Dishoom Masala Dabba recipe served on a plate, by Dishoom Kensington
Jul 14 2026
Restaurants›Dishoom Kensington›Dishoom Masala Dabba Recipe

Dishoom Masala Dabba Recipe

Inspired by Dishoom Kensington
Time30m
Serves1

Masala Dabba Tin

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Spices

Container

Method

Preparation of Spices

  1. 1

    Toast the Spices

    In a dry skillet over medium heat, add the cumin seeds, coriander seeds, black mustard seeds, fennel seeds, cardamom pods, and cloves. Toast them lightly for about 3-5 minutes, stirring frequently until they become aromatic.

  2. 2

    Cool the Spices

    Remove the toasted spices from the skillet and allow them to cool completely on a plate.

  3. 3

    Grind the Spices

    Once cooled, transfer the spices to a spice grinder or a mortar and pestle. Grind them until they form a fine powder. Make sure to do this in batches if necessary to ensure even grinding.

  4. 4

    Combine the Ground Spices

    In a large mixing bowl, combine the ground spices with turmeric powder, garam masala, and red chili powder. Mix well until all spices are evenly distributed.

Assembling the Masala Dabba

  1. 5

    Prepare the Tin

    Take the masala dabba tin and ensure it is clean and dry. If necessary, wash and dry it before filling with spices.

  2. 6

    Fill the Dabba

    Using a small funnel or a spoon, fill each compartment of the masala dabba with the respective spice mixes. Label each spice if desired for easy identification.

  3. 7

    Seal the Tin

    Once all compartments are filled, securely close the lid of the masala dabba to preserve the freshness of the spices.

More from Dishoom Kensington