Paneer kadhai, chicken kadhai, vegetable kadhai and similar kadhai dishes are popular in restaurant menus. One thing common to these dishes is the Kadhai masala.
Kadhai masala is a fragrant spice mix, easy to prepare at home. Add this spice mix to any dish to give it a restaurant style taste.
Homemade masalas are fresh, more fragrant and have a longer shelf life.
Recipe for Kadhai Masala
Ingredients for Kadhai Masala
- 10 saboot lal mirch(dry red chillies)
- ¼ cup saboot dhania(coriander seeds)
- 1 tsp laung(cloves)
- 1 tsp kalimirch(peppercorns)
- 2 inches dalchini(cinnamon stick)
- 2 nos masala elaichi(black cardamom)
- 10 nos green elaichi(green cardamom)
- ½ a jaiphal(nutmeg)
How to make
Break the nutmeg into smaller pieces.
Put all the above ingredients in a thick bottomed pan including nutmeg.
Dry roast on medium heat for 5 minutes.
Let the masalas cool to room temperature.
Grind it in a mixer jar to get coarse powder. Generally the kadhai masala has a coarse consistency.
Transfer to an air tight jar. Shelf life of Kadhai masala is upto six months.
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