10 Everyday Indian Recipes Using Mother’s Spicex Spices
November 2025 • Mother’s Spicex Team
Weeknight cooking should be flavourful, not complicated. Every recipe below uses pantry staples plus only the Mother’s Spicex range: Chicken Masala, Cinnamon, Cumin, Garam Masala, Ginger, Red Chilli, Kashmiri Chilli, Kitchen King Masala, Onion, Garlic, Turmeric.
Contents
- Pantry Essentials
- 1 Chana Masala (15 mins)
- 2 Quick Chicken Curry (20 mins)
- 3 One-Pot Veg Pulao (18 mins)
- 4 Kashmiri-Style Egg Curry (22 mins)
- 5 Dal Tadka with Garlic & Cumin (20 mins)
- 6 Roast Masala Potatoes (25 mins)
- 7 Paneer Bhurji (12 mins)
- 8 Tomato & Coconut Curry (15 mins)
- 9 Masala Omelette (7 mins)
- 10 Creamy Cinnamon Korma-Style Veg (20 mins)
- Finishing Tips & Serving Ideas
- Related Reads
Pantry Essentials
- Base: onions (fresh or Onion), garlic (fresh or Garlic), ginger (fresh or Ginger), tomatoes (fresh or tinned).
- Fats & add-ins: oil or ghee, salt, lemon, coconut milk or yoghurt, fresh coriander.
- Spices (Mother’s Spicex only): Kitchen King, Chicken Masala, Garam Masala, Cumin, Turmeric, Red Chilli, Kashmiri Chilli, Cinnamon, Onion, Garlic, Ginger.
1 Chana Masala (15 mins)
Serves 3–4 • Vegetarian
- You’ll need: 1 tin chickpeas (drained), 1 onion (or 2 tsp Onion), 2 tomatoes (or 200g passata), 1 tsp Kitchen King, 1 tsp Cumin, 1/2 tsp Turmeric, 1/2–1 tsp Kashmiri Chilli, 1/2 tsp Garlic, 1/2 tsp Ginger, 1/2 tsp Garam Masala.
- Method: Heat oil; bloom Cumin for 20 seconds. Add onion (or Onion powder + splash of water) and cook until soft. Stir in Garlic, Ginger, Turmeric and Kashmiri Chilli for 30 seconds. Add tomatoes and salt; simmer 3–4 mins to a thick base. Stir in chickpeas and 150ml water; simmer 6–8 mins. Add Kitchen King then finish with Garam Masala and lemon.
2 Quick Chicken Curry (20 mins)
Serves 3–4
- You’ll need: 400g diced chicken, 1 onion (or 2 tsp Onion), 2 tomatoes, 1 heaped tbsp Chicken Masala, 1/4 tsp Turmeric, 1/2 tsp Red Chilli, 1/2 tsp Garam Masala.
- Method: Sauté onion in oil until golden. Add Garlic & Ginger (fresh or 1/2 tsp each powder) for 30 seconds. Add tomatoes; cook to a paste. Stir in Turmeric and Red Chilli. Add Chicken Masala, chicken and 150–200ml water; simmer 10–12 mins. Finish with Garam Masala and a spoon of yoghurt if you like.
3 One-Pot Veg Pulao (18 mins)
Serves 4 • Vegetarian
- You’ll need: 1 cup basmati rice (rinsed), 1½ cups water, 1 cup mixed veg, 1 tsp Kitchen King, 1/2 tsp Cumin, pinch Cinnamon, 1/4 tsp Turmeric.
- Method: Warm oil; bloom Cumin 20 seconds. Add veg; sauté 2 mins. Stir in Turmeric and a pinch of Cinnamon. Add rice and Kitchen King; coat well. Add water and salt; cover on low 12–14 mins. Rest 5 mins, fluff and serve.
4 Kashmiri-Style Egg Curry (22 mins)
Serves 3–4 • Vegetarian
- You’ll need: 6 boiled eggs (halved), 1 onion (or 2 tsp Onion), 2 tomatoes, 1 tsp Kashmiri Chilli, 1/4 tsp Turmeric, 1/2 tsp Ginger, 1/2 tsp Garlic, 1/2 tsp Cumin, pinch Cinnamon, 1/2 tsp Garam Masala.
- Method: Heat oil; bloom Cumin. Add onion and cook soft. Add Garlic, Ginger, Turmeric and Kashmiri Chilli for 30 seconds. Add tomatoes and salt; cook 4–5 mins. Nestle in eggs; simmer 3–4 mins. Finish with a tiny pinch of Cinnamon and Garam Masala.
5 Dal Tadka with Garlic & Cumin (20 mins)
Serves 4 • Vegetarian
- You’ll need: 1 cup red lentils, 1 tsp Cumin, 1/2 tsp Garlic, 1/2 tsp Ginger, 1/4 tsp Turmeric, 1/4 tsp Red Chilli, 1/4 tsp Garam Masala.
- Method: Simmer lentils with water, Turmeric and Ginger 12–15 mins. Salt. In a small pan, heat ghee; bloom Cumin, add Garlic and Red Chilli 15 seconds. Pour over dal; finish with Garam Masala and lemon.
6 Roast Masala Potatoes (25 mins)
Serves 4 • Tray bake
- You’ll need: 600g potatoes (chunks), 1 tsp Kitchen King, 1/2 tsp Cumin, 1/4 tsp Turmeric, 1/4 tsp Kashmiri Chilli, pinch Garam Masala.
- Method: Toss potatoes with oil, salt, Cumin, Turmeric and Kashmiri Chilli. Roast at 200°C for 20–25 mins, turning once. Sprinkle Kitchen King as they come out, then a tiny pinch of Garam Masala.
7 Paneer Bhurji (12 mins)
Serves 3 • Vegetarian
- You’ll need: 250g paneer (crumbled), 1 onion (or 2 tsp Onion), 1 tomato, 1 tsp Kitchen King, 1/4 tsp Turmeric, pinch Red Chilli, pinch Garam Masala.
- Method: Sauté onion in oil; add tomato and cook soft. Stir in Turmeric and a pinch of Red Chilli. Add Kitchen King and paneer; cook 2–3 mins. Finish with Garam Masala and coriander.
8 Tomato & Coconut Curry (15 mins)
Serves 3–4 • Vegan
- You’ll need: 1 onion (or 2 tsp Onion), 2 tomatoes, 200ml coconut milk, 1 tsp Cumin, 1/2 tsp Turmeric, 1/4 tsp Red Chilli, 1/4 tsp Garam Masala.
- Method: Heat oil; bloom Cumin. Add onion; cook soft. Stir in Turmeric and Red Chilli 20 seconds, then tomatoes and salt; cook 3–4 mins. Pour in coconut milk; simmer 5–6 mins. Finish with Garam Masala and lime. Add chickpeas or veg to make it hearty.
9 Masala Omelette (7 mins)
Serves 1–2
- You’ll need: 3 eggs, 2 tbsp finely chopped onion/tomato (or a pinch each of Onion and Garlic), 1/4 tsp Kitchen King, pinch Garam Masala.
- Method: Beat eggs with salt, Onion, Garlic and Kitchen King. Cook in butter/oil to your liking. Sprinkle Garam Masala just before folding.
10 Creamy Cinnamon Korma-Style Veg (20 mins)
Serves 3–4 • Vegetarian
- You’ll need: 3 cups mixed veg, 1 onion (or 2 tsp Onion), 2 tbsp cream or yoghurt, 1 tsp Kitchen King, 1/4 tsp Turmeric, pinch Cinnamon, pinch Kashmiri Chilli, 1/4 tsp Garam Masala.
- Method: Sauté onion in oil; add veg and salt; cook 3–4 mins. Stir in Kitchen King, Turmeric and a small pinch of Cinnamon and Kashmiri Chilli; cook 30 seconds. Add 150ml water; simmer till tender. Stir in cream/yoghurt. Finish with Garam Masala. Serve with chapatis.
Finishing Tips & Serving Ideas
- Layer flavours: build with Kitchen King or Cumin, then finish with Garam Masala.
- Colour & heat: choose Kashmiri Chilli for bright colour; Red Chilli for extra heat.
- Balance: lemon and salt unlock spices; a spoon of yoghurt softens heat.
- Storage: keep spices airtight, cool and dry; refresh every 3 months for peak aroma.
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