Ghee Roast Masala — Mangalorean Spice Blend, No Fillers

The masala that earned its name in a Mangalorean kitchen.

Sun-dried spices. Heavy on chilli, heavy on garlic. No fillers, no preservatives.

Ghee roast is a Mangalorean preparation that lives or dies by its masala. Toasted whole spices, two kinds of red chilli, generous garlic — slow-cooked in ghee until the oil separates and the dish goes from hot to deeply, fragrantly hot.

Our blend is built for that exact technique: red chilli (for heat), Byadgi chilli (for colour and depth without extra burn), black peppercorn, cumin, fenugreek, mustard, coriander, and garlic. Sun-dried before grinding so the natural oils stay alive and release in the pan.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use 3–4 tbsp per 300g of paneer, or 500g of chicken or mutton. Cook in ghee until the oil separates — that's the test for whether you've nailed it.

MADE OF

Red chilli, Byadgi chilli, Black peppercorn, Cumin seed, Fenugreek seed, Mustard seed, Coriander seed and Garlic

BEST WITH

Paneer, Potato, Chicken, Mutton

PAIRS WITH OUR:

Chettinad Masala · Sambar Masala — for a full South Indian spread

RECIPE — Paneer Ghee Roast (Serves 2)

Ingredients

• Paneer — 300 gm
• Onion chopped: 2 medium-sized onions (60 g)
• Curry leaves: 2 sprigs
• Mustard seeds: 1.5 tsp
• Hung curd: 30–40 g
• Red chilli powder: 1 tbsp
• Ghee Roast Masala: 3–4 tbsp
• Jaggery: 10 gm
• Tamarind pulp: 1 tbsp thick pulp
• Lemon: 1 tsp
• Fresh chopped coriander: 1 sprig
• Ghee: 3 tbsp
• Turmeric powder: ½ tsp

Method

• Cut the paneer into small cubes. Marinate with curd, red chilli powder, 1 tsp salt, turmeric and lemon juice. In a pan take 1 tbsp ghee and sear the paneer on all sides. Keep aside.
• In the same pan, take 2 tbsp of ghee, allow it to heat, then add mustard seeds and curry leaves. Once the mustard seeds start crackling, add the chopped onion and cook till light golden brown.
• Add the seared paneer and the ghee roast masala, add 15 ml of water and allow the masala to cook for 2–3 minutes. Add salt to taste.
• Once the masala is cooked and the oil separates, add the tamarind and jaggery. Mix well — the jaggery balances the taste. Garnish with freshly chopped coriander. Serve hot.

Note: paneer can be substituted with chicken, mutton, potatoes, or vegetables.

Common questions

Is this organic?
No. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

How is this different from a regular ghee roast masala?
Most generic ghee roast masalas are heavy on red chilli powder and short on the supporting cast — Byadgi chilli, fenugreek, mustard, coriander. Real ghee roast needs all of them in the right ratios.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight. No preservatives means freshness depends on storage.

Is this spicy?
Yes. Ghee roast is one of the spiciest South Indian preparations — chilli-forward and meant to be eaten with cooling rice, dosa or roti. Not for first-time spice-eaters.

How much do I use?
3–4 tbsp per 300g of paneer or 500g of meat. Adjust to taste.

Can I make it without ghee?
Technically yes, but you'll lose the dish. The ghee is integral — the spices need fat to bloom and the dish takes its name from the ghee. Use a good ghee, generously.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.