Magic Masala Recipes

This popular all-purpose masala powder is part of our unique home-made products series including select masalas and pickles. Its practically a universal masala, that can be a very handy and effective addition to your kitchen. It’s a truly magical masala that can be used in veg as well as non-veg preparations; in curries, dry preparations as well as fries; or even several raw plant-based preparations.

Some of our customers have even found it an excellent addition to various western cuisines like pastas. In combines well with coconut – grated and ground or coconut milk. It is medium spicy and has a rich aroma. It contains all-natural, organic ingredients including byadagi chillies, coriander seeds, methi, turmeric and pepper. It doesn’t contain any preservatives, additives or stabilisers. 

Merwin and Regina have built Savera estate into the farm of their dreams in Sakleshpur, Karnataka. A completely self-sustaining natural fruit forest. After living the Bangalore IT life for over 25 years, they decided it was time to chase their dreams and live the farm life that they always wanted. Watch the video below to watch the Farmizen On The Road episode we shot at the farm. All recipes are courtesy of Savera Naturals.


Egg Curry With Coconut

6 Eggs
1 cup grated coconut
1 onion chopped fine
5-6 cloves of crushed garlic (optional)
1 tbs lemon juice
1 ½ tbs Magic masala (you can add more or less as desired)
Salt to taste


- Grind the coconut to a fine paste
- Fry chopped onion and garlic with oil/ghee until brown
- Add the Magic Masala and fry for 2-3 minutes
- Add ground coconut and water as desired, bring it to a boil
- When it starts boiling, lower the heat and break the eggs one by one into the curry
- Add salt and boil eggs until cooked (don’t stir after breaking the eggs) 

Chicken Curry

1 chicken
1 ¼ coconut
1 onion chopped
1 tbs ghee/coconut oil
2-3 tbs Magic Masala
Juice of 1 lemon
Salt to taste
For seasoning 1 tbs of butter, I tbs coconut oil, 1 onion chopped, 4-5 flakes of garlic

- Grate one coconut and extract the thick and thin milk (not more than 2 ½ cups.
- Grate and then grind ¼ coconut to a rough paste
- Clean and cut chicken
- Add thin milk, 1 onion chopped, ghee, Magic Masala, coarsely ground coconut, salt, and boil till chicken is cooked
- Add the thick coconut milk, lime juice and boil till semi-dry
- Put 1tbs butter and 1tbs coconut oil in a vessel. Add 1 chopped onion and garlic flakes, fry until brown and add to the curry. 

Kadle Ghassi (Whole Bengal Gram Curry)

¼ kg Bengal Gram soaked in water overnight
½ Coconut grated
1 onion chopped
1 or 2 tbs of Magic Masala
Salt to taste
For seasoning: Oil, 1 tsp mustard seeds, 1 onion chopped, 4-5 flakes of garlic crushed,
curry leaves

- Wash the Bengal Gram and cook it with water and onion
- Coarse grind the coconut and keep it aside
- Put oil in a vessel, add mustard seeds and when they splutter, add curry leaves, garlic, onion and fry till brown
- Add the Magic Masala and coarsely ground coconut and boiled channa and simmer for 5 minutes 

Potato with coconut milk

3 -4 medium potatoes cut into long stripes
1 Coconut grated and thick and thin milk removed
1 onion cut into long stripes
3 or 4 tsp of Magic Masala
Salt to taste
For seasoning: 1 tbsp ghee/oil, 1 onion chopped


- Boil the potatoes with thin coconut milk with onion, salt and Magic
- When cooked add the thick coconut milk and simmer for 2 minutes
- Season with onion and ghee/oil

Note: You can also prepare this curry with bread fruits or any other vegetable you

Lady Fish (Kane) Fry 

5-6 Lady fish cleaned and cut
2tbsp coconut oil
1 tsp Urad Dhal
2 Onions Chopped
2 Green Chilies chopped
1-piece Ginger chopped
2-3 tsp Magic Masala powder
Tamarind (size of a lime) soaked in water
Salt to taste
1 tbsp finely grated coconut for garnishing

Heat oil in a vessel, add urad dhal
When it turns brown add chopped onions and fry till half brown
Add chopped chilies and ginger
Stir fry for a few minutes
Add Magic Masala powder and stir on slow fire for 5 minutes
Add tamarind water, salt to taste and cleaned and cut fish
Cook on slow fire till cooked and dry
Sprinkle with finely grated coconut if desired