jeera
- 1/4 kg Sesame seed teel
- 1/4 kg Poppy seeds khus khus
- 1/4 kg Mustard seeds
- 1/4 kg Wheat
- 1/4 kg chick peas channa
Whole spices
- 1/4 Kg Turmeric whole
- 125 grams pepper corns
- 50 grams Cinnamon dalchini
- 10 grams Cloves
- 10 grams Naikaiser
- 10 grams All spice kababchuni
- 10 grams Cardamoms elichi
- 10 grams Tirphal
- 10 grams Maipatri mace
- 10 grams Star anise bardian
- 10 grams Caraway seeds Shahijeera
- 10 grams Zaipatri
- 1 Nutmeg
Instructions
- Clean and remove the stalk from the chilies
(best to wear gloves when working with chilies) - Dry chilies and all spices in the sun for a few days until you are sure there is no moisture in left
- Dry roast the spices and chilies in an earthenware or cast iron pan.
- Blend all ingredients one at a time in a spice blender.
- Sift and combine all the spices – so they blend well together
- Fill in sterilized mason jars – label and seal well
Storage
- The bottle masala can last for up to 2 years if sealed well and kept in a cool dry place.
- If the spices are not dried properly the spice blend can mold quickly due to moisture.
Recipe Notes
Substitute for Bottle Masala.
Bottle Masala is made up of more than 18 different spices so while these not the exact substitutes they are great alternatives.- Add the same amount of currry powder instead of bottle masala plus, 1/4 tsp Garam masala.
- 1 tbsp Kashmiri chilly
- 1 tsp Cayenne pepper
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 2 bay leaves.
- 1/4 tsp Garam Masala
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Nutrition Information
Serving: 0g | Calories: 180kcal | Carbohydrates: 25g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 620mg | Fiber: 11g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 77mg | Calcium: 263mg | Iron: 8mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Cherryl says
Hi
Thanks so much for your wonderful recipes. Can you tell me if Purridge is an East Indian recipe please?
Veena Azmanov says
Hey Cheryl. Sorry your comment got redirected to spam for some reason. I honestly have no clue what is Purridge. Perhaps I may know it by a different name. What is it made of? looks like?
Rohini Henriques says
Yes! My Grandma used to make Purridge… It’s a greenish yellow gravy! Will get the recipe from Mum.
geet says
Hello Please let me know the amount of chillies are actually 3 kgs as it looks too much..Please tell.
Veena Azmanov says
Yes, this is a spice mix –
It is a big batch because that’s how it is traditionally made once a year. Stored in bottles for the full year.
You can half the recipe but the small quantities might be difficult to divide. I hope that makes sense. Thanks
geet says
hi I love your recipe of east India bottle masala but cant understand the amount of chilies used.Please confirm to me.
Veena Azmanov says
Thanks – happy you like my recipes