Kadai Masala
Kadai Masala or Karahi Masala powder recipe is a quick home-made spice blend that's the heart & soul of an authentic Kadai dish. Make it in 2 simple steps at home & get the restaurant flavors in your Karahi dishes. The taste of this home-made Kadai masala is certainly unbeatable!
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Servings: 4 oz
Ingredients
- ⅓ cup Coriander Seeds
- ¼ cup fennel seeds
- ¼ cup Whole Cumin Seeds
- ¼ cup Black Peppercorns
- 4 whole dried Kashmiri Red chili
- 2 Black Cardamoms
- 6 Green Cardamoms
- 10 Cloves
- 2 Bay leaf
Instructions
- Set a skillet over medium heat.
- Add all the ingredients and dry roast over medium heat until lightly golden & fragrant.
- Turn off the heat and allow the roasted spices to cool down.
- Once, at room temperature coarsely grind them to a coarse powder. You may use mixer grinder or a traditional mortar & pestle to grind them.
- Store in an air tight jar for 1 month.
Video
Notes
- Roast them very well until lightly golden, slightly crisp & fragrant. It should take you about 3-4 mins on medium heat.
- Grind the roasted spices COARSELY & never into a fine powder.
- If a mixer grinder is difficult for your to handle than choose a mortar & pestle for grinding them. I accidently always grind my Kadai masala to fine powder in a mixer & grinder. And hence, I always invest a little more time & grind the spices manually with the help of a mortar & pestle. That way you too will have much better control
- Store in an air-tight jar for maximum potency.
- You'll get maximum flavors for upto 1 month.
- This recipe will yeild about 4 oz coarsely ground Kadai Masala powder or 113g approximately.