Homemade Kadhai Masala

So what is a Kadhai?   Kadhai means “wok” in Indian and Masala means “spice mix’.  In Indian cuisine, there are a few dishes which are made in the kadhai and are much more on the drier side than the gravy or curry.  I personally love the kadhai dishes as I love dishes with less gravy and more of the masala specially with rice. I always make a few spice mixes at home but this time I tried the Homemade Kadhai Masala which is another spice mix that is common amongst north indian cooking.

This is a versatile spice mix that can be used in veg or non veg dishes such as kadhai paneer and kadhai chicken.  The flavors are robust and dishes are on the spicier side.  How do you all like your food spicy or mild?  If spicy then this spice mix is definitely worth a try..

Lets get to the recipe so that you can give it a try…

Ingredients:

• 5 tbsp coriander seeds
• 1- 1.5 tbsp cumin seeds
• 8-10 kashmiri dry red chilli
• 7-8 green cardamom
• 3 black cardamom
• 2 an inch size cinnamon stick
• 2 bay leaves
• 3/4 tsp black pepper corns

Directions:

In a pan dry roast the kashmiri red chillies making sure they are not burnt by stirring continuously.  Set aside to cool down.

Now dry roast all the other ingredients.  Roast it on the slow to medium heat, stirring continuously so that it doesn’t burn easily.  The roasting should take 4-5 mins or until fragrant. Let it cool down.

Using the coffee grinder, coarse grind the ingredients.  Your kadhai masala is ready to be used.  If you want to make more than just double the quantity.  I like to make it in smaller quantities as it has that fresh aroma which will die down eventually.  Store it in an air tight container and can be used within 2-3 months.

Do try some other spice mixes/ powders from my collection  Sambhar Powder, Homemade Garam Masala, Rasam Powder, Achaari Masala.

Also try Tandoori Masala, Chaat Masala by my fellow blogger Sonal Gupta..

If you enjoyed this recipe, drop me a comment below and share with your friends and family.

Happy Cooking!!!!

Homemade Kadhai Masala

Sarika Gunjal

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Spices

Cuisine Indian

Ingredients

  

• 5 tbsp coriander seeds
• 1- 1.5 tbsp cumin seeds
• 8-10 kashmiri dry red chilli
• 7-8 green cardamom
• 3 black cardamom
• 2 an inch size cinnamon stick
• 2 bay leaves
• ¾ tsp black pepper corns

Instructions

 

• In a pan dry roast the kashmiri red chillies making sure they are not burnt by stirring continuously. Set aside to cool down.
• Now dry roast all the other ingredients. Roast it on the slow to medium heat, stirring continuously so that it doesn't burn easily. The roasting should take 4-5 mins or until fragrant. Let it cool down.
• Using the coffee grinder, coarse grind the ingredients.  Your kadhai masala is ready to be used.  If you want to make more than just double the quantity.  I like to make it in smaller quantities as it has that fresh aroma which will die down eventually.  Store it in an air tight container and can be used within 2-3 months.

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