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Spices & seasonings · Spice blends

Kadai masala

Coarsely crushed roasted coriander, dried red chilli and cumin that gives kadai paneer and karahi dishes their crunch.

Also called: karahi masala, kadhai masala, kadai spice

Around the world: कड़ाही मसाला (hi) · کڑاہی مصالحہ (ur)

A kind of spices

Make it yourself: Kadai masala

What it is

Kadai (karahi) masala is a coarse North Indian spice blend of roasted coriander seeds, dried red chillies and cumin, sometimes with black pepper and fennel. Unlike most masalas it is crushed rather than finely ground, so flecks of coriander husk and chilli stay visible. It is named for the wok-like kadai the dishes are cooked in.

How it’s used

  • Kadai paneer and kadai chicken
  • Peshawari and Lahori chicken karahi
  • Stir-fried mushrooms, peppers and mixed vegetables

Characteristics

Taste
Citrusy-warm coriander, toasty cumin and moderate chilli heat.
Texture
Coarse and slightly crunchy.
Sold as
ground, whole
Cooking uses
Mainly a seasoning

Storage

Cool, dry and dark. Airtight jar away from light and heat; coarse blends fade within about 2 months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
325 kcal
Protein
14.29 g
Carbohydrate
55.83 g
Fat
14.01 g
Fibre
53.2 g
Sugars
2.76 g

USDA FoodData Central: Spices, curry powder (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Crushed coriander and chilli flakes — Toast 2 tsp coriander seeds with ½ tsp chilli flakes and a pinch of cumin, then crush in a mortar.

Related ingredients

Recipes with kadai masala

No recipe in the catalogue uses it yet.

More spice blends