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Homemade East Indian Bottle Masala Recipe

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


  • Cutting Board
  • Kitchen Knife
  • Skillet


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


  • 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. 


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.


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