The Indian spice box is an artist’s palette that can make any dish exotic by enriching colour, aroma and taste. To keep this legacy alive, Catch Salt & Spices has been bringing you the best Indian spices in various forms and varieties - sprinklers, straight spices, whole spices and blended spices. Its ingredients are procured directly from the finest sources with uncompromising standards to ensure that the final product is superlative in every way possible.
The birth of Catch spices goes back to 1987 when the table-top dispensers were launched. In 2001, Catch Salt & Spices launched its wide range of spices. The low-temperature grinding and the no-fillers policy ensured that the flavours and aromas of the spices remained intact. This was followed by the launch of blends. These ready-to-use blended spices eliminated the need to make home ground masalas making cooking much faster and easier.
If you are a modern Indian woman who values efficiency and fulfills multiple roles at work and home and doesn’t want to compromise on cooking a tasty meal, then the ease of cooking that Catch spices offer is a blessing. We’ve made a list of Catch’s must try masalas.
Blended masalas for the desi Indian taste:
Cooking authentic Indian dishes within minutes is now easy with the range of blended spices from Catch. Whether it is sambhar, Punjabi chhole or dal makhni, there is a masala for each. The other popular blended spices include meat masala, biryani masala, tandoori chicken masala and more.
Not just salt and pepper, there are a host of sprinklers from Catch that enhance the taste of salads and soups. Be it adding more zing to a fruit chaat, or more punch to a soup, Catch sprinklers are the easiest way to add your own touch to any dish at the last minute. Make a tangy raita with the dahi masala or add punch to home-made chaat or tikkas with chaat masala. You can also try some black salt in your omelet for a piquant taste.
Premium spices to enhance taste:
There are some spices which lend a special aroma or colour to any dish. Hand-picked spices like Catch’s dry ginger powder and Kashmiri mirch help uplift the taste of a dish and give it an exotic touch.
Hing has been used as a tempering product across India since time immemorial, be it in sambhar in the southern parts of India or for tadka in dal in U.P or for dal kachoris in Bengal. Strong, aromatic & pure, Catch hing gives traditional dishes and snacks the strong and pungent flavour they need.
We bring you recipes of Bollywood actress, Vidya Balan’s favourite dishes. Try these easy recipes and don’t forget to add Catch masalas for the typical desi taste.
1) Moong Makhani Dal
1 cup Moong lentils (dal sabut)
2 Tsp turmeric powder
1 Tbsp ginger paste
1 Tbsp garlic paste
1/2 tsp asafoetida (hing)
2 Tsp salt
4 Green chillies
1/2 cup oil
1 Cup onion chopped
5 Cloves garlic
1 Tsp cumin (whole)
2 Tsp coriander powder
2 Tsp Kashmiri mirch
1/2 Cup fresh coriander
1/2 Cup ghee
1 Cup phool makhana
1. Wash the moong lentils well and soak for 30 min.
2. To the lentils, add turmeric, ginger and garlic paste, green chillies, salt and oil and 5 times the water as amount of lentils and boil till completely mashed.
3. Heat the ghee, add the cumin and let crackle, then add hing.
4. Add the chopped onions and cook till golden, add garlic and cook for a further 3 minutes.
5. Add the coriander powder and red chilli paste and cook till the ghee surfaces.
6. Add the tomatoes and cook till a puree is formed. Add fried makhana seeds and cook.
7. Add the boiled lentils, cook for a minute and finish with fresh coriander.
2) Paneer Shahi Korma
500 gms paneer
1/2 cup refined oil
1/2 cup ghee
2 Blades of mace
8 pc green cardamom
1 Cup onions chopped
1 Cup chopped tomatoes
1 Green capsicum chopped
2 Tsp turmeric
2 Tsp Kashmiri mirch
Salt to taste
2 Tbsp garlic paste
1 Cup yoghurt
1/2 tsp black cardamom powder
1/2 cup almond paste
1 Tsp sugar
1 Cup cooking cream
1. Cut paneer into batons, deep fry and soak in water.
2. Temper ghee with mace, green cardamom, add chopped onion and sauté. Add garlic paste and cook.
3. Add turmeric , Kashmiri mirch, chopped tomatoes and cook. Add black cardamom powder, almond paste and chopped capsicum .
4. Cook until the gravy is slightly thick and finally, add cream.
5. Finally, add paneer to the gravy. Toss well and serve.
3) Madras Onion Sambhar
1 Cup tuvar dal
1/2 Cup tamarind pulp
10 pcs ladyfinger
16 pcs small Madras onion
3 Drum sticks
Salt to taste
2 Tbsp Sambhar masala
1/4 Cup curry leaves
4 Whole red chilies
1/4 Cup oil
1 Tsp mustard seeds
1 Tsp cumin seeds
4 Green chilies
Few coriander sprigs
1. Boil the dal with salt and turmeric powder, drum sticks, peeled Madras onion and keep aside.
2. Heat oil. Temper with mustard seeds, cumin seeds, ladyfinger cut to 1 inch size and chopped tomatoes and sauté.
3. Now add red chilli powder, coriander powder and then mix the cooked dal in it and finish it with sambhar masala and tamarind pulp.
4. Finish the sambhar with tempered curry leaves and whole red chilli, whole green chili and coriander sprig.
4) Bharwan Aloo Badam Dum
600 gms potatoes (medium sized)
100 ml ghee
1 Tsp shaahi jeera
2 Tsp Kashmiri mirch
1 Cup tomato puree
1 Cup curd
1/2 Cup cashewnut paste
1/2 Tsp cardamom powder
1 Tsp honey
2 Tbsp almond paste
1/2 cup brown onion paste
2 Tbsp ginger and garlic paste
1 Tsp cumin powder
2 pcs ginger 1 inch
6 green chillies
1 Tsp turmeric
2 Tbsp raisins
2 Tbsp chopped pista
1 Cup boiled peas
1 Tbsp saffron water
1 Tbsp crushed black pepper
1. Boil potatoes with skin, peel and deep fry in medium heated oil till golden brown. Scoop out their centres.
2. Temper ghee with shaahi jeera, add Kashmiri mirch, tomato puree, yoghurt and cashewnut paste and cook.
3. Add cardamom powder, honey, almond paste and cook. Cover and cook the gravy until oil surfaces on top and keep aside.
4. For stuffing: temper ghee with shaahi jeera, add chopped ginger, green chilli, scoopings of potatoes, blanched & mashed peas and cook.
5. Add turmeric, raisins, chopped pista and black pepper powder. Fill the mixture into the potatoes back and seal them.
6. Put potatoes in gravy and simmer for some time, finish gravy with saffron water, honey and serve hot with any Indian bread.
Recipes by Catch:
1) Hing Aloo
500 gms potatoes, boiled & diced
70 ml mustard oil
2 Pinch asafoetida (hing)
1/2 Tsp cumin whole
1/2 Tsp turmeric
1/2 Tsp Red chilli powder
1/2 Tsp roasted cumin powder
1/4 Tsp coriander seeds, crushed
1/2 Tsp dry mango powder
1 Tbsp chopped coriander
5 gms Ginger juliennes
2 gms Green chilli juliennes
1 Coriander sprig
1. Heat oil in a wok or a pan and bring it to a smoking point. Reduce flame and add asafoetida (hing) and cumin. When it crackles, add all dry spices and cook for a few seconds. Add diced & boiled potatoes and toss for 2 minutes.
2. Add chopped coriander and cook for another 30 seconds and transfer all contents into a bowl.
3. Serve hot, garnished with ginger juliennes, green chilli juliennes and coriander sprig.
2) Masaledar Risotto
2 cups arborio rice (or any other risotto rice)
200 gms salted butter
1 cup chopped onion
2 cloves garlic, sliced
1 cup chopped tomatoes
2 pcs green chilies chopped
1/2 Tsp turmeric powder
1 Tsp red chilli powder
1 Tsp coriander powder
1 Tsp whole cumin seeds
1/2 Cup white wine
1/2 Cup grated Parmesan cheese
1 Litre vegetable stock
Salt to taste
1 pc sun-dried tomatoes
Few micro greens
1 tsp mint chutney
1. Heat butter and add cumin seeds and allow spluttering.
2. Add chopped onions and finely sliced garlic and sauté till the onions turn translucent.
3. Add rice and sauté them slightly (do not wash the rice).
4. Add chopped green chilies and all the spices and sauté. Deglaze with white wine and pour 300 ml of warm vegetable stock. Allow the rice to cook on a slow flame.
5. While stirring with a wooden spatula, add another 300 ml of stock.
6. Continue stirring and add remaining stock if more cooking is required.
7. Once the rice is almost done, add cold butter to form an emulsifying sauce.
8. Finish with parmesan cheese and serve hot, garnished with chopped sun dried tomatoes, mint chutney and micro greens
3) Pan fried fillet of bekti fish, fettucine of spice tempered vegetables and cumin roasted potatoes
4 Fillets of Kolkata bekti fish, 160 gms each
1 Tsp salt
2 Tsp kitchen king masala
1 Tsp Dijon mustard paste
2 Tbsp olive oil
1/2 Tsp ajwain seeds whole
1/2 Tsp Kashmiri mirch powder
Juice of 3 limes
FOR FETTUCINE OF VEGETABLES
1 pc large carrot
1 pc green zucchini
1 pc yellow zucchini
2 Tbsp butter
1 Tsp kitchen king masala
4 Cloves sliced garlic
Salt and pepper to taste
CUMIN ROASTED POTATOES
4 large, mealy potatoes
1 Tbsp oil
1 Tsp cumin powder
1 Tsp turmeric powder
1 Tsp Kashmiri mirch powder
Marinate the fish with all the ingredients and coat the fish fillets well in the masala and leave aside for 20 minutes.
1. Peel the carrots and slice them 3mm thick lengthwise. Now stack the slices and further slice them ½ cm width to create long ribbon like pieces.
2. Process the zucchini in the same manner, but do not peel the zucchini.
3. Blanch the carrots in hot water and keep aside.
4. Heat butter, add sliced garlic and sauté. Add kitchen king masala and add ribbons of zucchini. Sauté and add blanched carrot ribbons. Sauté and adjust seasoning.
For roasted potatoes:
1. Wash the potatoes well and cut into large chunks with skin on and boil with a spoon of turmeric powder.
2. When the potatoes are 50% cooked, drain them and toss well with cumin powder, Kashmiri mirch and oil
3. Roast them in an oven at 200 Degree Celsius, until they are cooked and soft
To assemble the dish:
1. Take 4 plates and put the sautéed vegetables on one side and roasted potatoes on the other.
2. Pan fry the fish in a pan with little oil and cook on both sides. Place the slice of fish on each plate.
3. Serve piping hot
4) Thai raw papaya salad with tamarind and chat masala
1 pc raw papaya
6 pcs Thai bird’s eye chilli or green chillies
1/2 Cup roasted peanuts
1/4 Cup jaggery
2 Tbsp sugar
2 Tbsp light soy
1 Tbsp lime juice
1/2 Cup chopped coriander stems
2 Tsp chaat masala
1. Grate the raw papaya and carrots using a zigzag peeler so as to get thin, individual shreds of papaya and carrots.
2. Wash the papaya in cold water and drain in a colander, then spread over a paper towel and make sure it is completely dry.
3. Mix the jaggery, chillies, coriander shoot, sugar and add lime juice, chaat masala and soy.
4. Cut tomatoes into quarters and add them in a deep bowl along with roasted peanuts. Pound them slightly to crush them. Do not mash too much. Add the papaya , carrots and the dressing. Mix well with pestle and spoon pressing gently each time till the entire lot has an even coating of the dressing and finish with crushed peanuts.
5. Transfer to a platter and garnish with crushed or whole peanuts, slice of lime and serve.