Kitchen King Masala Recipe (No Onion No Garlic)

Kitchen King Masala is one of the most versatile and flavorful spice blends used in Indian cooking. It is aromatic, slightly warm, mildly spicy, and packed with the goodness of whole spices. This homemade masala instantly enhances the flavor of curries, sabzis, dal, pulao, and biriyani, making everyday meals taste more delicious and restaurant-style.

Kitchen King Masala is often called the "King of Masalas" because it combines a wide variety of spices commonly used in Indian cooking. The result is a balanced spice blend that delivers warmth, aroma, depth, and complexity to a wide range of dishes.

Jump to:

• About Kitchen King Masala
• Why I Love Kitchen King Masala
• Ingredients and Notes
• How To Make Kitchen King Masala
• Storing Suggestions
• Recipes In Which You Can Use Kitchen King Masala
• Helpful Tips For Kitchen King Masala
• Frequently Asked Questions
• More Homemade Spices
• Kitchen King Masala Recipe (No Onion No Garlic)

About Kitchen King Masala

Store-bought Kitchen King Masala brands often include onion and garlic powder. Since I cook meals without onion and garlic, I decided to create my own homemade version. Ever since then, I have never gone back to buying it from the store. 

This homemade Kitchen King Masala is fresher, more aromatic, customizable, and perfect for anyone seeking a flavorful spice blend without onion and garlic.

Unlike Garam masala, which is usually added near the end of cooking, Kitchen King Masala can be used throughout the cooking process. It provides a richer and more rounded flavor profile, making it especially popular in North Indian curries and vegetable dishes.

One of the things I love most about this spice blend is its versatility. Besides adding it to paneer curries and vegetable sabzis, I often use it in pulao, biriyani, dal, and bean recipes, and even in some dry vegetable stir-fries. A small amount can completely transform a simple dish into something much more flavorful.

Although the ingredients list may look long, most of the spices are common pantry staples. Once you gather everything, making Kitchen King Masala is surprisingly easy. Since it stores exceptionally well, I usually prepare a large batch and freeze most of it to keep it fresh and aromatic for months. 

Ingredients and Notes

• Cumin Seeds (Jeera): Provide earthy warmth and form the backbone of the masala.
• Caraway Seeds (Shah Jeera): Offer a delicate aroma and slightly sweet flavor.
• Coriander Seeds: Add citrucy, nutty notes and balance stronger spices.
• Yellow Mustard Seeds: Contribute mild pungency and depth.
• Fenugreek Seeds: Provide a subtle bitterness, but definitely enhance the flavor.
• Fennel seeds: Add sweetness and balance the species’ warmth.
• Bengal Gram (Chana Dal): Adds body and helps create a fuller texture.
• Black Peppercorns: Provide gentle heat and earthy flavor.
• Cloves: Add warmth and intense aroma.
• Mace (Javitri): Offers floral and slightly sweet notes.
• Green Cardamoms: Add freshness and fragrance.
• Black Cardamoms: Provide robust flavors.
• Cinnamon Sticks: Bring sweetness and warmth.
• Star Anise: Adds subtle licorice notes.
• Dry Red Chilies: Provide color and heat. Kashmiri chilies work best for a milder spice blend.
• Ground Nutmeg: Adds warmth and sweetness.
• Turmeric Powder: Provides color and earthy flavor.
• Dry Ginger Powder: Adds warmth and mild pungency.
• Black Salt: Enhances overall flavors.

How To Make Kitchen King Masala

• Heat a frying pan over medium-low heat and dry-roast the dried red chilis, stirring continuously.
• Roast them for about 3-4 minutes, or until the red chilis darken in color.
• Remove the red chilis from the pan and take them to the bowl or plate.

• In the same pan, dry roast Bengal gram (chana dal) on low heat until lightly golden.
• Remove it from the pan and place it in the bowl or plate with red chilis.

• Next, in the same pan, roast the cumin, caraway, fennel, coriander, fenugreek, and yellow mustard seeds over low heat until aromatic, about 3-4 minutes.
• Remove them from the pan and place them in the plate with red chilis.
• Make sure not to roast these spices on high heat, and they should not get dark brown.

• After that, roast the cinnamon sticks, cloves, black peppercorns, star anise, green cardamoms, black cardamoms, and mace on low heat until aromatic.
• Remove them from the pan and place them on the plate with the other ingredients.

• Let all the spices cool completely.

• Take all the roasted ingredients into a blender jar.
• To this, add nutmeg powder, turmeric powder, dry ginger powder, and black salt.
• Grind the spices into a fine powder.
• If your blender or grinder does not make the fine powder, I would suggest sieving the masala.
• Then grind the remaining coarse spices into a fine powder again.

Recipes In Which You Can Use Kitchen King Masala

Kitchen King Masala is extremely versatile and can be used in many recipes, such as:

• Paneer Butter Masala (No Onion No Garlic)
• Dum Aloo (No Onion No Garlic) / Punjabi Dum Aloo
• Rajasthani Panchmel Dal (No Onion No Garlic)
• Matar Paneer (No Onion No Garlic)
• Paneer Lababdar (No Onion No Garlic)
• Paneer Capsicum Masala (No Onion No Garlic)
• Pulao
• Stuffed Vegetables
• Dry Vegetable Sabzis
• Dal Preparations

More Homemade Spices