Spices n’ More Bottle Masala is a carefully crafted spice mix rooted in Mumbai’s East Indian culinary traditions. It’s made from a blend of high-quality, non-oil-extracted spices, including coriander seeds, red chilies, cumin, mustard seeds, and more. These spices are carefully roasted and ground, preserving their essential oils and ensuring that every spoonful of Bottle Masala delivers robust, long-lasting flavor.

Whether preparing a hearty meat curry, spiced seafood, or vegetarian delicacy, this masala is the perfect all-in-one seasoning for a genuine taste of Mumbai. Because of its potency, you need only a small amount to flavor your dishes, making Spices n’ More Bottle Masala a must-have for spice lovers who value both quality and authenticity.

Key Features:

• Traditional East Indian Bottle Masala made with non-oil-extracted spices
• Versatile blend for meat, seafood, and vegetarian dishes
• Preserves natural flavors with no preservatives or artificial fillers
• Hygienically packed to maintain freshness and quality

Recipe: Authentic Mumbai Mutton Curry with Bottle Masala

Ingredients:

• 500g mutton (bone-in pieces)
• 2 tablespoons Spices n’ More Bottle Masala
• 2 large onions, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil
• 1 cup coconut milk
• 1 cup water
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Marinate the Mutton:
   • In a large bowl, mix the mutton pieces with a pinch of salt and 1 tablespoon of Spices n’ More Bottle Masala. Set aside for 20 minutes to allow the flavors to absorb.
2. Prepare the Curry Base:
   • In a heavy-bottomed pot, heat oil and add the chopped onions. Sauté until golden brown. Add the ginger-garlic paste and cook for a minute.
3. Add Tomatoes and Masala:
   • Add the chopped tomatoes and cook until they are soft and combined. Stir in the remaining Bottle Masala and cook for 2-3 minutes to bring out the aroma.
4. Cook the Mutton:
   • Add the marinated mutton pieces and cook on medium heat, stirring until the meat is browned on all sides. Pour in coconut milk and water, mix well, and bring to a simmer.
5. Simmer Until Tender:
   • Cover the pot and cook on low heat for 45 minutes to an hour, or until the mutton is tender and the flavors have melded into a rich gravy.
6. Garnish and Serve:
   • Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or chapati.

Cooking Tip

To enhance the flavor, roast the Bottle Masala in a dry pan for a few seconds before adding it to the dish. This extra step intensifies the spices’ aroma and taste, making your curries even more flavorful.

Storage

Store Spices n’ More Bottle Masala in an airtight container in a cool, dry place, away from direct sunlight. This helps maintain its freshness and flavor for up to 12 months.

Spices n’ More Vindaloo Masala is a vibrant blend of traditional spices, including red chilies, garlic, ginger, vinegar, and a medley of warm spices like cumin and mustard seeds. Each ingredient is handpicked and ground without oil extraction, ensuring the spices retain their essential oils for maximum flavor.

This masala is crafted without artificial preservatives, fillers, or colors, providing a pure, natural blend that elevates any dish. Spices n’ More Vindaloo Masala offers a perfect balance of heat and tanginess, making it an essential ingredient for those who appreciate the bold flavors of Indian cuisine.

Key Features:

• Authentic Goan spice blend with rich, spicy flavors
• Non-oil-extracted spices for enhanced taste
• Free from artificial preservatives and fillers

Ideal for a variety of meats, seafood, and vegetarian dishes

Recipe: Authentic Chicken Vindaloo with Spices n’ More Vindaloo Masala

Ingredients:

• 1 to 2 kg Chicken or Mutton
• 3-4 tsp Spices n’ More Vindaloo Masala
• 2-3 tsp Ginger Garlic Paste
• Salt to Taste
• 100 ml White or Brown Vinegar
• 1 tsp Vegetable Oil

Method:

• Marinate the Meat:
• In a large heavy-bottomed utensil, combine the chicken or mutton with Spices n’ More Vindaloo Masala, ginger garlic paste, salt, vinegar, and vegetable oil. Mix well to coat the meat evenly.
• Cover the utensil and let it marinate for 1 to 2 hoursat room temperature. (Do not add water during marination.)
• Cook the Vindaloo:
• After marination, turn on the gas and place the covered utensil on the stovetop.
• Cook on medium heat for 20-25 minutes, stirring occasionally to ensure even cooking. Keep the lid on to retain moisture and flavor.
• Taste the dish and adjust the flavor by adding more vinegar if desired. Cook for an additional 2-3 minutesif you add vinegar.
• Serve:
• Relish your flavorful Vindaloo with steamed rice or Bhakri for a delightful meal.
• Storage:
• If refrigerated in an airtight container, the Vindaloo can be stored for 15-20 days

Cooking Tip

For an authentic touch, let the marinated chicken sit in the fridge for several hours or overnight. This allows the spices to penetrate the meat, resulting in a more flavorful dish. You can adjust the level of vinegar to your taste for a milder or tangier flavor.

Storage

Store Spices n’ More Vindaloo Masala in an airtight container in a cool, dry place away from direct sunlight to maintain its freshness and potency. Proper storage can extend its shelf life for up to 12 months.