Kadai Masala/ Karahi Masala
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.
Mortar and pestle/ Blender
Calories:
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.