Kadai masala powder is a unique blend of spices specially used in making kadai dishes like kadai paneer, kadai vegetable, etc. It’s easy to make at home. And when you make it from scratch you’ll never want to use store-bought masala again!
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❤️About This Recipe
- Aromatic spice blend
- Simple and Quick to make
- Requires only 10 minutes of active time.
- More flavorful than garam masala
- Lends a unique flavor to the kadai dishes
- Versatile: This kadai masala can be used in simple dry sabzi or gravy dishes.
🧾Ingredient Notes
- Cumin seeds: gives a warm and earthy flavor
- Fennel seeds: gives light, sweet taste
- Green cardamoms: give a zesty citrus flavor that is sweet and spicy at the same time.
- Black peppercorns: gives sharp, woody flavor with a hot taste
- Coriander seeds: gives warm, very aromatic and slightly sweet with a hint of citrus.
- Dried red chilies: give the spicy flavor.
I have used medium-hot dried chilies. To make it less spicy, you can use Kashmiri chilies.
👩🍳Step By Step Photo Instructions
1) Take cumin seeds, fennel seeds, green cardamoms and black peppercorns in a pan. Turn the heat on medium-low and let pan and spices get heat up together. Do stir constantly for even roasting.
2) Once the pan gets hot, add coriander seeds and dried red chilies.
3) Keep roasting with stirring until coriander seeds are aromatic and spices have a slight color change.
4) Remove the dry roasted spices to a plate and let it cool down completely.
5) Grind into a coarse powder using a spice grinder.
💭Expert Tips
Always add spices to the cold pan and then turn the heat on. This way spices reach the best optimum flavor once roasted. If added to the hot pan then you are shocking the spices.
Keep stirring continuously while dry roasting the spices.
Once aromatic and roasted, don’t keep them in the hot pan. Immediately remove them to a plate to stop the roasting process otherwise spices may get a burn or over roasted from one side.
Always remove the stems and seeds of the dried chilies. (1) It’s not good for your body, it increases the body heat. (2) seeds make the masala very spicy and discarding them controls the spice level.
🥣 Storage & Shelf Life
- Kadai masala must be stored in an airtight container or jar.
- Keep the jar in a cool dry space, away from sunlight.
- I am using these spice jars to store my spices.
- Kadai masala stays fresh for 3-4 months depending on the climate where you live. In humid weather, it doesn’t stay fresh for longer compared to dry, cold weather.
- Always use the clean and dry spoon to take the required amount of spice powder.
- Moisture is the big enemy when it comes to shelf life, so make sure to use the clean dry jar to store and make sure that spoon is not wet while using the masala.
🍽 How To Use In The Recipes
Kadai masala is used in making various kadai dishes like kadai paneer, kadai vegetables, kadai mushroom, kadai bhindi, kadai chicken, kadai soya chaap, etc.
Use around 1 ½ - 2 tablespoons of masala for 2-3 servings of curry.
It can be used in other dry vegetables (sabzi) as well. If so, do not add red chili powder to the sabzi. Taste the sabzi after adding kadai masala and see if more chili powder is required or not.
Check Out Other Homemade Spice Blends
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📋 Recipe Card
Kadai Masala
Ingredients
- ¼ cup Coriander seeds
- 4 teaspoons Cumin seeds
- 4 teaspoons Fennel seeds
- 8-10 Black peppercorns
- 6 Green cardamoms
- 8-10 Dried red chilies seeds and stems removed (See notes)
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Instructions
- Take cumin seeds, fennel seeds, green cardamoms and black peppercorns in a pan. Turn the heat on medium-low and let pan and spices get heat up together. Do stir constantly for even roasting.
- Once the pan gets hot, add coriander seeds and dried red chilies.
- Keep roasting with stirring until coriander seeds are aromatic and spices have a slight color change.
- Remove the dry roasted spices to a plate and let it cool down completely.
- Grind into a coarse powder using a spice grinder.
Notes
- Always remove the stems and seeds of the dried chilies. (1) It’s not good for your body, it increases the body heat. (2) seeds make the masala very spicy and discarding them controls the spice level.
- Storage: Store in a dry, clean airtight container and keep in a cool, dry space away from sunlight.
- Shelf life: It stays good for 3-4 months.
- How to use: Use around 1 ½ - 2 tablespoons of masala for 2-3 servings of curry. It is added after cooking onion-tomato.
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