KADHAI MASALA RECIPE
Kadai masala is a sweetened and seasoned blend of roasted spices perfect for making rich Indian dishes such as Kadai Paneer and Kadai Vegetable. This spice mix is always present in most Indian restaurants today.
- Preparation Time - 5 Minutes
- Cooking Time - 10 Minutes
Kadai Masala Ingredients
- ¼ Cup - Coriander Seeds
- 1 Tbsp - Cumin Seeds
- 8-10 - Red Chilies (Remove Stems)
- 1 Tsp - Turmeric
- 8-10 - Black Pepper
- 1 Tsp - Dried Mango Powder
- 2-3 - Cinnamon sticks
- 8 - Cloves
- 1 Tsp - Black Cardamom
- 1 Tsp - Green Cardamom
- 5-6 - Bay Leaves
- ½ Tsp - Salt
- Prepare all of the required ingredients before starting. Add turmeric, dry mango powder, and salt. Add these spices together to create this Kadai Masala Powder.
- Add all the ingredients listed to the kadai.
- Roast until light brown. Heat slowly, but do not allow it to burn. Roast for 7-10 minutes on a low flame.
- Turn the flame off.
- Transfer the roasted spices onto a plate, and wait for it to cool down.
- Finally, grind it in a dry mixer or mortar pestle until it becomes a coarse mixture.
- The Kadai masala mixture should be rough. Allow it to cool completely.
- Later, store in a clean, dry airtight container. In addition, use a clean and dry spoon every time. Kadai Masala Powder ready.
4 Tips to make the best Kadai Masala at home
- Always add spices to a cold pan before turning on the stove. This way, spices can release their full-flavored potential when roasting. Otherwise, adding them to a hot pan will burn them without any of their flavors.
- Keep stirring while they are being roasted dry.
- Once roasted, transfer them to a plate immediately to stop the cooking process. Otherwise, spices may overcook or burn on one side if left too long in the hot pan.
- Remove the stem and seeds from the dried chilies. If you don't discard them, the spices will become very spicy.
Mortar Pestle VS Mixer Grinder
We recommend mortar and pestle because this age-old secret led us to a healthy lifestyle. With a mixer grinder, the health benefits of the innermost juice of the spices disappear. And, so one might assume that mixer grinders would be economically reasonable since they only take up space; however, there is no replacement for mortar and pestles when it comes to their longevity and effectiveness in creating healthy meals.
Furthermore, if you need finely ground spices or powder, adding water to the mortar and pestle is much easier than putting water in the mixer. In a mixer, we use small batches of whole spices at one time, which makes it hard to adjust the consistency when mixing liquids and ground spices.
Summing Up On Kadai Masala
Kadai Masala Powder has used in many dishes, including Kadai Paneer, Kadai Mushroom, Kadai Vegetables, and Kadai Chicken. To prepare the masala powder, dry roast all the kadai spices in a pan or expose them to direct sunlight until they are crispy and then grind them into a coarse mixture.
FAQs on Kadai Masala Recipe
What is unique about kadai spices?
Kadai spices are flavorful and aromatic. They are fresh as compared to packed spices.
How to prepare kadai masala gravy?
To prepare Kadai Masala gravy, add little water to the kadai curry.
What is the shelf life of kadai masala powder?
The shelf life of homemade kadai masala powder is one month. It can sustain up to 3 months if kept in the refrigerator.
Is kadai masala the same as garam masala?
Kadhai masala powder is different from garam masala because it has fewer ingredients. Whole spices with aromatic flavors are used instead of those which provide smell.
What's the difference between a kadhai and a Karahi?
A traditional two-handled, deep cooking vessel that looks like an even wider kadai but has steeper sides, also called a kadhai or korai - is often used in Indian and Pakistani kitchens.
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