Kadhai Masala Mix, spice mix with Indian flavors used for everyday curries and dry subzis.
Make restaurant style Kadhai vegetables fresh at home using the Kadhai Masala 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 is Kadhai Masala. This spice mix is used to flavor the dry subzis or veggies.Want Restaurant style Kadhai Paneer or Kadhai Mushroom , or 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, that it 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.
Kadhai Masala 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 delcious 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 Mix..
Most of the masala mix we use are fine powdered, 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
Hand pounded are always preferred and somehow have a long lasting aroma and fragrance to it. Just like the way our grandmoms and moms 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.
Let's see how I make this flavorful 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.
Do give me your feedback about the post and recipe whenever you make it.
Check out this homemade Thandai Masala Mix, used for making chilled Thandi(Flavored Milk in Indian Spices).
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Thanks for stopping by and keep coming back!!
wow swati, never knew we have a special masala for kadai masalas, how ignorant of me!!
Love the coarse texture of the masala, and that reference lipta hua masala!! definitely making this one!!!
I love your spice combination. Using whole ingredients and roasting them plus adding fennel must make the spice mixture really aromatic too.
Wow! This is an amazing mix. I will definitely try making this masala! Thanks for sharing it.
Loved this one, it is useful to have this kadhai mix at home. It will serve many purpose.
Love this everyday use spice mixture or masala. Mild and full of flavours. Perfect to add to any sabjis or dal. I usually don't add bay leaves. Next batch I make I should add bay leaves.
So nice to have the masala ready for the sabzi. I like the coarse texture of this spice mix. The ready one from the store is in the powder form.
I like that it does not call for a lot of ingredients and yet looks so flavourful, plus it can be used in a variety of dishes. Bookmarking this to try soon.
what a fabulous all purpose masala that can be used to compliment almost any dish
Thank You Mirelle!!
Seema Doraiswamy Sriram
I have never tried khadai masala. The blend looks really nice. I will love to try this Swathi.
Kadai masala has a unique spice blend which is so aromatic and lends a beautiful flavor to kadai dishes; always nice to have this in our masala dabba! I guess, because kadiai veg is always prepared in a kadai, it is called kadai masala! Beautiful share dear <3
Beautiful blend of selected spices.. Perfect handy masala for quick curry. Homemade Masala is always best .. beautiful share dear. Lovely capture...
This looks so handy to use, ideal to use for dry sabzis. I will try making this sometime Swati