Our Authentic Spice Collection
Bringing rich flavors and traditional recipes to every kitchen.
01
Mutton Masala
1️⃣ Marinate 250g mutton with salt, turmeric powder, and coriander powder for 10 minutes.
2️⃣ Heat 2–3 tbsp oil in a cooker, add coriander, and fry the mutton. Add 4–5 glasses warm water and pressure cook.
3️⃣ For dressing:
Fry 2 sliced onions until golden brown. Fry small coconut pieces, 10–12 garlic cloves, a handful of burst (khuskhus), 1 tsp coriander powder, and fresh coriander. Grind into a smooth paste.
4️⃣ In a pan, heat 3–4 tbsp oil. Add fresh coriander, 1–1.5 tsp Vahinisaheb Mutton Masala, and 1 tsp Vahinisaheb Sauda Masala. Add cooked mutton stock and the ground paste. Mix well.
5️⃣ Add remaining stock, simmer for 10 minutes, and serve hot.
02
Pavbhaji Masala
1️⃣ Pressure cook 300g potatoes, 100g capsicum, 100g carrots, and 100g green peas until soft.
2️⃣ In a pan, heat oil and fry 2 chopped onions until golden. Add 1 tsp ginger-garlic paste and chopped tomatoes; cook until oil separates.
3️⃣ Add 1 tsp Vahinisaheb Pav Bhaji Masala, ½ tsp Vahinisaheb Chilli Powder, a pinch of Vahinisaheb Turmeric, and salt to taste. Add required water and cook on low heat for 10–15 minutes.
4️⃣ Mash the cooked vegetables and mix well.
5️⃣ Top with 2 tbsp butter and fresh coriander. Serve hot with pav.
03
Samber Masala
1️⃣ In a cooker, add 2 potatoes, 1 brinjal, 4–5 drumstick pieces, 1 chopped onion, 1 chopped tomato, 1 cup moong dal, 1 bowl tur dal, a pinch of turmeric, 1 tbsp oil, and 2 glasses water.
Pressure cook for 2–3 whistles.
2️⃣ In a pan, heat 3 tbsp oil. Add curry leaves, mustard seeds, and cumin; let them splutter.
3️⃣ Add fresh coriander, 1 tbsp Vahinisaheb Sambar Masala, 1 tsp Vahinisaheb Chilli Powder, and salt to taste.
4️⃣ Add the cooked vegetables and lentils. Add required water and simmer on low heat for 20–25 minutes.
04
Sunday Masala
1️⃣ Boil 200g mushrooms and keep aside.
2️⃣ Sauté 2 finely chopped onions and 2 chopped tomatoes in 1 tbsp oil.
3️⃣ Grind 1 tsp ginger-garlic paste, a little fresh coriander, 20g cashew nuts, and a small piece of coconut into a smooth paste. Also make a separate paste of 1 onion and 1 tomato.
4️⃣ Heat 2 tbsp oil in a pan. Add onion-tomato paste and 1 tsp ginger-garlic paste; cook until oil separates.
5️⃣ Add 1 tsp Sunday Masala, 1 tsp Vahinisaheb Kitchen King Masala, ½ tsp Vahinisaheb Chilli Powder, ½ tsp Vahinisaheb Turmeric Powder, and salt to taste. Add required water and boil for 15 minutes.
6️⃣ Add boiled mushrooms, 2 tbsp cream, 1 tbsp ghee, and fresh coriander. Mix well and cook for 2–3 minutes.
05
Misal Masala
1️⃣ Pressure cook 1 bowl sprouted matki with turmeric and salt.
2️⃣ For masala paste: Fry 2 chopped onions, 1 chopped tomato, 2 tbsp grated ginger, and 5–6 garlic cloves in oil. Grind into a smooth paste.
3️⃣ Heat 2–3 tbsp oil in a pan. Add cumin seeds, mustard seeds, and curry leaves. Add the ground paste and cook until oil separates.
4️⃣ Add a pinch of Vahinisaheb Turmeric Powder, 2 tsp Misal Masala, 1 tsp Vahinisaheb Chilli Powder, salt to taste, and a pinch of gram flour. Mix well.
5️⃣ Add 2–3 glasses water and boil for 5 minutes.
6️⃣ Add cooked sprouted matki, mix well, and top with farsan and fresh coriander.
06
Sauda Masala
1️⃣ Cut 250g brinjals (slit for stuffing) and apply salt. Keep aside.
2️⃣ For masala: Fry ½ cup peanuts, 2 small coconut pieces, 1 tsp Vahinisaheb Coriander, and 10–15 garlic cloves in oil. Add fresh coriander and grind into a smooth paste.
3️⃣ Mix 1 tsp Vahinisaheb Sauda Masala, 1 tsp Vahinisaheb Kanda Lasun Masala, and a pinch of turmeric into the ground mixture. Stuff this masala into the brinjals.
4️⃣ Heat 2 tbsp oil in a pan. Add cumin seeds and curry leaves.
5️⃣ Add stuffed brinjals and sauté gently.
6️⃣ Pour 3 glasses warm water and cook for 15–20 minutes until soft.
07
Kitchen King Masala
1️⃣ Fry 100g cashew nuts in oil and keep aside.
2️⃣ Make a smooth paste of 4 onions, 3 tomatoes, 20g muskmelon seeds, and 20g cashew nuts.
3️⃣ Heat oil in a pan. Fry the onion paste until oil separates. Add 1 tsp ginger-garlic paste and cook. Then add tomato paste and boil for 5 minutes.
4️⃣ Add salt to taste, 1 tsp Vahinisaheb Kitchen King Masala, 1 tsp Vahinisaheb Garam Masala, ½ tsp Vahinisaheb Chilli Powder, and a pinch of Vahinisaheb Turmeric Powder.
5️⃣ Add fried cashews and required water. Simmer on low heat for 10 minutes.
6️⃣ Finish with 2 tbsp cream, 2 tbsp ghee (clarified butter), and fresh coriander. Mix well and serve hot.
08
Shahi Paneer Masala
1️⃣ Fry 250g paneer in oil until golden brown. Keep aside.
2️⃣ In a cooker, add 4 onions, 3 tomatoes, 2 cashews, 2 tsp muskmelon seeds, 2 red chillies, 3 tsp sesame seeds, 2 tsp peanuts, 1 piece coconut, and a pinch of turmeric. Cook for 2–3 whistles.
3️⃣ Cool and grind into a smooth paste.
4️⃣ Heat 4 tbsp oil in a pan. Add 1 tbsp Vahinisaheb Shahi Paneer Masala, 1 tbsp Vahinisaheb Kitchen King Masala, and ½ tsp Vahinisaheb Chilli Powder. Add the ground paste and cook until oil separates. Add salt to taste.
5️⃣ Add required water, place fried paneer into the gravy, and simmer on low flame for 10 minutes.
09
Super Garam Masala
1️⃣ Boil 4 eggs and keep aside.
2️⃣ Fry 2 chopped onions in oil. Fry ½ bowl coconut pieces separately.
3️⃣ Roast 2 tsp karale, 1 tsp coriander seeds, and grind with 15–20 garlic cloves, salt, fresh coriander, fried onion, and coconut into a smooth paste.
4️⃣ Heat 2–3 tsp oil in a pan. Add ½ tsp Vahinisaheb Garam Masala and ½ tsp Vahinisaheb Sauda Masala.
5️⃣ Add the ground masala and sauté well. Pour 2–3 glasses water and bring to a boil.
6️⃣ Add boiled eggs and simmer for 10 minutes.
10
Nonveg Special Masala
1️⃣ Wash 250g chicken and keep aside.
2️⃣ Heat 2–3 tbsp oil in a pan. Add 1 chopped tomato and 2 finely chopped onions; fry until light golden.
3️⃣ Add 1 tsp ginger-garlic paste and sauté.
4️⃣ Add 1–1.5 tsp Vahinisaheb Special Non-Veg Masala, a pinch of turmeric, ½ tsp Vahinisaheb Dhana Powder, and salt to taste. Mix well.
5️⃣ Add cleaned chicken and fry for a few minutes.
6️⃣ Pour 4–5 glasses warm water and cook on low heat for 15–20 minutes.
7️⃣ Garnish with fresh coriander and serve hot.
11
Kanda Lasun Masala
1️⃣ Cut 250g drumstick pieces. Add 3 tbsp gram dal and soak for 10 minutes.
2️⃣ For masala paste: Fry 1 chopped onion, 2 small coconut pieces, 2 tsp black sesame seeds, 1 tsp coriander seeds, and 10–15 garlic cloves in oil. Add salt and a little fresh coriander. Grind into a smooth paste.
3️⃣ Heat 2 tbsp oil in a pan. Add cumin seeds and curry leaves.
4️⃣ Add 1 tsp Vahinisaheb Kanda Lasun Masala, ½ tsp Vahinisaheb Sauda Masala, and a pinch of turmeric.
5️⃣ Add chopped drumstick and the ground paste. Sauté well.
6️⃣ Add 2–3 glasses water and cook until drumstick becomes soft.
12
Goda Masala
1️⃣ Cut 250g potatoes into small pieces.
2️⃣ For the masala paste: Sauté ½ bowl coconut pieces, 1 tsp coriander leaves, and 8–10 garlic cloves in oil. Add a little fresh coriander and grind into a smooth paste.
3️⃣ Heat 2–3 tsp oil in a pan. Add curry leaves and cumin seeds.
4️⃣ Add 1 tsp Vahinisaheb Goda Masala, ½ tsp Vahinisaheb Sauda Masala, and a pinch of Vahinisaheb Turmeric Powder. Mix well.
5️⃣ Add chopped potatoes and stir. Pour 2–3 glasses warm water and cook for 10–15 minutes until soft.
13
Biryani Masala
1️⃣ Cook 250g rice for biryani and keep aside.
2️⃣ Chop and cook 50g each of green peas, carrots, beans, and cauliflower.
3️⃣ Heat oil in a pan. Add 2 vertically sliced onions and fry on low flame until golden.
4️⃣ Add 2 sliced tomatoes, 1 tsp ginger-garlic-mint paste, ½ tsp Vahinisaheb Biryani Masala, ½ tsp red chilli powder, and a pinch of turmeric.
5️⃣ Add cooked vegetables, salt to taste, and 1 cup curd. Sauté well.
6️⃣ Add cooked rice, drizzle enough ghee on top, and mix gently.
14
Chat Masala
1️⃣ Wash and soak chickpeas for 6–8 hours. Pressure cook with water and salt until soft.
2️⃣ Finely chop onion, tomato, green chilli, and fresh coriander.
3️⃣ In a bowl, add cooked chickpeas, chopped vegetables, lemon juice, salt, and Vahinisaheb Chaat Masala. Mix well.
4️⃣ Add red chilli powder, cumin powder, and nylon sev to taste.
15
Chilli Powder
Red Chilli Powder is a finely ground spice made from dried red chillies. It adds vibrant color, heat, and bold flavor to Indian dishes.
🔸 Taste Profile: Spicy, sharp, and slightly smoky
🔸 Best Used For:
Curries & gravies
Sabzi & bhaji
Biryani & pulao
Chaat & snacks
Marinades
🔸 How to Use:
Add ¼ to 1 tsp while cooking, depending on your spice preference.
15
16
Coriender Powder
Coriander Powder is made from finely ground dried coriander seeds. It adds a mild, earthy, and slightly citrusy flavor to dishes.
🔸 Taste Profile: Mild, warm, and aromatic
🔸 Best Used For:
Vegetable curries
Dal & sambar
Chicken & mutton gravies
Stuffed vegetables
Masala blends
🔸 How to Use:
Add ½ to 1 tsp while sautéing onions or masala base for enhanced aroma and balanced taste.
15
17
Turmeric Powder
Turmeric Powder is a bright yellow spice made from dried turmeric roots. It is widely used in Indian cooking for its color, flavor, and natural health benefits.
🔸 Taste Profile: Warm, slightly bitter, and earthy
🔸 Best Used For:
Curries & gravies
Dal & sambar
Vegetable dishes
Rice preparations
Marinades
🔸 How to Use:
Add a pinch to ½ tsp while cooking to enhance color and flavor.
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FAQ'S
What products does Vahinisaheb Masale offer?
Vahinisaheb Masale offers a wide range of premium spices including turmeric powder, red chilli powder, coriander powder, garam masala, and other blended spices made from high-quality raw materials.
Are Vahinisaheb Masale products made from pure ingredients?
Yes, all our spices are made from carefully selected, high-grade raw materials. We ensure purity, freshness, and authentic taste in every pack.
How do you ensure product quality?
We follow strict quality control processes, hygienic manufacturing practices, and proper packaging standards to maintain freshness and flavor.
Are your products available in different packaging sizes?
Yes, we offer multiple packaging options to meet the needs of households, retailers, and bulk buyers.
Do you supply in bulk or wholesale quantities?
Yes, Vahinisaheb Masale provides bulk and wholesale supply options for distributors, retailers, and businesses.
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