Spice up your meals with this kadai paneer masala powder! It is full of earthy and aromatic goodness, and all you need is a few whole spices, a bit of salt, and a nice speedy blender to whip up this flavor enhancer.
Don’t ever let your food taste bland with this special masala.
Being an Indian I love spicy food, and I hate it when it’s plain and simple, and has no punch.
And that’s why kadai paneer is on my list of top paneer dishes, as it oozes with irresistible flavor.
All thanks to the kadai masala powder!
Plus, the best thing about it is, that you can sprinkle it in basically any dish, or even a drink.
Be it dum aloo, mushroom do pyaza, or masala lemonade, this masala brings their flavors up to an eleven!
Tools You’ll Need
- Skillet: To roast the spices.
- Grinder: To make the masala powder
Ingredients in This Kadai Masala Recipe
Coriander Seeds: They are the star ingredient in this recipe, and they contribute a warm and savory flavor.
Cumin: Cumin seeds add nutty and earthy notes to the spice mixture.
Dried Red Chilies: They are responsible for the heat in the spice blend.
Black Peppercorns: Also referred to as the king of spices, black pepper is good for digestion, aids in weight loss, and can even prevent cancer.
Cinnamon: Cinnamons have a woody sweet flavor and a somewhat citrusy note.
Black Cardamom: They have an intense flavor and add sweetness.
Green Cardamom: They give a warm and floral aroma to the masala.
Bay Leaves: They may not have a strong aroma, but infuse the masala with fragrance when roasting.
Salt (optional)
How to Make Kadai Paneer Masala Powder
Roast the Spices:
1. Switch on the flame to high, and preheat the skillet. Lower the flame, add all the spices, and salt.
2. Saute it with a spatula continuously so that the spices do not burn, and are heated equally.
3. Once you smell the aroma emitting from the spices, turn off the flame, transfer it to a plate, and let it cool down.
Make it into Masala Powder:
4. Pour it into a grinder, and make it into a fine powder, then transfer it into a glass jar.
5. Your kadai paneer masala powder is ready.
Tips & Variations
- You can adjust the spiciness of the masala by increasing or decreasing the quantity of dried red chilies.
- Remember to use a utensil with a flat surface like a pan, or a skillet, so that the spices are roasted on all sides.
- Salt is just there to speed up the cooking process, and also increase the overall flavors, but it is completely optional.
- Keep check, that the pan is already heated before adding the spices to release more flavors from them.
FAQs
Is Kadai Powder Masala the same as Garam Masala?
No, garam masala is a completely different spice blend. Garam masala uses additional spices like cinnamon, nutmeg, and cloves, whereas kadai powder masala is specially tailored for recipes cooked in kadai (wok), offering distinct flavor.
Can I make the masala without roasting the spices?
Yes, it can be made, but you won’t get the heightened aroma, and fragrance that come from roasting the spices.
Can I use the masala for marination?
You can definitely experiment with using it as a marinating agent, but remember to adjust the flavors of other ingredients.
Dishes That Use Kadai Masala Powder
Normally this masala is used for recipes like kadai paneer, kadai mushroom, kadai chicken, and other kadai recipes.
But that doesn’t have to be the end of it.
It goes very well with curries such as chickpea curry, paneer butter masala, and butter chicken, or as a garnish on pastas, or even drinks.
How to Store
This masala has a long life expectancy and doesn’t get bad even after 2 months!
Store it in a glass container or a high-quality plastic container, and keep it at room temperature.
Or increase its shelf life up to 3 months by storing it in an air-tight container and placing it in the fridge.
Do not freeze it because it will lose all its flavor and don’t let moisture into the masala.
Why You’ll Love This Kadai Paneer Masala Powder
- You can add the masala to any recipe to make it more flavorsome.
- It is loaded with highly antioxidant and immunity-boosting spices.
- It only takes 5 minutes to be whipped up.
- It can be used as a great garnish over various drinks, and snacks.
Please rate and comment if you make this kadai paneer masala powder so I know how much you like it.
Special Kadai Paneer Masala Powder
Equipment
- Skillet
- Grinder:
- Spatula
Ingredients
- 4 tbsp Coriander Seeds
- 1 Black Cardamom
- 4 Green Cardamom
- 2 Bay Leaves
- 2 tbsp Black Peppercorns
- 4 Dried red chilies
- 2 tbsp Cumin Seeds
- 2 inch Cinnamon
- Salt
Instructions
- Switch on the flame to high, and preheat the skillet. Lower the flame and add all the spices.
- Saute it with a spatula continuously so that the spices do not burn, and are heated equally.
- Once you smell the aroma emitting from the spices, turn off the flame, transfer it to a plate, and let it cool down.
- Pour it into a grinder, and make it into a fine powder, then transfer it into a glass jar.
- Your kadi paneer masala powder is ready.
Notes
- You can adjust the spiciness of the masala by increasing or decreasing the quantity of dried red chilies.
- Remember to use a utensil with a flat surface like a pan, or a skillet, so that the spices are roasted on all sides.
- Salt is just there to speed up the cooking process, and also increase the overall flavors, but it is completely optional.
- Keep check, that the pan is already heated before adding the spices to release more flavors from them.
