Jeeravan Masala: All You Need To Know About This Indori Spice

The bold and spicy flavours of Indian masalas can add life to any boring meal. Whether you are sipping a hot cup of masala chai or enjoying a spicy curry, the essence of desi spices can be found in every region of the country. Coming to its varieties, there is something for every dish, starting from panch phoran added to the tempering to chaat masala used for flavouring the street foods. But have you ever heard of jeeravan masala?  

Being a speciality of Indori cuisine, this flavourful spices is used for enhancing the taste of a variety of foods. Typically prepared by combining twenty chosen spices, it is also believed to have medicinal properties. The authentic jeeravan masala is an ideal blend of different spices and condiments that go well with many savoury dishes and has the potential to uplift their taste. Just add a few teaspoons of this masala powder to your dish and its aroma will define everything. The warm essence of jeeravan masala is known to aid digestion and provide warmth to the body during chilly months of the year. 

Widely used for Indori version of poha, it is a household ingredient in the state of Madhya Pradesh. Due to its extensive use in this dish some people also call it poha masala. This spice powder is so versatile that it can also enhance the taste of khakhras, salads, pakoras, curries and the famous MP dish bhutte ki kees. 

As per a theory, jeeravan masala is a distant cousin of buknu, a spice powder from Uttar Pradesh which was originally used as a homemade remedy to aid digestion. As buknu travelled from UP to other states, some ingredients changed depending on the climate and the taste preference of the region and finally it transformed into jeeravan when reached Madhya Pradesh.   

The main spices used for jeeravan masala are dry mango powder, mace, dried red chillies, cumin seeds, bay leaf, black salt, turmeric powder, coriander seeeds, nutmeg, fennel seeds, ginger powder, cloves asafoetida, cinnamon stick and cardamom. Jeeravan masala is easily available in the stores these days but may contain some preservatives and artificial colours. So, it is better to make one jar for yourself at home and use it for months.   

Jeeravan Masala Recipe  


  • 6 dry red chillies  
  • 3 tablespoons amchoor   
  • 1-1/2 tablespoons coriander seeds  
  • 1 teaspoon turmeric powder  
  • 3/4 tablespoon black salt  
  • 1 tablespoon cumin seeds  
  • 1 tablespoon fennel seeds  
  • 1/2 nutmeg  
  • 1/4 tablespoon asafoetida  
  • 1/2 tablespoon dried ginger powder  
  • 1-inch cinnamon stick  
  • 4 cloves  
  • 1 bay leaf  
  • 3 green cardamom  
  • 1 black cardamom  
  • 2 blades of mace  
  • 1/2 tablespoon caraway seeds  


  • Dry roast all the spices for 2 minutes except turmeric powder, ginger powder, asafoetida, black salt and amchoor. Let them cool down completely.  
  • When done, put all the roasted ingredients in a mixer jar along with turmeric powder, ginger powder, asafoetida, black salt and amchoor.   
  • Grind to a slightly coarse powder. When the powder has completely cooled down, transfer to an air-tight jar and use when required.