Kadhai Masala Mix, spice mix with Indian flavors used for everyday curries and various dry subzi.
Make restaurant style Kadhai vegetables fresh at home using the Kadhai Masala Mix.
Homemade Masala Powder/Spice mix
We Indians love spice in our food. Spices play such an important role in bringing out the flavors of a dish. The right balance of spices in food is so important. It can make the flavor or just spoil the taste and texture. For each and every dish we have our own spice mix where the proportion of the spices used varies. Homemade or store bought an Indian dish is just incomplete without spices.
Though the market is flooded with different spice mixes, I always prefer to make fresh homemade mixes at home. I do use the store bought ones also, but nothing can beat the freshness of homemade spice.
What is Kadhai Masala Mix
Kadhai Masala Mix is one such spice mix that I always like to make at home and keep in my pantry. This spice mix is used to flavor the dry subzi or veggies. If you want Restaurant style Kadhai Paneer, Kadhai/Tawa fry Vegetables like Bhindi Fry at home, use homemade Kadhai Masala mix and enjoy the real Kadhai flavors.
Not sure of the name why it is known as Kadhai Masala or the curries known as Kadhai vegetables for which it is used for , but it lends a unique aroma and flavor to the dishes.
Kadhai Veggies are on the drier side or the semi dry types. In Kadhai dishes, masala should coat the vegetables or paneer. In U.P we call it 'Lipta hu masala' means coated well on vegetables.
Check out the recipe for Kadhai Mushrooms where I have given shortcut way to make Kadhai Masala for immediate use.
Ingredients for Kadhai Masala
It is a blend of Dry Whole Red Chilies, Coriander Seeds and Cumin and Fennel Seeds. You can add other spices like cloves, black pepper and bay leaf as per your choice. The real taste of the dish comes from the above there main ingredients(coriander seeds, cumin seeds and red chillies).
I got this recipe years back from a local chef in one of the resort in Manali. He served us this excellent Kadhai Paneer bursting with flavors. It was such a delicious treat, that I requested him for the recipe. Trust me this is a keeper recipe and can be used in so many dry Indian style veggies.
Check my No-onion No-Garlic Kadhai Paneer Pulao where kadhai masala mix is used to flavor the simple rice dish.
Coarse or Fine Masala
Most of the spice mix we use are fine powders, but the texture of the Kadhai Masala Mix should be coarse. Also, roast the spices on low heat till they give out the strong aroma.
Cool the spices and then grind the mix.
Hand pounded or Grinded in mixer
Most of the people prefer hand pounded masala and have a long lasting aroma and fragrance to it. Just like the way our grandmom and mom used to do!!
I hand pound in my small motor and pestle in do it when I make a quick small batch, but when making a big batch I end up using my grinder.
More Spice mix/masala powder from the blog
Check out this homemade Thandai Masala Mix, used for making chilled Thandi(Flavored Milk in Indian Spices).
Garam Masala, one of the most popular Indian Spice mix.
Recipe card for Kadhai Masala
- 5-6 Dry Whole Red Chilies Kashmiri or Byadgi
- ¼ Cup Coriander Seeds
- 2 tbsp Cumin Seeds
- 1 tbsp Fennel Seeds
- 1 tsp Cloves
- 1 tsp Black Peppercorns
- 1-2 Bay Leaf
- In a pan dry roast all the spices at low flame till these give strong aroma.
- Once done take out in a plate and cool.
- Grind coarsely. When making a big batch, grind in batches.
- Store in an air-tight container.Stays fresh for about a month.
Linking my Kadhai Masala Mix to my Facebook group Healthy Wellthy Cuisines, where the theme this fortnight is #MasalaDabbaatHW. Masala Dabba is Spice box in Hindi, which is used for storing spices. A must have in every Indian household!!
Do check what my fellow bloggers have brought from their Masala Dabba(Spice Box).
Punjabi Garam Masala by Jayashree
Garam Masala by Ruchi Shah
Acchari Masala Powder by Sasmita
Goda Masala by Seema
Vada Pav Chutney Powder without Garlic by Vanitha
Do make this flavorful spice mix, and use it not only for re-creating restaurant style Kadhai Paneer and Mushroom but also in your dry veggies, pulao or even sprinkle on your tandoori style veggies.
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