Spice Blends

About Category

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

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

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

  • 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. 

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