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KADHAI MASALA

Spice Like a Pro with This Kadhai Masala Recipe!

Make restaurant-style paneer at home with this simple Kadhai Masala recipe! Dry roast whole spices, grind them fresh, and store to flavor any paneer curry. This masala mix is aromatic, homemade, and far better than store-bought! Use it for Kadhai Paneer, Kadhai Mushrooms, and more. Follow this quick and foolproof recipe to bring authentic North Indian flavors to your kitchen.


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Homemade Kadhai Masala using cumin, coriander, fennel, pepper, and Kashmiri chillies – a spice blend to enhance your paneer recipes.¯

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Roast all the spices together on low heat for convenience, stirring constantly to avoid uneven roasting or burning. For even better aroma, you can roast them separately based on size and moisture content. Always cool the spices completely before grinding to prevent clumping and spoilage. Store your masala in a clean, airtight glass jar. Add it in the last 5 minutes of cooking to preserve its bold aroma. Great in stir-fries, curries, and even paratha fillings!

     Step-by-Step Recipe : So Easy, Even Your Spices Will Cheer!​

INGREDIENTS

  • Kashmiri red chillies – 6
  • Cumin seeds – 6 tsp
  • Coriander seeds – 6 tbsp
  • Fennel seeds – 6 tsp
  • Black peppercorns – 24




​Perfect masala powder for Kadhai Paneer made by roasting and grinding Indian spices, stored in an airtight container for flavor-packed meals.

PREPARATION STEPS

  1. Heat a heavy-bottomed pan on medium flame.
  2. Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and Kashmiri red chillies together in a pan over low to medium heat for 2–3 minutes until aromatic. Keep stirring continuously to ensure even roasting and prevent burning.
  3. Transfer the roasted spices to a plate and allow them to cool completely.
  4. Once cooled, grind all the roasted spices together in a spice grinder or mixer to a fine powder.
  5. Store the freshly ground Kadhai Masala in an airtight container in a cool, dry place.


Absolutely! It works great in vegetarian dishes like Kadhai Mushroom, Kadhai Baby Corn, Kadhai Tofu, or even in spiced vegetable stir-fries

You can roast them all together for convenience. Just keep the heat low and stir continuously for even roasting without burning.

Use about 1 to 1.5 tablespoons of Kadhai Masala for 250–300 grams of paneer or vegetables. Adjust to taste based on spice level.

Store it in an airtight glass jar in a cool, dry place. It stays fresh for up to 3 months, or longer if refrigerated.

Yes! It adds depth and warmth to even simple sabzis or lentils. Try it in stuffed capsicum, spiced parathas, or mixed veg curry.

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