KITCHEN BASICS
How Much Masala Should I Use?
A quick reference for every Khushilo masala and powder, for a dish that serves four.
Quick reference (serves 4)
- Sambar Powder — 2–3 tsp
- Rasam Powder — 1–2 tsp
- Bisi Bele Bath Powder — 3 tbsp
- Donne Biryani Masala — 2–3 tbsp per 500 g meat
- Chicken Masala — 2 tbsp per 500 g chicken
- Chicken Kabab Powder — 3–4 tbsp per 500 g chicken
- Garam Masala — ½–1 tsp
- Chaat Masala — ¼–½ tsp per plate
- Turmeric Powder — ¼ tsp
- Coriander Powder — 1–2 tsp
- Red Chilli Powder — ½–1 tsp, to taste
- Cumin Powder — ½–1 tsp
Start low, then adjust
Add three-quarters of the amount, simmer, taste, then add the rest. It’s easy to add more and hard to take it out.
Shop the spices
Masala blend · 100 gDonne Biryani Masala
Bengaluru-style donne biryani at home
Warm, peppery, aromatic
₹98
Masala blend · 100 gSambar Powder
For a thick, aromatic Karnataka-style sambar
Roasted, tangy, mildly spicy
₹79
KEEP COOKING
All guides →Related guides
Kitchen Basics3 min read
How to Store Spices So They Stay Fresh
Heat, light, air and moisture are what make powders dull and lumpy. Here’s how to keep them at their best.
Kitchen Basics4 min read
The Art of Tadka (Tempering)
Tadka, oggarane, chaunk — the hot-oil finish that wakes up dal, sambar and chutneys.
Kitchen Basics3 min read
Masala Blend vs Spice Powder: What’s the Difference?
When to reach for a ready masala and when to build flavour from single spices.