If you’ve ever wished for a magic ingredient that helps you cook authentic desi meals faster, this is it!

There are days when you want to put home-cooked food on the table but don’t have the time (or energy) for all that chopping, frying, and bhoonifying. These frozen masala cubes are my secret shortcut to getting a flavorful curry or sabzi ready in minutes, without compromising on taste.

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Why You’ll Love These Masala Cubes

These versatile masala cubes form the perfect base for countless South Asian dishes: think curries, pulaos, koftas, and more. With all the foundational flavors packed in, you can skip the tedious step of browning onions or cooking down tomatoes on busy weeknights.

Each cube has a balanced blend of the three key spices in desi cooking — turmeric, coriander, and red chili powder — kept on the milder side so you can adjust the heat later.

I also like to keep things simple with just cumin seeds as the only whole spice, making the cubes adaptable for a variety of dishes. You can always add garam masala or other whole spices while cooking, depending on what you’re making.

Salt is left out intentionally so you can season to taste for each dish.

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Masala Cubes Recipe

(Makes about 15 large cubes, 30g each)

Ingredients:

• 3 Tbsp oil
• 3 medium brown onions
• 1 ½ tsp cumin seeds
• 2 Tbsp ginger-garlic paste
• 2 Tbsp tomato paste
• 6 medium tomatoes
• Spices:
  • 6 tsp coriander powder
  • 3 tsp turmeric powder
  • 3 tsp Kashmiri red chili powder

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Method

1. Sauté the onions:
   Heat the oil in a skillet on medium heat. Add the onions and cook until they turn a rich golden brown.
2. Add cumin and aromatics:
   Sprinkle in the cumin seeds and let them sizzle for a minute before adding the ginger-garlic paste and tomato paste. Add a small splash of water and sauté for 2 minutes.
3. Add tomatoes and spices:
   Stir in the chopped tomatoes along with coriander, turmeric, and Kashmiri red chili powder. Mix well. Reduce the heat, cover, and cook for about 20–25 minutes, stirring every 5 minutes. If it starts sticking, sprinkle a little water.
4. Cook until glossy:
   Once the tomatoes are soft and mushy, mash them with your spatula. Uncover and cook for another 8–10 minutes until most of the liquid has evaporated and the mixture looks rich and glossy.
5. Cool and freeze:
   Let the masala cool down completely. Spoon it into an ice cube tray and freeze until solid. I use one with big cubes that hold about 1 &1/2 tablespoons of masala, 30 grams in each cube. Once frozen, pop out the cubes and transfer them to a zip-lock bag or airtight container. These will keep beautifully in the freezer for up to 2 months.

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How to Use the Masala Cubes

Note: My masala cubes weight 30g each, that is equal to approximately 1 and 1/2 Tbsp of masala. If your cubes are bigger or smaller, you will have to adjust the quantity accordingly.

For sabzis (veg dishes): I usually like my sabzis simple and mildly spiced so the vegetables that I use shine through and don’t get overpowered with the spices. I use one masala cube (30g) per person.

For curries (non veg): To make curries, I usually use 2-3 masala cubes (60-90gram) per person. If I am adding yogurt to the curry, I use 2 cube per person. Also, depending on the kind of curry I add some extra red chili powder and/or garam masala to my dish as well.

For rice: To spice up my rice dishes, I usually add 1 cube (30g) per half cup of (raw) rice. That is roughly one cube per person.

For lentils: You can either add the masala cubes while putting the lentils to cook or in the tarka. Both will work. Depending on whether you like your daal simple or spicy, you can use between 1-2 masala cubes (30-60g) per person. I tend to like it milder and go with 1 cube (30g) per person.

When cooking, simply melt a cube in a little oil or water, add your choice of vegetables, meat, or lentils, and cook as usual. The deep, caramelized flavor of the onions and tomatoes gives that homemade taste without the long cooking time.

Storage Tips

• Freeze in silicone trays for easy popping out. Once frozen you can transfer the cubes into sealable bags or glass containers.
• Label your freezer bag with the date and number of cubes.
• Reheat gently — no need to thaw beforehand.

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Having a batch of these frozen masala cubes in your freezer is like having a helping hand in the kitchen. They’re the perfect solution for busy days, helping you get flavorful, home-cooked food on the table — fast.

Whether you’re cooking for family or just for yourself, these cubes make it effortless to enjoy real desi flavors every day.

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Recipes You Can Make with Masala Cubes

Here are a few easy and delicious dishes you can whip up using these masala cubes — perfect for weeknight meals or when guests drop by unexpectedly.

1. Fish Curry

Ingredients (for 4 persons)

• 1 Tbsp oil
• 1 tsp fenugreek seeds (methi dana)
• 8 frozen masala cubes (240g)
• 175g (2/3 cup) greek yogurt
• 1 1/2 tsp salt
• 1 kg fish filet (I used pangasius filet, thawed)
• 2 tsp kasuri methi

Method:

1. Heat the oil in pan on medium heat. Once hot, add the fenugreek seeds and saute for about 2-3 minutes. Once the fenugreek seeds turn brown, remove them from the pan.
2. Add the frozen masala cubes along with the yogurt. Turn heat to low and cover with a lid for about 3-4 minutes.
3. Once the masala cubes have melted, add the fish along with salt. Add water according to how thick or runny you want your curry to be.
4. Cover with a lid and cook for about 10-15 minutes. Flip the fish halfway so it cooks evenly on both sides. The time of cooking will depend on the kind of fish you are using. Cook just enough until the fish is cooked through. Then turn off heat.
5. Add the kasuri methi and mix gently. Serve with rice or cauliflower rice.

2. Aloo Gobi

Ingredients (for 4 persons)

• 4 frozen masala cubes (120g)
• 1 head of cauliflower (florets separated)
• 5 medium potatoes (quartered)
• 1 Tbsp chopped ginger (julienned)
• 1-2 green chili
• 1&1/2 tsp salt
• a handful fresh coriander

Method:

1. Put a skillet on low heat. Add the frozen masala cubes along with a splash of water. Cover until the masala cubes have melted.
2. Add the cauliflower, potatoes, ginger (save some for garnish), green chilies and salt. Turn heat to medium and saute it for 2 minutes. If it sticks to the bottom, add little splashes of water.
3. Turn heat back to low and cover with a lid. Cook for 25-30 minutes, stirring every 5 minutes until the potatoes are tender.
4. Garnish with (reserved) ginger and coriander. Best served with roti (chapati).

3. Weeknight Kofta Curry

Ingredients

*For koftas (meatballs): makes 30 koftas (for 6 persons)

• 1 kg minced beef (20% fat)
• 1 Tbsp ginger-garlic paste
• 1 &1/2 tsp onion powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1&1/2 Tbsp besan (gram flour)
• 2 tsp salt
• a handful chopped coriander

*For curry (sauce)

• 8 cubes frozen masala cubes (240g)
• 200g (1 cup) greek yogurt
• 1 tsp red chili powder
• 1 tsp salt
• 1 liter water
• 1 tsp garam masala
• a handful chopped coriander

Method:

1. In a big bowl, add all the ingredients for koftas and knead with the hand until everything is very well combined. Form golf sized balls with the mixtute and keep aside.
2. Put a pot on medium heat. Add the frozen masala cubes and a splash of water. Cover and let the masala cubes melt.
3. Add yogurt, salt and red chili powder. Saute for 2-3 minutes until oil appears on the surface. If it starts to stick to the bottom, add small splashes of water and continue to cook.
4. Add water and bring it to a simmer. Turn heat on low and carefully add meatballs one by one. Make sure the meatballs are submerged into the liquid. Once you add the meatballs do not use a spatula to stir, just shake the pot litghtly by moving it in circles to move things around. Cook it for 15-20 minutes on low heat or until the meatballs are cooked through. Shake the pot every 5 minutes to move things around.
5. Garnish with garam masala and coriander and gently mix before serving. I served mine over quinoa and a big portion of salad.

4. Masala Veg Pulao

Ingredients (for 4 persons)

• 4 frozen masala cubes (120g)
• 2 carrots (diced)
• 2 potatoes (diced)
• 1 green paprika (diced)
• 80g (1/2 cup) green peas
• 500g basmati rice
• 2 tsp salt
• 1 tsp garam masala (optional)
• 20g (1 cup) fresh dill (finely chopped)

Method:

1. In a pot on medium heat, add the frozen masala cubes along with a splash of water. Cover and let the cubes melt.
2. Add the vegetables and saute for about 2 minutes. Lower the heat and add about 1/4 cup of water. Cover and let cook for about 5 minutes.
3. Add the rice, salt and garam masala (if using). Add water according to the packet instructions on your rice. Bring it to a boil, then cover and turn heat on low. Cook for about 15-20 minutes until the rice is fully cooked.
4. Let the rice rest for 10 minutes. Then add the chopped dill and mix gently. Serve with a big portion of rice and raita.

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