Kadai Masala / Karahi Masala is one important spice powder in the Indian kitchen. If you love Indian Kadai curries like me and want an authentic taste, then come learn to make one of the main spice powder, Kadai Masala/ Karahi Masala.
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What is Kadai Masala/ Karahi Masala/
Most of the Indians would know about Kadai recipes and for those who are not, at least you would have seen that name in your favorite Indian restaurant menu. The recipe names like Kadai Chicken, Kadai Paneer, Kadai mushroom, and goes on. The main ingredient of those dishes is this Kadai masala.
Kadai Masala is nothing but dry roasted whole spices and ground them coarsely. Yes, coarsely. It is important to give that nutty taste to the dish.
Kadai Masala Ingredients
We use a bunch of really awesome whole spices to make this masala powder. I believe you should find these easily. The spices we use are
- Jeera/ Cumin seeds
- Fennel seeds
- Cinnamon
- Bay leaf
- Cloves
- Cardamom
- Coriander seeds
- Black peppercorns
- Dry red chili
How to prepare Kadai Masala
Making this aromatic masala takes just a few minutes, to be honest. You have to dry roast all the whole spices. Dry roast the bay leaf and dry red chili separately as it will get burnt easily with other spices. Then grind it in your blender or mortar and pestle coarsely.
| Tip – Grinding coarsely is so important to give the authentic nutty flavor from the whole spices. |
A short video to make Karahi masala
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Recipe to make Karahi masala with stepwise instructions
Ingredients
Coriander seeds – 3 Tbsp
Jeera seeds/ Cumin seeds – 1 Tbsp
Fennel seeds – 1 Tsp
Black peppercorns – 1 Tsp
Cinnamon – 1-inch stick
Bay leaf – 2
Cardamom – 2
Cloves – 3
Dry red chili – 3 (see notes)
Method
- Dry roast all ingredients except bay leaf and dry red chili in a pan. Make sure you dry roast in medium flame, so the spices do not get burnt.
- When a nice aroma arises from coriander seeds, switch off. It takes around 5 to minutes. Remove it to a plate.
- Add bay leaf and dry red chili and switch off the stove.
- Grind all ingredients coarsely using a blender or mortar and pestle.
- Store it in an airtight container. Use this masala in curries as needed.
Kadai Masala/ Karahi Masala
Equipment
Ingredients
- 3 Tbsp Coriander seeds
- 1 Tbsp Cumin seeds
- 1 Tsp Fennel seeds
- 1 Tsp Black peppercorns
- 1 inch Cinnamon stick
- 2 Bay leaf
- 2 Cardamom
- 3 Cloves
- 3 Dry red chili see notes
Instructions
- Dry roast all ingredients except bay leaf and dry red chili in a pan. Make sure you dry roast in medium flame, so the spices do not get burnt.
- When a nice aroma arises from coriander seeds, switch off. It takes around 5 to minutes. Remove it to a plate.
- Add bay leaf and dry red chili and switch off the stove.
- Grind all ingredients coarsely using a blender or mortar and pestle.
- Store it in an airtight container. Use this masala in curries as needed.
Video
Notes
- Add bay leaf and dry red chili at the end, so it doesn’t get burned.
- Store it in an airtight container. Use only a clean dry spoon.
- This stays good for a month.
- My chili was hot, so I used 3. Adjust dry red chili as per its spiciness.
- Use Kashmiri chili for the bright red color.
Notes
- Add bay leaf and dry red chili at the end, so it doesn’t get burned.
- Use Kashmiri dry red chili to get a bright red color for your curry.
- My chili was hot, so I used 3. Adjust dry red chili as per its spiciness.
- Store it in an airtight container. Use only a clean dry spoon.
- This stays good for a month.
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A must have masala powder to make the delicious curries. I have never made it myself and I am thinking why I didn’t make it so long. Thanks for a simple recipe. I will be making this soon!
Thank you
Don’t we all love just the aroma of homemade masalas? The freshness and the quality of the masala make or break the Indian curry. Gorgeous and aromatic kadai masala is my favourite and always make small amount whenever we need it.
Thank you
Homemade masalas are aromatic and give good taste to the dish. It’s good to have this kadai masala in the shelf, one can use it in stir fry.
Thank you
Noone can bet the homemade masala powder specifically 🙂 This kadai masala is a must in my pantry always !! Yours looks so perfect and lovely grounded spices all over
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I love making my masalas at home…the aroma and flavour lingering in the house is out of the world and this kadai masala is a must have in my kitchen….very handy indeed!! Very useful share!!
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Having this masala ready in the pantry would surely make life so much easier! All those spices just makes it extra aromatic and flavorful…
Thank you
No Indian Curry is complete without its own blend of spices. Home made spices are the best for that special aroma and flavour too. I have heard of karai masala but had no idea that it had to be left as a coarse powder. Makes sense actually as it would also help in the thickening the gravy.
Thank you
Definitely a must ingredient to make indian curry preparations. This sounds so flavourful and aromatic Lathiya.
And homemade is always better than store bought ones.
Thank you.
That is such a flavorful and aromatic spice blend. Great mix to have in the pantry for quick and delicious kadai style curries.
Absolutely right dear. Thank you.