Kadai Masala / Homemade Kadai Masala Powder

Kadai Masala is rich in flavor and taste. Making this homemade spice blend is beyond easy, and we need very basic whole spices. It is used in many traditional Indian recipes and makes them deliciously flavorful.

About Kadai Masala

There are various types of Indian ground Masala, and they are used in a variety of dishes to bring out the maximum of flavors.

In most Indian households, we can find different types of ground spices, and my kitchen is no exception. Kadai Masala is a spice blend traditionally used in many dishes, such as Kadai Paneer No Onion No Garlic, and Kala Chana in Kadai Masala.

I like to make this Kadai Masala powder at home. It takes only a few minutes to make this Masala, and it adds fresh flavors to the dish. Making our own spice blend at home is not difficult. In fact, it gives us the flexibility to customize our traditional Masala powder as per our preferences.

We need only six ingredients to make homemade Kadai masala powder. And these ingredients should be readily available in our pantry.

Ingredients

1. Dried Red Chilis: I have used dried red chilis, which are not too spicy. But you can use the dried red chili of your choice. If you have very hot dried red chilis and do not want the masala too spicy, use fewer red chilis.
2. Coriander and Cumin Seeds: These spices are essential in most Indian spice blends. Coriander and cumin seeds provide an earthy flavor and taste to the masala.
3. Fennel Seeds: Fennel seeds provide a slightly sweet and licorice flavor in this spice blend. 
4. Peppercorns: They add spicy and pungent flavors to the Kadai Masala Powder. 
5. Green Cardamoms: Green cardamoms provide a sweet and, at the same time, spicy flavor to the masala. It also provides a pleasant aroma to the spice blend.

Step-by-Step Directions

• In a nonstick or heavy-bottomed pan, dry roast dry red chilis.
• Roast them on medium-low heat for a couple of minutes or until they start to get darker in color.
• Remove the chilis from the pan and place them into a plate or bowl.

• In the same pan, add the rest of the spices and roast them on low-medium heat.
• Roast them for 3-4 minutes or until they are aromatic.

• Remove these spices from the pan and place them with red chilis.
• Let the spices cool down completely.

• Now add them into a grinder jar and grind them into a coarse powder
• Do not grind the spices into a fine powder.
• Alternatively, you can also crush the spices into a mortar and pestle.

Storing The Kadai Masala

• Store this spice blend in an air-tight container or jar and keep it in a cool and dry place. 
• To retain the freshness of the masala, refrigerate it for up to a month.
• You can also freeze this masala for up to six months. For freezing, store the masala in a freezer-safe container or bag and use it as you need.

Helpful Tips

• I have used Kashmiri red chilis so the masala does not become too spicy but provides bright color to the dish. But if you want your Kadai Masala to be spicy, use hot varieties of dry red chilis. Also, you can use half the Kashmiri dry red chilis and half the hot chilis.
• The texture of the masala should be coarse, so do not grind it into a fine powder.
• Use fresh and high-quality whole spices for the best result.
• Store the masala in an air-tight container or jar and to retain the freshness, store it in the fridge or freezer.
• This recipe can easily be doubled or tripled.

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Recipe Card

Kadai Masala / Homemade Kadai Masala Powder

By Jigna

You will love this homemade Kadai Masala, which is easy to make but makes the dish flavorful and delicious.

5 from 2 votes

Print Pin SaveSaved!

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Cuisine Indian

Diet Jain, No Onion No Garlic, Vegan, Vegetarian

Servings 6 – 8 Tbsp

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 6 dry red chilis
• ▢ 2 tablespoon coriander seeds
• ▢ 2 teaspoon cumin seeds
• ▢ 2 teaspoon fennel seeds
• ▢ 1 teaspoon black peppercorns
• ▢ 4 green cardamoms

Instructions

 

• In a nonstick or heavy-bottomed pan, dry roast dry red chilis. Roast them on medium-low heat for a couple of minutes or until they start to get darker in color.
• Remove the chilis from the pan and place them into a plate or bowl.
• In the same pan, add the rest of the spices and roast them on low-medium heat.
• Roast them for 3-4 minutes or until they are aromatic.
• Remove these spices from the pan and place them with red chilis.
• Let the spices cool down completely. Now add them into a grinder jar and grind them into a coarse powder.
• Do not grind the spices into a fine powder. Alternatively, you can also crush the spices into a mortar and pestle.

Storing The Masala

• Store this spice blend into an air-tight container or jar and keep it in a cool and dry place.
• To retain the freshness of the masala, refrigerate it for up to a month.
• You can also freeze this masala for up to six months. For the freezing, store the masala in a freezer-safe container or bag and use it as you need.

Notes

1. I have used Kashmiri red chilis, so the masala does not become too spicy but provides bright color to the dish. But if you want your Kadai Masala to be spicy, use hot varieties of dry red chilis. Also, you can use half Kashmiri dry red chilis and half the hot chilis.
2. The texture of the masala should be coarse, so do not grind it into a fine powder.
3. Use fresh and high-quality whole spices for the best result.
4. Store the masala in an air-tight container or jar and to retain the freshness, store it in the fridge or freezer.
5. This recipe can easily be doubled or tripled.

Nutrition (Approximate Values)

Calories : 16kcalCarbohydrates : 3gProtein : 1gFat : 1gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gSodium : 3mgPotassium : 69mgFiber : 2gSugar : 1gVitamin A : 13IUVitamin C : 1mgCalcium : 34mgIron : 1mg

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