Spice Blends

Spice blends are essential for recreating authentic Indian dishes in European kitchens. Brands like Aachi, Everest, and Priya offer expertly crafted spice mixes for specific recipes, ensuring rich, traditional flavors with ease. Aachi Fish Fry Masala and Everest Tandoori Chicken Masala provide the ideal balance of spices for popular dishes like fish fry and tandoori chicken. 

Priya's Chicken 65 Masala and MTR’s Spicy Sambar Masala take the guesswork out of complex recipes, delivering authentic taste with minimal effort. These blends offer convenience by eliminating the need to source and mix individual spices, allowing European cooks to quickly prepare a wide variety of Indian dishes while preserving the true flavors of home.

Dookan.com offers a vast selection of authentic Indian spice blends for delivery across Europe. Customers can easily stock up on their favorite blends at affordable prices and with discounts like the Dookan12Club membership, which provides 12% off on most products.

Shipping is fast and reliable, with delivery options covering over 20 European countries, including the UK, Germany, France, and the Czech Republic. Orders are typically delivered within 1-2 business days through trusted carriers like PPL, DHL, and Slovak Parcel Service, with shipping costs starting at just €4.99. For added convenience, orders over €39 qualify for free shipping.

Vegetarian and Non-Vegetarian Top Indian Spice Blends Available in Europe 

Type	Masala Category	Brand	Product	Size
Vegetarian Masala	Raita & Chaat Masala	MDH	Dahivada Raita Masala	100g
			Chunky Chat Masala	100g
	Curry Masala	Priya	Egg Curry Masala	50g
		Everest	Rajma Masala	100g
			Rajma Masala (Bundle of 5)	100g
		MDH	Dal Makhani Masala	100g
			Sabzi Masala	100g
		Everest	Sabzi Masala	100g
		Aachi	Sabzi Masala	160g
	Biryani & Pulao Masala	Priya	Hyderabadi Vegetable Biryani Masala	50g
		Everest	Kitchen King Masala	100g
		Shan	Sindhi Biryani Mix	60g
			Pilau Biryani Masala	50g
	Paneer Masala	Everest	Shahi Paneer Masala	50g
		Priya	Paneer Butter Masala Powder	50g
	Regional Spices & Sambar	MTR	Spicy Sambar Masala Powder	100g
		Everest	Sambhar / Sambar Masala	100g
		Priya	Spicy Telegu Sambar Masala	50g
		Aachi	Madras Sambar Powder	160g
		MDH	Sambhar Masala / Sambar Masala	100g
		Everest	Sambhar / Sambar Masala (Bundle of 5)	100g
		MTR	Vangi Bhath Powder	100g
	Tea & Beverage Masala	Everest	Tea Masala	50g
		MDH	T-Plus (Tea) Masala	35g
	Miscellaneous Masala	Everest	Pav Bhaji Masala	100g
Non-Vegetarian Masala	Curry Masala	MDH	Chicken Curry Masala	100g
		Everest	Chicken Masala	100g
			Chicken Masala (Bundle of 5)	100g
		MDH	Chana Masala / Chickpea Curry Masala	100g
			Fish Curry Masala	100g
			Meat Curry Masala	100g
		Shan	Chicken Curry Masala	50g
			Butter Chicken Masala	50g
			Fish Curry Masala	50g
			Keema Curry Masala	50g
			Nihari Curry Masala	60g
		MDH	Meat Curry Masala	100g
	Biryani & Pulao Masala	MDH	Bombay Biryani Masala	100g
		Shan	Fish Biryani Mix	50g
			Memoni Mutton Biryani Masala	60g
			Malay Chicken Biryani Masala	60g
			Karachi Beef Biryani	60g
	Tandoori & BBQ Masala	Everest	Tandoori Chicken Masala (Bundle of 2)	50g
		Shan	Tandoori BBQ Masala	50g
		Priya	Tikka Seekh Kabab BBQ Mix	50g
		Shan	Shami Kabab Mix	50g
			Seekh Kabab Mix	50g
	Miscellaneous Masala	Priya	Paya Curry Masala Powder	50g

Indian Spice Blends For Quick And Flavorful Indian Meals in Europe 

Dish: Vegetable Curry

Ingredients

• Two tablespoons of Garam Masala
• One Onion (chopped)
• Two Garlic Cloves (minced)
• Ginger (grated)
• Mixed Vegetables (carrots, potatoes, peas)
• A Cup of Tomato Puree
• Half a Cup of Cream or Coconut milk

Recipe: Vegetable Curry Recipe 

• Sauté onions, garlic, and ginger in oil until golden.
• Add vegetables and cook for 5 minutes. 
• Stir in garam masala and tomato puree and simmer until vegetables are tender.
• Finish with cream or coconut milk for richness.

Dish: Tandoori Chicken

Ingredients:

• Two Tablespoons of Tandoori Masala
• 500g of Chicken Pieces
• Half a Cup of Yogurt
• 2 Tablespoons of Lemon Juice
• Salt to taste

Recipe: Tandoori Chicken Recipe

• Mix yogurt, lemon juice, tandoori masala, and salt. 
• Marinate chicken in the mixture for 2-4 hours.
• Grill or bake at 180°C until chicken is charred and fully cooked.
• Serve with naan or rice.

Dish: Pav Bhaji

Ingredients:

• 2 Tablespoons of Pav Bhaji Masala
• 2 Boiled Potatoes (mashed)
• A Cup of Mixed Boiled Vegetables (peas, carrots)
• An Onion (chopped)
• 2 Tomatoes (chopped)
• Butter and Pav (bread rolls)

Recipe: Pav Bhaji Recipe

• Sauté onions and tomatoes
• Add mashed potatoes and boiled vegetables.
• Stir in pav bhaji masala and mash everything together.
• Cook until well combined. 
• Serve with buttered pav bread.

Dish: Chickpea Curry (Chana Masala)

Ingredients:

• Two Tablespoons of Chana Masala
• A can of cooked Chickpeas
• An onion (chopped)
• Two Garlic Cloves (minced)
• Two Tomatoes (chopped)
• A cup of Water

Recipe: Chana Masala Recipe 

• Sauté onions and garlic until golden.
• Add tomatoes and cook until soft. 
• Add chickpeas, chana masala, and water. 
• Simmer until the curry thickens. 
• Serve with rice or roti.

Dish: Vegetable Biryani

Ingredients:

• Two Tablespoons Biryani Masala
• A cup of Basmati rice
• An Onion (sliced)
• A cup of mixed Vegetables (carrots, beans)
• Half a cup of yogurt
• Two tablespoons Ghee (clarified butter)

Recipe: Vegetable Biryani Recipe

• Cook rice separately. 
• In a pan, sauté onions and vegetables with biryani masala. 
• Add yogurt and cook for a few minutes.
• Layer rice and vegetable mix in a pot, cover, and steam on low heat for 10 minutes.
• Serve with raita.

Dish: Sambar (Lentil Stew)

Ingredients

• Two Tablespoons of Sambar Powder
• A Cup of Toor Dal (pigeon peas)
• A Tomato (chopped)
• Mixed Vegetables (drumsticks, carrots)
• A Tablespoon of Tamarind paste

Recipe: Sambar Recipe

• Cook Toor dal with water until soft.
• Add chopped vegetables, tamarind paste, and sambar powder.
• Simmer until vegetables are cooked through. 
• Serve with rice or dosa.

Dish: Rajma (Kidney Bean Curry)

Ingredients:

• Two Tablespoons of Rajma Masala
• A cup of kidney beans (soaked and cooked)
• An Onion (chopped)
• Two Garlic Cloves (minced)
• A cup of Tomato Puree

Recipe: Rajma Recipe

• Sauté onions, garlic, and ginger until golden. 
• Add cooked kidney beans, tomato puree, and rajma masala.
• Simmer for 20 minutes until thick.
• Serve with steamed rice.

Dish: Spicy Fish Curry

Ingredients

• Two Tablespoons of Fish Curry Masala
• 4 Fish Fillets (any firm fish)
• An Onion (chopped)
• Two Tomatoes (chopped)
• A Tablespoon of Tamarind Paste

Recipe: Fish Curry Recipe

• Sauté onions and tomatoes, add fish curry masala and tamarind paste.
• Simmer for 5 minutes, then add fish fillets and cook until tender.
• Serve with rice.

Elevate European Cuisine With Indian Spice Blends In European Cuisine

1. Recipe: Roasted Vegetables with Garam Masala

Ingredients

• 3 cups mixed vegetables (potatoes, carrots, zucchini)
• 2 tablespoons olive oil
• 1-2 teaspoons garam masala
• Salt to taste

Method: Garam Masala Roasted Vegetables

• Toss the vegetables with olive oil, garam masala, and salt.
• Spread them evenly on a baking tray.
• Roast in a preheated oven at 200°C for 25-30 minutes until golden and crispy.

2. Recipe: Tandoori Masala Grilled Chicken

• Ingredients:
• 500g chicken breasts or thighs
• ½ cup yogurt
• Two tablespoons tandoori masala
• 2 tablespoons lemon juice
• Salt to taste
• Method: Tandoori Grilled Chicken

• Marinate the chicken in yogurt, tandoori masala, lemon juice
• Salt for at least 2 hours.
• Grill or bake at 180°C for 25-30 minutes, turning halfway, until fully cooked and charred on the outside.

3. Recipe: Chickpea Salad with Chana Masala

• Ingredients:
• 1 can chickpeas (drained and rinsed)
• 1 cucumber (diced)
• 1 tomato (diced)
• 1 small onion (finely chopped)
• 1-2 teaspoons chana masala
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Method: Chana Masala Chickpea Salad

• Mix chickpeas, cucumber, tomato, and onion in a bowl.
• Drizzle with olive oil and lemon juice, then sprinkle chana masala over the salad.
• Toss everything together and serve chilled.

4. Recipe: Vegetable Stew with Pav Bhaji Masala

• Ingredients:
• 2 potatoes (diced)
• 1 carrot (sliced)
• 1 cup peas
• 1 onion (chopped)
• 2 tomatoes (chopped)
• 1 teaspoon pav bhaji masala
• 2 cups vegetable broth
• Method: Pav Bhaji Vegetable Stew

• Sauté onions and tomatoes in oil until soft.
• Add the vegetables and pav bhaji masala, stir for a minute, then add the broth.
• Let the stew Simmer for 20-25 minutes until the vegetables are tender.

5. Recipe: Rice Pilaf with Biryani Masala

• Ingredients:
• 1 cup basmati rice
• 1 onion (sliced)
• 1 teaspoon biryani masala
• 2 cups vegetable or chicken broth
• 1 tablespoon ghee
• Method: Biryani Masala Rice Pilaf
  Sauté onions in ghee until golden. Add the rice and biryani masala, stirring for a minute. Pour the broth, cover, and simmer until the rice is cooked and fluffy.

6. Recipe: Seafood Paella with Fish Curry Masala

• Ingredients:
• 200g seafood (prawns, mussels, fish)
• 1 onion (chopped)
• 1 bell pepper (sliced)
• 2 tomatoes (chopped)
• 1 teaspoon fish curry masala
• 1 cup rice
• 2 cups broth
• Method: Fish Curry Paella
• Sauté onions, peppers, and tomatoes until soft.
• Add the seafood and fish curry masala.
• Stir in rice and broth, cover, and cook until the rice absorbs the liquid.

7. Recipe: Bean Cassoulet with Rajma Masala

• Ingredients:
• 1 can white beans (drained)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 teaspoon rajma masala
• 1 cup vegetable broth
• Olive oil
• Method: Rajma Masala Bean Cassoulet
  • Sauté onions and garlic in olive oil until soft.
  • Add the beans, rajma masala, and broth.
  • Simmer for 15-20 minutes until the sauce thickens.
  • Serve with crusty bread.

Best Tips to Use Spice Blends to Make Restaurant-Style Food in Europe 

• Use Fresh Spices: Buy smaller quantities to keep spices fresh and flavorful.
• Toast Spices: Lightly toast whole spices to release their oils and enhance flavor.
• Layer Spices: Add spices at different stages of cooking for depth and complexity.
• Marinate Proteins: Use yogurt, lemon juice, and spice blends for marinating meats or paneer.
• Cook with Ghee or Oil: Fry spices in ghee or oil for a rich, authentic taste.
• Simmer Slowly: Let curries and sauces simmer to allow the spices to develop fully.
• Finish with Fresh Herbs: Garnish with fresh coriander or mint for added freshness.
• Adjust Spice Levels: Control heat by adjusting chili or masala quantities to your taste.
• Serve with Sides: Pair with naan, rice, or raita for a complete restaurant-style meal.
• Experiment with Fusion: Add Indian spices to European dishes for a unique twist.

Make Your Indian Spice Blends At Home In Europe

While purchasing ready-made blends is convenient, making your own allows for control over spice levels and freshness. Here are two simple recipes for standard blends you must try in Europe - 

Garam Masala Recipe

• Ingredients:
  • 2 tablespoons cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cardamom pods
  • 1 teaspoon black peppercorns
  • 2 cinnamon sticks
  • 4 cloves
  • 1 bay leaf
• Method: Toast all the spices in a dry pan for 1-2 minutes. Let them cool, then grind them into a fine powder using a spice grinder. Store in an airtight container.

Chaat Masala Recipe

• Ingredients:
  • 1 tablespoon cumin seeds
  • 1 tablespoon dried mango powder (amchur)
  • 1 teaspoon black salt
  • 1 teaspoon chili powder
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
• Method: Dry roast cumin, coriander, and fennel seeds. Grind them with the other ingredients to a fine powder. Store in an airtight container.

How To Store Indian Spice Blends For Maximum Freshness In Europe?

When stored properly, Indian spice blends can retain their rich flavors for up to 6-12 months. However, heat, light, and air exposure can reduce their potency over time. Ensuring proper storage can help maintain their freshness and aroma for longer.

• Use airtight glass jars or containers to protect spice blends from moisture and air.
• Store spices in a cool, dark place, away from stoves or windows, to avoid degradation from heat and sunlight.
• Label containers with the date of purchase or when they were made to track freshness easily.
• Avoid keeping spices above the stove, as the heat and humidity from cooking can shorten their shelf life.
• Grind only what you need, or store whole spices and grind them fresh to maintain their potency.
• Check spices for freshness regularly—if the aroma fades, it’s time to replace them.

Spice Blends Vs. Whole Spices: Which Is Best For Your Cooking?

Aspect	Spice Blends	Whole Spices
Convenience	Ready-to-use saves time	Requires grinding or toasting before use
Flavor Intensity	Flavors are mixed and can be milder over time	Provides more potent, fresher flavors
Versatility	Pre-mixed for specific dishes (e.g., garam masala, curry powder)	Can be customized to individual recipes
Shelf Life	Shorter due to pre-ground spices (6-12 months)	Longer when stored whole (up to 2 years)
Best For	Quick, everyday meals where convenience matters	Dishes that require strong, fresh flavors
Control Over Ingredients	Limited control over spice ratios or freshness	Full control over spice combinations and freshness
Storage	Easier to store in small containers	May require more space, but lasts longer
When To Use	Perfect for time-saving and consistent flavors	Ideal for complex dishes or special meals requiring depth of flavor

Dookan12Club Membership for Additional Savings 

Dookan12Club Membership offers exclusive benefits to regular shoppers on Dookan.com, making it an ideal option for those who frequently purchase Indian spice blends and other Indian grocery products in Europe. 

• 12% discount on all products.
• Members often have their orders processed on priority.
• Access to special deals, early product releases, and exclusive promotions. 
• Allows members to accumulate points that can be redeemed for future discounts.
• Free shipping on all orders. 

Premium Indian Spice Blends Delivered To Your Doorstep In Europe

Germany	Hungary	Bulgaria
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Belgium	Netherlands	Latvia
Slovenia	Luxembourg	Lithuania
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Greece	Portugal