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Homemade East Indian Bottle Masala Recipe
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East Indian Bottle Masala Recipe

This bottle masala recipe is an authentic East-Indian spice mix. Similar to Indian curry powder or garam masala this is a unique blend of more than 20 different spices. Every family has its own variation of the recipe. This is mine, handed down from my family.
Course spice mix
Cuisine East-Indian, Indian
Keyword Bottle Masala, East-Indian recipes
Prep Time 4 hours 40 minutes
Cook Time 30 minutes
Drying time 6 hours 20 minutes
Total Time 5 hours 10 minutes
Servings 6 Kgs
Calories 180kcal

Equipment

  • Cutting Board
  • Kitchen Knife
  • Skillet

Ingredients

Large batch (5 kgs)

  • 2 kgs Hot red Chillies Kashmiri red chiles
  • 1 kg Sweet red Chilies Reshampati chilies
  • ¾ kg Coriander seeds dhania
  • 125 grams Cumin seeds jeera
  • ¼ kg Sesame seed teel
  • ¼ kg Poppy seeds khus khus
  • ¼ kg Mustard seeds rai
  • ¼ kg Wheat gehu
  • ¼ kg Chickpeas channa
  • ¼ Kg Whole Turmeric Haldi
  • 125 grams Black pepper corns kali mirch
  • 50 grams Cinnamon dalchini
  • 10 grams Cloves laung
  • 10 grams Cobra safron seeds Naikaiser
  • 10 grams Allspice kababchuni
  • 10 grams Green cardamoms hari elichi
  • 5 grams Black cardamoms kali elichi
  • 10 grams Fennel seeds Sauf
  • 10 grams Mace Javitri
  • 10 grams Mugwort Maipatri
  • 10 grams Sichuan pepper triphal
  • 10 grams Star anise bardian
  • 10 grams Caraway seeds Shahijeera
  • 1 Nutmeg Jaiphal
  • 10 grams Bay leaves Sambharpan

Small batch (1 kg)

  • 250 grams Hot red Chillies Kashmir red chilies
  • 50 grams Sweet red Chilies Reshampati chilies
  • 100 grams Corriander seeds dhania
  • 20 grams Cumin seeds jeera
  • 50 grams Sesame seeds til
  • 50 grams Poppy seeds khus khus
  • 50 grams Mustard seeds rai
  • 20 grams Wheat gehu
  • 40 grams Chickpeas chana dal
  • 30 grams Turmeric powder haldi
  • 20 grams Black pepper powder kali mirch
  • 6-inch stick Cinnamon dal chini
  • 12 Cloves laung
  • 7 Green cardamom hari elichi
  • 2 Black cardamoms kali elichi
  • 1 teaspoon Cobra saffron seeds negkesar
  • 1 teaspoon Allspice kabachini
  • 1 teaspoon Fennel seeds saunf
  • 1 teaspoon Mace javitri
  • 1 teaspoon Mugwort maipatri
  • 1 teaspoon Sichuan pepper tirphal
  • 1 no Star Anise bhadyan
  • 1 teaspoon Caraway seeds shahi jeera
  • 1 no Nutmeg Jaiphal
  • 2 Bay leaves sambharpan

Instructions

  • Clean and remove the stalk from the chilies
    Pro tip - it is best to wear gloves when working with chilies otherwise it can cause hot hands
  • Dry the chilies and all spices in the sun for a few days until you are sure there is no moisture in left
    Pro tip - any moisture in the spices will lead to mold in the spice mix.
  • Dry roast the spices and chilies in an earthenware or cast iron pan.
    Pro tip - the chilies when heated can release a very strong smell that often makes people cough. This can make it difficult for patients with asthma to breathe.
  • Blend all ingredients one at a time in a spice blender.  Sift and combine all the spices - so they blend well together.
    Pro tip - it is important that all the spices though ground separately are combined as one. So sift together more than once.
  • Fill in sterilized mason jars or bottles- label and seal well. It is best to use dark-colored bottles to protect from the sunlight.
    Pro tip - the bottles must be sterilized and completely dried before storing with the masala otherwise moisture can cause mold.
  • The bottle masala can last for up to 2 years if sealed well and kept in a cool dry place. 

Notes

Substitute for Bottle Masala. 

Bottle Masala is made up of more than 18 different spices so while these are not the exact substitutes they are great alternatives. 
  • Add the same amount of curry powder instead of bottle masala plus, ¼ teaspoon Garam masala. 
Or combine these spices then use the amount requested in the recipe.
  • 1 tablespoon Kashmiri chilly
  • 1 teaspoon Cayenne pepper 
  • 1 tablespoon Coriander powder
  • 1 teaspoon Cumin powder
  • ½ teaspoon Turmeric powder 
  • 2 bay leaves. 
  • ¼ teaspoon Garam Masala

     

Sterilize the jars

  • Sterilize jars and bottles by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C
    Pro tip- I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles.
  • Note - Leave them in the oven until you are ready to use them (you can turn the oven off).
  • Don’t forget to wash and sterilize the bottle lids as well.
 

Nutrition

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