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Mandi masala, Homemade mandi masala

Mandi Masala (Homemade Spice Mix)

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Mandi masala is a fragrant blend of roasted whole spices and aromatic powders, includingcoriander, cumin, cardamom, cloves, turmeric, and dried lime. It’s the key seasoning that gives traditional mandi rice and meat its signature warm, smoky,and slightly tangy flavour.
Course Spice powder
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author sumisculinarynotes

Ingredients

Whole spices

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 5 green cardamom pods
  • 4 –5 cloves
  • 1 tsp fennel seeds optional
  • 1 small cinnamon stick
  • 1 dried bay leaf
  • A small piece of mace

Spice powders

  • 1 tsp dried lime powder loomi or 1 dried lemon (very important for authentic flavour, optional but recommended)
  • ⅛ tsp nutmeg powder
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri chilli powder
  • ½ tsp ginger powder
  • ½ tsp garlic powder

Instructions

Dry Roast the Whole Spices

  • In a heavy pan on low heat, add coriander seeds, cumin seeds, black peppercorns, green cardamom pods, cloves, fennel seeds (if using), cinnamon stick, dried bay leaf and small piece of mace.
    2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp black peppercorns, 5 green cardamom pods, 4 –5 cloves, 1 tsp fennel seeds, 1 small cinnamon stick, 1 dried bay leaf, A small piece of mace
  • If using a whole dried lemon (loomi), break it open, remove the seeds and add.
  • Roast for 2–3 minutes, stirring continuously, until fragrant.
  • Do not let them darken or burn — low heat is key.
  • Turn off the heat and let the spices cool completely.
  • Add the roasted spices to a spice grinder.
  • Grind into a fine powder.

Add the Spice Powders

  • Transfer the ground spice mixture to a bowl and add dried lime powder (if not using whole loomi), nutmeg powder, turmeric powder, kashmiri chilli powder, ginger powder and garlic powder.
    1 tsp dried lime powder, 1/8 tsp nutmeg powder, ½ tsp turmeric powder, ½ tsp Kashmiri chilli powder, 1/2 tsp ginger powder, ½ tsp garlic powder
  • Mix thoroughly until well combined.

Store

  • Store in an airtight container.
  • Keep in a cool, dry place.
  • Use it within 1–2 months for maximum aroma.

Notes

If you don’t have garlic powder and ginger powder, you can skip them. Instead, add ginger-garlic paste while marinating the chicken along with the mandi masala. This will give the same depth of flavour and keep the marinade rich and aromatic.