EXPLORE OUR RECIPES
Shahi Paneer With Amashaa Masala Special Golden Gravy
Shahi Paneer Recipe (Serves 2)
Ingredients:
- Amashaa Masala Special Golden Gravy Premix
- 2 cups milk
- Oil/Ghee/Olive oil (as per preference)
- Paneer (cottage cheese)
- Fresh cream
Instructions:
In a mixing bowl, combine 50g Amashaa Masala Special Golden Gravy Premix with 2 cups of milk. Stir well until smooth and lump-free.
Heat a pan over medium flame and add oil, ghee, or olive oil as per your taste.
Pour the prepared gravy mixture into the pan, stirring continuously to prevent lumps.
Add paneer and fresh cream, then let the gravy simmer until it reaches the desired consistency.
Your rich and flavorful Shahi Paneer is now ready to serve. Enjoy!
Egg Bhurji With Amashaa Masala Onion Tomato Gravy
Egg Bhurji Recipe (Serves 2)
Ingredients:
- 3 tbsp Amashaa Masala Onion-Tomato Gravy Premix
- 2 eggs, beaten
- Oil/Ghee/Olive oil (as per preference)
- Water (as needed)
Instructions:
In a bowl, mix 3 tablespoons of Amashaa Masala Onion-Tomato Gravy Premix with water to form a smooth, lump-free mixture.
Heat a pan on medium flame and add ghee.
Pour the prepared gravy mixture into the pan and stir well.
Add the beaten eggs and cook while stirring continuously until the eggs are fully cooked and have absorbed all the gravy.
Your flavorful Egg Bhurji is now ready to serve. Enjoy with roti or toast!
Instant Coconut Barfi with Amashaa Masala Coconut Barfi Premix
Ingredients:
- 1 pack Amashaa Masala Coconut Barfi Premix
- 1 tbsp ghee
- 100ml milk for 250hm pack
Instructions:
Heat a pan on medium flame and add ghee.
Add Amashaa Masala Coconut Barfi Premix to the pan and stir continuously for 1-2 minutes.
Pour in 100ml milk and mix well until the mixture thickens and starts to set.
Grease a tray with ghee and transfer the prepared barfi mixture to it.
Spread it evenly and let it rest for 20-30 minutes to set completely.
Once set, cut into pieces and enjoy your delicious Instant Coconut Barfi!
Malai Paneer Tikka with Amashaa Masala White Gravy Premix
Ingredients:
- 250g Amashaa Masala White Gravy Premix
- 2-3 tbsp curd (yogurt)
- 250g paneer (cottage cheese), cut into cubes
Instructions:
In a bowl, mix 2-3 tablespoons of curd with 250g Amashaa Masala White Gravy Premix until smooth.
Add paneer cubes to the mixture and coat them well. Let it marinate for 30 minutes.
Cook the marinated paneer in a pan or tandoor as per availability, turning occasionally until golden and cooked through.
Your creamy and flavorful Malai Paneer Tikka is now ready to serve. Enjoy with mint chutney and onion rings!
Malai Paneer Gravy with Amashaa Masala White Gravy Premix
Ingredients:
- 50g Amashaa Masala White Gravy Premix
- 2 cups milk
- 2 tbsp fresh cream
- Paneer (as per requirement)
Instructions:
In a bowl, mix 50g Amashaa Masala White Gravy Premix with 2 cups of milk, stirring well to ensure a smooth consistency.
Heat a pan on low flame and pour in the prepared gravy mixture.
Add fresh cream and stir continuously. Let the gravy come to a gentle boil.
Add paneer cubes and cook for a few more minutes, allowing the flavors to blend.
Your rich and creamy Malai Paneer Gravy is now ready to serve. Enjoy with naan or rice!
Mushroom Curry with Amsahaa Masala White Gravy Premix
Ingredients:
- 50g Amsahaa Masala White Gravy Premix
- 2 cups milk
- 2 tbsp fresh cream
- 300g mushrooms (sliced)
- 1 tbsp oil (for stir-frying the mushrooms)
Instructions:
In a bowl, mix 50g of Amsahaa Masala White Gravy Premix with 2 cups of milk, stirring well to ensure a smooth consistency.
Heat a pan on low flame and pour in the prepared gravy mixture.
Add fresh cream and stir continuously. Let the gravy come to a gentle boil.
In a separate pan, heat 1 tbsp of oil and stir-fry the sliced mushrooms until golden brown and cooked through (about 5-7 minutes).
Add the stir-fried mushrooms to the simmering gravy and cook for a few more minutes, allowing the mushrooms to absorb the flavors.
Your rich and creamy Mushroom Curry is now ready to serve. Enjoy with naan or rice!
Amashaa Masala Kala Masoor Dal Recipe
Ingredients:
- 1 packet Amsahaa Masala Kala Masoor Dal Premix
- 1 cup kala masoor dal (from the premix pack)
- 4 cups water
- 1-2 tablespoons ghee
In a pressure cooker, heat 1-2 tablespoons of ghee over medium heat.
Add 1 cup of kala masoor dal (from the premix pack) into the cooker.
Pour in 4 cups of water.
Close the lid of the pressure cooker and cook for 40-45 minutes.
Let the cooker release 3-4 whistles, and then reduce the heat to a simmer. Allow the dal to cook thoroughly.
Once the pressure cooker cools, open the lid. Your flavorful, homemade-tasting Amsahaa Masala Kala Masoor Dal is ready!
Amsahaa Masala Sambar Rice Premix
Ingredients:
- 1 cup Amsahaa Masala Sambar and Rice Premix
- 2 cups water
- 1-2 tablespoons ghee
Instructions:
In a pressure cooker, heat 1-2 tablespoons of ghee over medium heat.
Add 1 cup of the Amsahaa Masala Sambar and Rice Premix into the cooker.
Pour in 2 cups of water and stir well to combine.
Close the lid of the pressure cooker and cook for 30-35 minutes.
Let the cooker release 3-4 whistles, then reduce the heat to a simmer and cook for a few more minutes to ensure the rice is fully cooked.Once the cooker cools, open the lid, and your Amsahaa Masala Sambar Rice is ready to serve!
Amsahaa Masala Lobia Premix
Ingredients:
- 1 cup Amsahaa Masala Lobia Premix (includes masala and lobia)
- 4 cups water
- 2 tablespoons ghee or oil
Instructions:
- In a pressure cooker, heat 2 tablespoons of ghee or oil over medium heat.
Add 1 cup of Amsahaa Masala Lobia Premix (which already contains the masala and lobia) into the cooker.
Pour in 4 cups of water and stir well to combine.
Close the lid of the pressure cooker and cook for 5-6 whistles on medium heat.
Once the whistles are done, reduce the heat and simmer for a few minutes to make sure the lobia is tender and well-cooked.
Once the cooker cools, open the lid, and your Amsahaa Masala Lobia is ready to serve!
Amsahaa Masala Amritsari Wadi Pulav Premix
Ingredients:
- 1 cup Amsahaa Masala Amritsari Wadi Pulav Premix (includes masala, rice, and wadi)
- 2 cups water
- 1-2 tablespoons ghee or oil
Instructions:
In a pan, pressure cooker, or Instant Pot, heat 1-2 tablespoons of ghee or oil over medium heat.
Add 1 cup of the Amsahaa Masala Amritsari Wadi Pulav Premix (which already contains the rice, masala, and wadi) into the pan or cooker.
Pour in 2 cups of water and stir well to mix everything together.
Cover and cook on low to medium heat for 30-35 minutes, occasionally checking to make sure the water doesn’t evaporate completely.
Close the lid and cook for 2-3 whistles on medium heat, then let it rest for 5-10 minutes before opening.
- Set to “Pressure Cook” on high for 5 minutes, then allow a natural pressure release for 5 minutes.
Amsahaa Masala Achari Dal Premix
Ingredients:
- 1 cup Amsahaa Masala Achari Dal Premix (includes lentils and masala)
- 4 cups water
- 2 tablespoons ghee or oil
Instructions:
In a pressure cooker, heat 2 tablespoons of ghee or oil over medium heat.
Add 1 cup of the Amsahaa Masala Achari Dal Premix (which already contains the lentils and masala) into the cooker.
Pour in 4 cups of water and stir well to combine.
Close the lid of the pressure cooker and cook for 4-5 whistles on medium heat.
Once the whistles are done, reduce the heat and simmer for a few more minutes to ensure the dal is cooked perfectly.
Once the cooker cools, open the lid, and your Amsahaa Masala Achari Dal is ready to serve!
Instant Poha Recipe in Hotel/ Hostel With Amashaa Masala Poha Premix
Ingredients (serves 1):
- 125g Amsahaa Masala Poha Premix (includes poha and dry fruits)
- 1/2 glass boiled water
Instructions:
In an airtight container, add 1/2 glass of boiled water from the hotel kettle.
Add 125g of poha from the Amsahaa Masala Poha Premix into the container with the water.
Close the container tightly and shake it well to ensure the poha is evenly soaked and the dry fruits are mixed in.
Let the container sit for 10-15 minutes, allowing the poha to absorb the moisture and flavors.
After 10-15 minutes, your Amsahaa Masala Poha is ready to serve!
Peri Peri Pasta Recipe In a Kettle with Amashaa Masala Peri Peri Pasta Premix
Ingredients (Serves 1):
- 100g penne pasta (or any pasta of your choice)
- 1 tablespoon oil (or butter/olive oil)
- 1 1/2 cups water
- 2-3 tablespoons Amsahaa Masala Peri Peri Pasta Premix
- 1/4 cup milk
- Veggies of your choice (onion, capsicum, or any other you like)
Instructions:
Place 100g penne pasta in the kettle. Add 1 tbsp oil/butter/olive oil. Pour in 1 1/2 cups water. Boil for 2-3 minutes.
In a bowl, mix 2-3 tbsp Amsahaa Masala Peri Peri Pasta Premix with 1/4 cup milk.
Add the sauce to the kettle with the pasta. Add chopped veggies (onion, capsicum). Cook for another 2-3 minutes.
Remove from the kettle, and your peri peri pasta is ready to serve!
Two-in-One Chicken Tikka Recipes (Snack & Gravy) with Amsahaa Masala Tikka Gravy Premix
Chicken Tikka Snack
Ingredients:
- 200g raw chicken
- 1/2 cup curd
- Amsahaa Masala Tikka Gravy Premix (to taste)
- Oil, ghee, or butter for cooking
Instructions:
- Mix 1/2 cup curd with Amsahaa Tikka Gravy Premix.
- Add raw chicken to the mixture, coating well.
- Marinate for 20-30 minutes.
- Cook the chicken:
- Pan Stir Fry: Heat oil/ghee and cook chicken until golden.
- Grill/Roast: Grill or roast until fully cooked and charred.
- Serve your Chicken Tikka Snack!
Chicken Tikka Gravy (Main Course)
Ingredients:
- 50g Amsahaa Masala Tikka Gravy Premix
- 1/2 cup water
- 3-4 tbsp tomato puree
- Ghee, oil, or olive oil
- Roasted/grilled chicken tikka pieces
Instructions:
- Mix 50g Amsahaa Tikka Gravy Premix with 1/2 cup water.
- Heat ghee/oil in a pan.
- Add tomato puree, cook until oil separates.
- Stir in the premix-water mixture, cook for a few minutes.
- Add cooked chicken tikka pieces to the gravy, stir well.
- Cook for 3-5 minutes and serve your Chicken Tikka Gravy!
Sambar recipe at home with Amashaa Masala Sambar Premix
Ingredients:
- 50g Amsahaa Masala Sambar Premix
- 1 cup water
- 2 glasses of water (for cooking)
- 1-2 tbsp ghee or oil
- Veggies of your choice (e.g., carrot, beans, drumstick, pumpkin, potato, etc.)
Instructions:
- Mix 50g Amsahaa Masala Sambar Premix with 1 cup water in a bowl.
- Heat 1-2 tbsp ghee/oil in a pressure cooker.
- Add chopped veggies and sauté for a minute.
- Add the sambar premix mixture to the cooker.
- Pour in 2 glasses of water and stir well.
- Close the lid and cook for 20-25 minutes.
- Open the lid, and your Sambar is ready to serve!
Instant Rajma Recipe With Amashaa Masala Rajma Tadka Premix
Ingredients (serves 2-3):
- 1 glass amashaa masala rajma tadka premix
- 5 glasses water
- 2 tbsp ghee or oil
Instructions:
- Heat 2 tbsp ghee or oil in a pressure cooker.
- Add 1 glass of rajma tadka premix to the cooker and stir for a minute.
- Add 5 glasses of water to the cooker and mix well.
- Close the lid and cook on low hea
- t for 30-35 minutes.
- Once cooked, your Rajma is ready to serve! Enjoy with rice or roti!
Instant Kadhi Pakoda Recipe With Amashaa Masala Kadhi Pakoda Premix
Ingredients:
- 1 cup Amsahaa Masala Kadi Pakoda Premix (for kadi)
- 3 cups water (for kadi)
- Amsahaa Masala Pakoda Premix (for pakodas)
- Water (for pakoda batter)
- Oil for deep frying
Instructions:
- Mix 1 cup Amsahaa Masala Kadi Pakoda Premix with 3 cups water and bring to a boil in a pan (no need to add curd).
- Prepare pakoda batter by mixing Amsahaa Masala Pakoda Premix with water, then deep fry the batter into pakodas.
- Once the kadi boils, add the fried pakodas and simmer for a few minutes.
- Your Kadi Pakoda is ready to serve!
5 Minutes Poha Recipe With Amashaa Masala Poha Premix.
Ingredients (serves 1):
- 125g Amsahaa Masala Poha Premix (includes poha and dry fruits)
- 1/2 glass boiled water
Instructions:
In an airtight container, add 1/2 glass of boiled water.
Add 125g of poha from the Amsahaa Masala Poha Premix into the container with the water.
Close the container tightly and shake it well to ensure the poha is evenly soaked and the dry fruits are mixed in.
Let the container sit for 10-15 minutes, allowing the poha to absorb the moisture and flavors.
After 10-15 minutes, your Amsahaa Masala Poha is ready to serve!
Khichdi Recipe In Hotel/Hostel in kettle with Amashaa Masala Rice Khichdi Premix
Ingredients (serves 1):
- 1 small bowl Amsahaa Masala Rice Khichdi Premix
- Water (for soaking and cooking)
Instructions:
- Soak the Amsahaa Masala Rice Khichdi Premix in a small bowl of water for 30 minutes.
- In a kettle, add all the khichdi mixture (rice and masala) from the bowl, along with the water.
- Keep the kettle open and turn it on. Once it starts boiling, stir the mixture.
- Once the khichdi is cooked, serve and enjoy your easy, tasty Rice Khichdi!
Pahadi Dal Recipe With Amashaa Masala Pahadi Dal Premix
Ingredients:
- Amsahaa Masala Pahadi Dal Premix
- 1 cup water
- Desi ghee or oil (for cooking)
Instructions:
- Heat a pan and add some desi ghee or oil.
- Add Amsahaa Masala Pahadi Dal Premix to the pan and roast it for 2 minutes (optional: use an iron pan for enhanced flavor).
- Add 1 cup of water to the roasted dal mix and stir.
- Let it cook for 30-35 minutes, allowing all flavors to blend.
- Serve the Pahadi Dal with rice!
Enjoy this aromatic and flavorful dal, perfect for any meal!
Holi Special Thandai with Amasahaa Masala Thandai Premix
Ingredients:
- 2 tbsp Amsahaa Masala Thandai Premix
- 1 glass milk
Instructions:
- Take 2 tablespoons of Amsahaa Masala Thandai Premix in a glass.
- Add milk to the glass and mix well.
- Stir until the premix is fully dissolved in the milk.
- For enhanced flavor, let the thandai rest for 15 minutes.
- Your refreshing Thandai is ready to enjoy!
Perfect for any occasion, especially during festive times!
Resturant Style White Sauce Pasta Recipe With Amashaa Masala White Sauce Pasta Premix
Ingredients:
- 4 tbsp Amsahaa Masala White Sauce Pasta Premix
- 1 cup milk (adjust as needed for sauce consistency)
- Butter or oil (for cooking)
- Boiled pasta (as per your requirement)
- Vegetables of your choice (e.g., mushrooms, capsicum, peas, etc.)
Instructions:
- Heat a pan and add some butter or oil.
- Add 4 tablespoons of Amsahaa Masala White Sauce Pasta Premix to the pan and roast for 1-2 minutes.
- Gradually add milk to the pan, stirring continuously, until you get a smooth sauce texture.
- Let the sauce cook and come to a boil.
- Add the boiled pasta to the pan and mix well.
- Add your choice of vegetables and stir everything together.
- Once everything is well combined and heated through, your White Sauce Pasta is ready to serve!
Enjoy this creamy and delicious pasta!

Amashaa Masala is India’s largest selling spice brand offering more than 200 masala variants in the form both pure and blends. Amashaa Masala has been providing solutions every day,
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