Kitchen King Masala Recipe (No Onion No Garlic)

Kitchen King Masala is aromatic, and flavorful and makes the dish wonderfully delicious. It is one of my favorite masalas I use in my recipes. Even though it contains various spices, making this spice blend at home is incredibly easy and quick.

Jump to:

• About Kitchen King Masala
• Ingredients
• Step by Step Directions
• Storing Suggestions
• Helpful Tips
• Frequently Asked Questions
• More Homemade Spices
• Recipe Card

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About Kitchen King Masala

Kitchen King Masala is a king of all masalas because it combines many spices, significantly used in Indian cooking. This masala is mainly used in North Indian-style curries and sabzis. But I also love using it in Pulao, Biriyani, and specific Dal recipes.

I have started using kitchen king masala for many years now. Initially, I used to buy from the store but not from my favorite spice brands. My favorite spice brands do make kitchen king masala but with onion and garlic powder. So one fine day, I decided to make my own homemade kitchen king masala powder. And then I never bought this spice blend from the store. 

Because this masala needs a long list of whole spices, I usually make it in a large batch. Then keep a small amount of masala in my kitchen, and I freeze the rest of the masala. Kitchen King Masala stays fresh in the freezer for longer, for up to almost a year. 

While some whole spices needed for this masala are basic, a few you might not have in your pantry. But believe me, it is worth buying those whole spices and making this spice blend. Especially if you do not use onion and garlic in your recipes, you must have this kitchen king masala without onion and garlic. 

Ingredients

We need 15 whole spices and 4 ground spices to make Kitchen King Masala. Most of the ingredients should be readily available in your pantry. But if you can not find something like Javitri (mace), it is okay to skip it. 

I can find all of the ingredients in the Indian grocery store, and they are pre-packed. But if you do not want to buy the spices in large quantities, you can buy them from a Bulk Barn store. They have most of the spices available, and we can buy as much as we want. 

Use the fresh and best quality spices to get the flavorful and aromatic Kitchen King Masala. Once you gather all the ingredients, it is super easy and quick to make the spice blend. 

I have used Kashmiri dry red chilis to make this masala. But if you want a very spicy Kitchen King Masala, use a very hot variety of dry red chilis. 

So we need the following ingredients

1. Cumin Seeds (Jeera)
2. Caraway Seeds (Shah Jeera)
3. Coriander Seeds (Sookha Dhania)
4. Yellow Mustard Seeds (Yellow Rai or Sarson)
5. Fenugreek Seeds (Methi Dana)
6. Fennel Seeds (Saunf)
7. Bengal Gram (Chana Dal)
8. Black Peppercorns (Kali Mirch)
9. Cloves (Laung)
10. Mace (Javitri)
11. Green Cardamoms (Hari Elaichi)
12. Black Cardamoms (Kali Elaichi)
13. Cinnamon Sticks (Dalchini)
14. Star Anise (Chakraphool)
15. Red Dry Chilis (Sukhi Lal Mirch)
16. Ground Nutmeg (Jaiphal)
17. Turmeric Powder (Haldi)
18. Ground Dry Ginger (Sonth)
19. Black Salt (Kala Namak)

Below, I have also posted a picture of ingredients with the name. So even if you are not aware of any of the spices, you will get an idea.

Step by Step Directions

• Heat a frying pan over low to medium heat and dry roast the dried red chilis, stirring continuously.
• Roast them for about 3-4 minutes or until red chilis become darker 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 cumin seeds, caraway seeds, fennel seeds, coriander seeds, fenugreek seeds, and yellow mustard seeds on low heat until they are aromatic for 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 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 pieces of spices again to a fine powder.

Storing Suggestions

• Store the spice blend into an airtight container or jar and keep it at room temperature for up to a month.
• If you can not use all the masala in a month, keep some at room temperature and place the rest in the fridge. You can also store all the masala in the fridge to save it fresher for longer.
• You can make this spice blend in a big batch and freeze it for up to a year. While using in the recipe, there is no need to bring it to room temperature. We can add cold masala to the recipe.

Helpful Tips

• Spices: Use the spices of the best quality and as fresh as possible for the aromatic and flavorful Kitchen King Masala. Do not roast all the masala together; I have grouped the same kind of masala and have roasted them together. So follow the recipe.
• Dry Red Chilis: I have used Kashmiri chilis to keep the masala mildly spicy. But if you like your masala very spicy, use a hot variety of dry red chilis.
• Mace (Javitri): If you can not find the whole mace, you can instead add ½ teaspoon of mace powder.
• Grinding Masala: This masala should be of fine consistency. So if your blender gives you a coarse powder, sieve it. Then grind the remaining bits of spices and sieve again until you get everything crushed into a fine masala.
• Scaling: This recipe can easily be halved, doubled, or tripled. 

Frequently Asked Questions

In Which Recipes Can I Use Kitchen King Masala?

You can use this masala for North Indian Style curries and sabzis. You can also use kitchen king masala instead of Garam masala powder in Paneer curries or vegetable curries. I also use kitchen king masala in some dal recipes like Dal Fry or Dal Makhani. It goes well in Pulao or Biriyani.

Can I Still Make This Masala If I Do Not Have Some Of The Spices?

If you are missing 2-3 spices, that is okay. You can still make this masala. But you should have essential ingredients like cumin seeds, coriander seeds, cardamoms, and cinnamon. And if you do not have one or two spices like Mace, Shah Jeera, Star Anise, or black salt, you can still make this masala.

How Long Can I Keep The Kitchen King Masala?

You can keep this spice blend at room temperature for up to a month. Then, in the fridge for up to 3 months and freeze the masala for up to a year. Make sure to keep the masala in an airtight container or jar.

More Homemade Spices

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