Wednesday, May 14, 2014

Kadhai Masala (Spice Mix)

Kadhai Masala is the basis of all kadhai preparations and this masala can be made and stored in containers for future use, but obviously nothing better than using freshly ground masala in your recipes. There has been already a lot of stuff said and written on these Kadhai (Indian Wok) dishes so I  really won’t spend much of the time writing anything more about it, plain simple post of the day. Enjoy!!!

 Please check out Jobs@hc if you want to earn money with your love for food.

DSC02078 (1024x768)



This quantity is good for one time preparation for 3-4 people.

Coriander Seeds (Dhaniya): 1 Tbsp
Cumin Seeds (Jeera): 1 Tsp
Fennel Seeds (Saunf): 1/2 Tsp
Red Chilly Whole: 4-5 no.
Pepper Cons (Sabut Kali mirch): 1/4 tsp
Dry Fenugreek Leaves (Kasuri Methi): 1 Tbsp
Fenugreek Seeds (Methi Daana): 1/4 Tsp

DSC02068 (1024x768)


  • Heat pan, add all the whole spices except red chilly and kasoori methi and dry roast for 30 Sec.

DSC02069 (1024x768)

  • Add red chilly and dry roast till nicely done and fragrant.

DSC02070 (1024x768)

  • Add kasoori methi in the end and roast for a few seconds.
  • Remove from heat taking care not to burn the spices as it will give a bitter taste.

DSC02071 (1024x768)

  • Let it cool down at room temperature, then ground coarsely in a grinder.

DSC02073 (1024x768)

  • Spice mix is now ready to be used in your dishes.

DSC02079 (1024x768)


  1. Nice one. I make a different one,shall try this

    1. hi jayshree.. would love to know your way of making it, if you can share the recipe.