❤️ About This Kadai Masala 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 kadai masala less spicy, you can use Kashmiri chilies.
👩🍳 How To Make Kadai Masala? (Pics)
- 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.
💭 Expert Tips For BEST Kadai Masala
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. It 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 Kadai Masala?
It 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 kadai 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. PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
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