Basic Masala, Paste & Gravies — 16 Indian Masalas, Marinades, Curry Word Origin & 5 Gravy TypesBy Tourism369 · Food Production Operations &
Food Production · Part 4 · Module 21
Basic Masala, Paste & Gravies — 16 Indian Masalas, Marinades, Curry Word Origin & 5 Gravy Types
Masala is the soul of Indian cooking. A dish contains no more than 5–6 spices, with 1–2 predominant. Garam masala is sprinkled after cooking to retain aroma. Potli masala is the Indian sachet d’épices. Here is the complete guide to Indian masalas, pastes, and gravies.
🌶️ The Concept of Masala
“Masala” = Indian term for spices. May refer to single spice, a blend of spices, or the base of curry sautéed in oil. Key principles: a dish contains no more than 5–6 spices (1–2 predominant). Sequence of adding spices is critical — each must release full aroma before next is added. Spice categories: Hot Spices (red chilli, cloves, pepper) · Sweet Spices (fennel, cinnamon, mace) · Regional Spices (mustard/poppy in East; saffron/dry ginger in Kashmir).
🧂 16 Dry Masalas
1. Aamchoori Masala (Punjab)
Aamchoor, aniseed, cumin, ginger powder, coriander, red chilli, salt, ajowan. Tangy Punjab masala. Used to stuff okra, baby brinjal, bitter gourd. Souring agent.
2. Potli Masala = Indian Sachet d’Épices
Cubeb pepper, clove, stone pepper, allspice, cinnamon, mace, green cardamom, root of betel. Spices tied in muslin bag — infuses flavour in curries/biryani stock, then removed easily.
3. Khada Masala (Whole Spices)
Cinnamon, cloves, green cardamom, black cardamom, cumin. Tempered in hot oil to infuse flavour. In Lucknow: added to desi ghee to remove unwanted smell — called ghee durust dena. Same spices in muslin bag = Potli masala.
4. Garam Masala
Cumin, black cardamom, black peppercorns, coriander seeds, cloves, cinnamon, mace, bay leaf, green cardamom. Sprinkled on TOP of dish after cooking to retain aromas. Each spice broiled separately (different degrees of cooking). Awadhi version adds rose petals and star anise.
5. Chaat Masala
Cumin, peppercorns, black salt, dry mint, kasoori methi, green cardamom, cloves, cinnamon, asafoetida, tartaric acid, mace, dried mango powder. Used with Indian street food (chaat). Piquant, sour, spicy. Rarely made in hotels — available as market condiment.
6. Chana Masala (Punjab)
Coriander, cumin, red chillies, ginger powder, dried mango powder, cinnamon, black pepper, black cardamom, garlic, cubeb pepper, nutmeg, clove, mace, dried pomegranate seeds. Used for chickpea curry. Also for Pindi Chole (from Rawalpindi, Pakistan).
7. Pudina Masala
Dried mint, chilli powder, dried pomegranate seeds, chaat masala, garam masala, black salt. Predominantly mint-flavoured. Used for pudina paratha, kebabs, chaats.
8. Kebab Masala
Chaat masala, chilli powder, black salt, garam masala. Sprinkled on kebabs. Make weekly in hotels (freshness critical). Kasoori methi toasted and crushed.
9. Amritsari Machli Masala (Punjab)
Cumin, coriander, mint powder, ajowan, asafoetida, aamchoor, ginger powder, chilli powder. Used for Amritsari fish. Marinate fish in blend, batter-fry in besan batter.
10. Paanch Phoran (Bengal)
Anise, mustard, cumin, fenugreek, nigella, radhuni. Five-spice blend. Whole, unroasted — always tempered in hot oil. Used in Bengal for vegetables, lentils, fish.
11. Achari Masala = Indian Pickling Spice
Anise, mustard, cumin, fenugreek, nigella. Used in pickles and to create Achari gravy (tempered in hot mustard oil). Used whole — crushing gives bitter taste.
12. Bhatti Da Masala (Punjab)
Ajowan, green/black cardamom, clove, bay leaves, cumin, coriander, mace, nutmeg, black pepper, ginger powder, kasoori methi. Spices broiled to darker colour. For kebabs on open charcoal grill (bhatti/sigri).
13. Dum Ka Masala
Anise, ginger powder, green cardamom, black cardamom. Aromatic blend for dum cooking. Slow heat extracts flavours. Used for Mughlai dum dishes.
14. Gunpowder Masala (Tamil Nadu)
Dried curry leaves, red chillies, sesame seeds, black pepper. Very hot. Used to flavour rice with ghee. Served with idlis. Used as condiment, not cooking spice.
15. Bafat Masala (Mangalore)
Red chilli, coriander, cumin, mustard, pepper, turmeric, clove, cinnamon. Sun-dried for one week then ground. Keeps for weeks. Base for vegetable, fish, meat preparations.
16. Goda Masala (Maharashtra)
Coriander, sesame, dry coconut, dried red chillies, cumin, cinnamon, asafoetida, star anise, bay leaf, peppercorn, cobra saffron. Maharashtra’s regional masala. Also used in Konkani cuisine.
🍛 5 Basic Indian Gravy Types
Gravy = a liquid curry base. The word “curry” derives from the Tamil word Kaari = sauce.
1. Brown Gravy (Onion-Tomato Gravy / Pyaz-Tamatar)
Most basic Indian gravy. Base for many dishes. Made from onions, tomatoes, ginger-garlic paste, basic spices. Oil separates from masala = gravy ready.
2. White Gravy (Shahi Gravy)
Made from onions, cashew nut, poppy seeds (khaskhas), cream, white pepper. Shahi = Royal (nuts used). Korma is a derivative of white gravy.
3. Makhani Gravy
Based on tomatoes, butter, cream. Mildly spiced, rich, velvety. Base of Murg Makhani (Butter Chicken) and Dal Makhani.
4. Haryali / Green Gravy
Based on spinach and coriander purée. Vibrant green colour. Example: Palak Paneer, Haryali Chicken.
5. Yellow Gravy
Based on turmeric and yellow spices. Bright yellow colour. Common in North Indian cooking.
🎯 UGC NET Key Points — Part 4 Module 21
◆ Masala = Indian term for spice blend · A dish uses max 5-6 spices (1-2 predominant)
◆ Garam masala: sprinkled AFTER cooking on TOP to retain aromas
◆ Potli masala = Indian sachet d’épices (spices in muslin bag)
◆ Khada masala = whole spices tempered in oil · Ghee durust dena = in Lucknow (removing unwanted ghee smell with khada masala)
◆ Paanch Phoran (Bengal) = 5-spice: anise, mustard, cumin, fenugreek, nigella
◆ Achari masala = Indian pickling spice
◆ Bhatti/Sigri = charcoal grill/fire in Punjab
◆ Gunpowder masala (Tamil Nadu) = condiment not cooking spice
◆ “Curry” comes from Tamil word Kaari = sauce
◆ 5 basic Indian gravy types: Brown/Onion-Tomato, White/Shahi, Makhani, Haryali (green), Yellow
◆ Korma = derivative of White/Shahi gravy · Butter Chicken = Makhani gravy
◆ Garam masala: sprinkled AFTER cooking on TOP to retain aromas
◆ Potli masala = Indian sachet d’épices (spices in muslin bag)
◆ Khada masala = whole spices tempered in oil · Ghee durust dena = in Lucknow (removing unwanted ghee smell with khada masala)
◆ Paanch Phoran (Bengal) = 5-spice: anise, mustard, cumin, fenugreek, nigella
◆ Achari masala = Indian pickling spice
◆ Bhatti/Sigri = charcoal grill/fire in Punjab
◆ Gunpowder masala (Tamil Nadu) = condiment not cooking spice
◆ “Curry” comes from Tamil word Kaari = sauce
◆ 5 basic Indian gravy types: Brown/Onion-Tomato, White/Shahi, Makhani, Haryali (green), Yellow
◆ Korma = derivative of White/Shahi gravy · Butter Chicken = Makhani gravy