Jump to:About Kadai MasalaIngredientsStep-by-Step DirectionsStoring The Kadai MasalaHelpful TipsMore DIY RecipesRecipe Card
About Kadai Masala
There are various types of Indian ground Masala, and they are used in a variety of dishes to bring out the maximum of flavors. In most Indian households, we can find different types of ground spices, and my kitchen is no exception. Kadai Masala is a spice blend traditionally used in many dishes, such as Kadai Paneer No Onion No Garlic, and Kala Chana in Kadai Masala. I like to make this Kadai Masala powder at home. It takes only a few minutes to make this Masala, and it adds fresh flavors to the dish. Making our own spice blend at home is not difficult. In fact, it gives us the flexibility to customize our traditional Masala powder as per our preferences. We need only six ingredients to make homemade Kadai masala powder. And these ingredients should be readily available in our pantry.
Ingredients
Step-by-Step Directions
In a nonstick or heavy-bottomed pan, dry roast dry red chilis. Roast them on medium-low heat for a couple of minutes or until they start to get darker in color. Remove the chilis from the pan and place them into a plate or bowl.
In the same pan, add the rest of the spices and roast them on low-medium heat. Roast them for 3-4 minutes or until they are aromatic.
Remove these spices from the pan and place them with red chilis. Let the spices cool down completely.
Now add them into a grinder jar and grind them into a coarse powder Do not grind the spices into a fine powder. Alternatively, you can also crush the spices into a mortar and pestle.
Storing The Kadai Masala
Store this spice blend in an air-tight container or jar and keep it in a cool and dry place. To retain the freshness of the masala, refrigerate it for up to a month. You can also freeze this masala for up to six months. For freezing, store the masala in a freezer-safe container or bag and use it as you need.
Helpful Tips
I have used Kashmiri red chilis so the masala does not become too spicy but provides bright color to the dish. But if you want your Kadai Masala to be spicy, use hot varieties of dry red chilis. Also, you can use half the Kashmiri dry red chilis and half the hot chilis. The texture of the masala should be coarse, so do not grind it into a fine powder. Use fresh and high-quality whole spices for the best result. Store the masala in an air-tight container or jar and to retain the freshness, store it in the fridge or freezer. This recipe can easily be doubled or tripled.
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