Homemade Kadhai Masala Recipes
HOMEMADE KADHAI MASALA
Steps:
- In a pan dry roast the kashmiri red chillies making sure they are not burnt by stirring continuously. Set aside to cool down.
- Now dry roast all the other ingredients. Roast it on the slow to medium heat, stirring continuously so that it doesn't burn easily. The roasting should take 4-5 mins or until fragrant. Let it cool down.
- Using the coffee grinder, coarse grind the ingredients. Your kadhai masala is ready to be used. If you want to make more than just double the quantity. I like to make it in smaller quantities as it has that fresh aroma which will die down eventually. Store it in an air tight container and can be used within 2-3 months.
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