Natraj Rasoi King Masala




Coriander seeds, Cumin, Red Chillies, Turmeric, Black Pepper, Iodised Salt, Dried Ginger, Mustard, Fennel, Seeds, Garlic, Cassia, Fenugreek Leaves, Cardamom Amomum, Cloves, Nutmeg, Green Cardamom, Mace, Asafoetida.

How to use Natraj Rasoi king

As the name suggests, the Natraj rosai king masala is the king of all masalas, as it is the blend of all major spices used in cooking dishes like subzies. It has a strong spicy flavor, and should be used sparingly.

Ingrediants: –

1 medium sized gobi

2 medium sized aloo/potatoes

1 medium to large onion, finely chopped

2 large ripe red tomatoes

4 tsp Natraj rasoi king masala

15 whole cashews soaked

2 tbsp cream

1 inch ginger-garlic Paste

½ tsp kashmiri red chili powder

¼ tsp Haldi powder

¾ tsp dhania powder

¼ to ½ tsp garam masala

½ tsp crushed kasuri methi

1 tbsp butter + 1 tbsp oil

2 cups water or veg stock

salt as required




rinse and peel the potatoes and then dice them. chop the onions and tomatoes finely.

chop the gobi into medium sized florets.

heat the butter and oil in a pan and add all the whole spices or whole garam masala listed above. saute till the spices become fragrant.

then add the chopped onions and saute till they become golden.

add the ginger-garlic paste. stir and saute it.

add the chopped tomatoes and saute till the tomatoes become soft and pulpy.

add the cashew paste and all the spice powders one by one – turmeric powder, red chilli powder coriander powder and and “Natraj Rasoi king masala”.

keep stirring often so that the masala does not stick to the pan.

add the cauliflower and the potatoes. stir well. then pour water and season with salt.

cover and cook the curry till the veggies are done but not falling apart. stir for a few times when the veggies are simmering.

lastly add the crushed kasuri methi and cream.

stir and simmer aloo gobi curry for half a minute without the lid. you can garnish the aloo gobi with chopped coriander leaves if you prefer.

serve aloo gobi curry hot dotted with cream or butter and sprinkled with a pinch of garam masala, accompanied with rotis, naan or phulkas or steamed basmati or jeera rice.