East Indian Bottle Masala Recipe a traditional, safeguarded secret recipe from the East Indian Community. Who are East Indian’s they are small catholic community mostly originating from the coastline of Mumbai like Gorai, Vasai, Versova, Bandra, Colaba, Thane and Mazgaon. You must have read about the East Indian company formed in history during British rule. This company was majorly formed by East Indian community. Their food is mainly a fusion of Portuguese food and Maharashtrian food.
For people who don’t know what Bottle Masala is? Let me explain this is a red-orangish spice powder used universally by this community for veggies, meat, chicken, curries, fish fry etc. The ingredients are kept in the sun for 2 days or roasted separately into a pan. Then they were hand-pounded with a big wooden stick on a big sized okhla (vessel used for pounding). Mainly made during summer so the masala is sufficient throughout the year.
Now in modern days these are grounded into a grinder or taken to a mill (chakki) to grind. The bottle masala were always stored in alcohol bottles in the ancient days hence got the name bottle masala.
I knew about this masala since my childhood but my mother being a Goan we never used this home. However always eaten recipes like chinchoni, amti, fish curry etc with this masala through friends or neighbors. Also other recipes like fugea (yeast buns), pancakes, frithad masala, lonvas etc are very popular.
I am sure you would think why me posting this recipe??? Would love to answer this I am already a cocktail of 2 regions before marriage and post marriage got into cooking east indian food as hubby hails from this community. Hope you are convinced now 😉 as I am inter-regional person…. this bottle masala recipe is not shared easily as every family has their own blend of masala and kept as a guarded secret. However since I know this recipe would love to share as sharing would keep this from getting extinct and more people could try and know this masala.
My sister in law and mother in law use this spice powder for all their dishes. Be it curries, fries, veggies, rice anything the bottle masala enhances the flavor and uplifts the taste of the dish. I make them sometimes home or my sis in law is kind enough to lend me some 🙂
You could dry these masala under hot sun for 2 days alternatively dry roast them individually on a pan. I dry roasted them on a pan as didn’t had patience to dry them in hot sun. Choose any method as per your convenience.
My recipe for bottle masala is less spicy as prefer less spice but you could make them spicier by adding more chilies. Approximately this masala requires 25-26 ingredients so keep them ready before you start making them.
This recipe is dedicated to some of my readers who had requested me to post this recipe. Hope you would make this soon.
Let’s make East Indian Bottle Masala Recipe stepwise:
1. Dry all the ingredients under hot sun consecutively for 2 days. Otherwise dry roast the ingredients like I have done. Heat a wide bottomed pan and dry roast the kashmiri red chilies for 8-10 mins over low heat. Keep stirring continuously and keep any eye as the chilies shouldn’t get burnt so keep the heat low throughout. If your pan is small then fry into small batches as roasting is a crucial part.
2. Similarly roast the rest of ingredients for 7-8 mins on low heat or until they are fragrant and aromatic. Keep stirring in between.
3. Dry grind the roasted spices until fine or alternatively get it pounded into a mill or chakki.
4. Store the east indian bottle masala into an airtight container or bottles. For longer life shelf place in the fridge should last upto a year. But better to use them earlier otherwise it would loose it’s flavor, potency and taste.
East Indian Bottle Masala recipe below:
- 1 kilo dried kashmiri red chilies or bedgi chilies (de-seeded)
- 250 gram dried red madras chilies
- 25 gram wheat grain (gehu dana)
- 80 gram turmeric (haldi)
- 5 gram stoneflower (dagdaphool)
- 5 gram mugwort (maipatri)[b] (optional)[/b]
- 200 gram cumin seed (jeera)
- 15 gram fenugreek seed (methi)
- 500 gram coriander seed (dhaniya)
- 150 gram mustard seed (rai)
- 250 gram poppy seed (khuskhus)
- 50 gram peppercorn (kalimiri)
- 15 gram cloves (lavang)
- 250 gram sesame seed (safed til)
- 15 gram caraway seed (shahi jeera)
- 14-15 green cardamom (choti elaichi)
- 7-8 black cardamom (badi elaichi)
- 10 gram cinnamon stick (dalchini)
- 10 gram asofoetida (hing)
- 25 gram bayleaves (tejpata)
- 1 nutmeg (jaifal)
- 5 gram goan teppal or tirphal spice
- 5 gram star anise (badiya)
- 5 gram saffroncobra (nagkesar)
- 15 gram fennel seed (saunf)
- 5 gram mace (javitri)
- 50 gram bengal gram (chanadal)
- 5 gram allspice (kebabchini)
- 7-8 strands of saffron (kesar)
- salt as required
- Dry all the ingredients under hot sun consecutively for 2 days. Otherwise dry roast the ingredients like I have done. Heat a wide bottomed pan and dry roast the kashmiri red chilies for 8-10 mins over low heat. Keep stirring continuously and keep any eye as the chilies shouldn’t get burnt so keep the heat low throughout. If your pan is small then fry into small batches as roasting is a crucial part.
- Similarly roast the rest of ingredients for 7-8 mins on low heat or until they are fragrant and aromatic. Keep stirring in between.
- Dry grind the roasted spices until fine or alternatively get it pounded into a mill or chakki. Store the east indian bottle masala into an airtight container or bottles. For longer life shelf place in the fridge should last upto a year. But better to use them earlier otherwise it’s loose it’s flavor and taste.
Anne says
this is the first time I saw this article. thank you so much for sharing this recipe. Since the rains have almost started will try it next time. Thank you once again n God bless you. I know the taste of this masala as I was born n lived part of my life in Kalina.
maria says
Thanks Anne for your kind words
Malavika says
HI Maria,
I made Bottle Masala yesterday and boy does it require TLC!! It was worth it and I am waiting to hear from a friend who received some from me. I found your proprtions to be too much for the quantity I needed, so I got my hubby to cut it in half while I gathered all the ingredients from my pantry.
maria says
Thanks Malavika, the bottle masala is meant for a year, depends on your usage. Eagerly waiting for your feedback.
Wlvis says
Hello Cary Noel
U mention abt TLC. What is this exactly. Where will I get it and what is the proportion to be be in the masala.
Fiona fernandes says
I had this masala years ago given by a friend beryl fonn from Bombay. Now l made it according to your recipe and shared it with my friends and family. They were thrilled. It turned out well. Tasty and delicious. Thank you very much.
maria says
Pleased to know this Fiona, thanks for positive feedback. You are welcome and glad your friends and family were thrilled 🙂
Shilpa says
Hi, do the green and black cardamoms need to be shelled? or do you use the whole thing, skin and all? Thanks,
Shilpa.
maria says
Shilpa I always use the cardamoms with shells, hope this information helps you.
olivia crasta says
Thank you so much for this recipe! We’re Mangalorean, and have some relatives in Mumbai.. I have some memories as a kid- Everytime someone came home from there, my mom would ask them to get bottle masala… Now it’s been years since we used that masala n now I’m married n I’d even forgotten it’s flavor until last year… I suddenly decided to dig out the recipe , n I made it n gifted it to my mom in a lovely bottle:) you have no idea how thrilled she was ! And by the way, she said it was the best bottle masala she had ever got her hands on. Now it’s time to make my second batch 🙂 ty so much once again 🙂
maria says
Thanks Olivia very pleased to know this convey thanks to your mom as well. Surely make and you are always welcome. Bottle Masala comes handy every time 🙂
Clifford Rodricks says
I think you got it ALMOST 99% right, but like they say, that one ingredient, they always leave out or put in secretly. But I think you got it 99.9 % and I am a PURE 100% EI EI O and can vouch for your recipie, Since a very young age I have always been involved with the whole process of making the bottle masala, with my mum and aunt, right from the buying of the spices from the pathan guy who would come with his sack over the shoulder and dish out the spices from different sized brass and copper mugs. And then when he stopped we had to go to crawford market , and when that got tedious too , then go to the thane market. For the drying process, put bedsheet, or paper in the morning, and stand watch to shoo the birds, pick up in the evening, before sunset, next day and third day same thing. Then clean the stuff, then roast, and cough with the pungent smell, then the grinding process, of which i have seen all 3 from the in home, wooden cask pounding to the electric pole pounding and to the chakki mill grinding. Congratulations
maria says
Thanks Clifford for positive views. Glad to know about your culture and tradition. I know nobody shares their secret for bottle masala. Also I know how troublesome it is to make this home.
Lynn D. says
Dear Maria;
Thank you so much for sharing this recipe, but also the story–food and stories are always so intertwined and you capture that so well! I am American, of German, French, English and Scottish heritage and my husband is from LA and of German and Sephardi Jewish roots but we both love India and have been fortunate to spend time there, working and learning about the rich cultures that abound throughout the country. Our last trip in 2013 included travel to Mumbai, Goa and Kerala and was pleased when I found a Goan Fava Bean Masala Curry recipe to make last night. I had had a busy day at work and started cooking too late, plus had no idea what a Bottle Masala was, so I made do with some Masala curry purchased at an Indian store here in my town. It was good but I felt like it needed something more so this morning went on a Google search of Bottle Masala and was so happy to find your recipe! I cannot wait to prepare my own! Thank you for sharing!
maria says
Lynn thanks for your positive and lovely words 🙂 Pleased to know about you and glad you have spent time in India. Also goa is my mothers native and kerala my fathers native place, Mumbai has been my birth place and post marriage settled in Pune. Yes bottle masala is mainly used for east indian cuisine a part of community which lives along the coastal lines of Mumbai as my hubby belongs to east indian community. Do try this masala and let me know how it was? you can use this masala for veggies, gravies or curries and even for fish fry.
Jasmeetkaur says
Hi Maria,
Thank you dear for sharing the masala receipe.As in my family it’s also a flavour of India…My moment is from redi (near Goa)and father from Kolhapur.The more interesting fact is my mother in-law was from Vasai (Gonsalves)and father in-law from Punjab.was had food from almost half India. We still miss a lot the chinconi,solkadhi, babhat,etc.thank you from bottom of my heart to share the masala. Jasmeetkaur
maria says
Jasmeet pleased to know about your family. My father is from Kerala my mom from Agonda (Goa). My husband from Mumbai (Gonsalves) jiju from Punjab. So similar story 😉 You are welcome! thanks.
Yvonne says
Thanks a lot MARIA for your reply to my query
maria says
welcome Yvonne 🙂
Yvonne says
Hi maria
I am east indian kulbi
I want to know howmuch DALCHUNI required for this recipe
You have mentioned 10 gms dont you thing it is less
maria says
Yvonne firstly would like to apologize for the delay in reply. I was on a short trip hence didn’t had access to internet. You can use 10 grams dalchini but you can us up to 20 grams if you like cinnamon taste. Let us know how the masala was? thanks again.
Apolina Fos says
Hi Maria, I’snt there a mistake with the proportions? 400g of turmeric seems a lot!
maria says
Yes its a huge mistake thanks for highlighting have rectified the same. It should be 80 grams of turmeric powder.
cary noel says
my mother is an east Indian, i make my own bottle Masala, my way and iball it with some other ingredients, it comes out awesome..i love to fuse in some other ingredients that gels well with it… my friends ask me how come your bottle masala taste so different and delicious, most of my chef friends goes crazy using the bottle masala i make, they use it in the restaurants. i tell them i use an ingredient called TLC..you have to be passionate when ever you are making anything. that’s the precious ingredient. patience is the mother of all virtues..cooking is an art that comes naturally so some..
maria says
true cary cooking is an art and also nobody could beat mother’s food or recipes thanks for sharing 🙂
cary says
hi, maria
do you have the recipe, how to make dry bombil masala, the ones they make and sell in bandra, in the packet. if so could you email it to me.
thanks and have a nice day…
maria says
Cary will have to check this recipe and would get back to you. Give me some time for the same.
Ash-foodfashionparty says
Interesting. Family recipes are so precious and thanks so much for sharing.
maria says
Thankyou Ash 🙂 yes they are indeed and you are welcome.
priya says
Was just wondering how come you know about Our East Indian Masala….Good to know that ur hubby is an east indian…liked this version of bottle masala .god bless for sharing..
maria says
Welcome Priya and thankyou 🙂