Kadai Masala/How to make Kadai Masala at home

22 Apr, 2017
Share - Posted on: 22 Apr, 2017
  • Servings : 2 serving
  • Prep Time : 4 min
  • Cook Time : 5 min

Kadai masala is used in many kadai preparation recipes whether it is vegetarian or non-vegetarian. Kadai Masala can be prepared in advance and store in refrigerator for 2 -3 months.

Kadai masala is coarse grounder powder; not a fine powder, which gives a nice aromatic flavor into the dish.

Kadai masala is one of the main ingredients for Kadai paneer, Kadai Bhindi, Kadai Mushroom and much more.


  • Coriander Seeds 2 Tbsps.
    Cumin Seeds 1 Tbsp
    Dry Red Chilies 4
    Green Cardamom 3
    Cinnamon Stick 1’’ Stick
    Cloves 4
    Pepper Corn ¼ tsp
    Bay leaf 2


Step 1

Place a non-stick pan over medium heat. Let it heat for 2 min and then add all the spices: coriander seeds, cumin seeds, black peppercorn, red chilly and fenugreek seeds, green cardamom, cinnamon stick, cloves, pepper corn and bay leaf.

Step 2

Dry roast them till you feel nice aroma coming out from the whole masala. Now switch off the flame and let it cool complete. I remove the skin from cardamom pods( this is optional).

Step 3

Once is cool down, transfer into the grinder and grind it to slightly coarse powder. Do not make a fine powder. The coarse powder gives the real flavor in Kadai preparation gravy.

Kadai masala is ready to use in different Kadai preparation


  1. 1. Roasted masala should cool down completely before you start grinding.
  2. 2. Make coarse powder not a fine and smooth powder.

If you happen to make it do click pictures and send it to me as a message on my FB page sheljaskitchen or email me at sheljasktichen@gmail.com so that I can features it on my facebook page.

If you like this post do drop in your feedback too.

Tags: Kadai Masala, Basic recipe, Spices, Indian flavor spice


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Comments (1)

  1. Comment Author

    Posted by: Shantanu Ray on 06 Nov, 2018

    Wonderful masala described but you did not mention how much of fenugreek. Initially i added 2tsp but it became a little bitter. 1.5 tsp tasted better and did good. I added 0.5tsp of fennel seeds. That did wonders to the taste.