Kadai Masala/How to make Kadai Masala at home22 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
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.
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).
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. Roasted masala should cool down completely before you start grinding.
- 2. Make coarse powder not a fine and smooth powder.
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