Kadhai Masala

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Kadhai Masala

Kadhai Masala

Kadhai Masala
Kadhai Masala

Kadhai means Wok ! Kadhai Masala means Spice mix for kadhai or wok.
Kadhai dishes like Kadhai Paneer, Kadhai Mushroom, Kadhai Chicken etc are some very popular dishes to order when you go to an Indian restaurant.

Kadhai Masala
Kadhai Masala

Kadhai dishes are prepared in some robust mix of spices which are coarsely ground and then added to the dish for that mouthful peppery and firey flavors. The Kadhai or Wok dishes are not curries but are moderately curried, more on drier side which we call lipatwa in Hindi, which means hugged tight;). The curry is thick and coats the big pieces of vegetables or meat along with spice :). Made some Kadhai Paneer, which I will bring for FF#27 soon!

Now the recipe. This is a keeper, I promise :).

Some other spice blends from blog are – Fasting Spice Mix , Chaat Masala , Chai Masala , Taco seasoning and more.

Kitchen Equipments Required : a heavy bottom steel or hard anodized pan, spice / dry ingredient / coffee grinder, a jar with a tight lid, spatula

Kadhai Masala
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Kadhai Masala

Indian Spice Blend perfect for any Indian style stir fries.
Course Spice Blend
Cuisine Indian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1 /4 cup
Author Sonal Gupta @ simplyvegetarian777


  • Coriander seeds : 4 tbsp
  • Cumin seeds : 1 tbsp
  • Black pepper corn : 1/2 tsp
  • Cloves : 1/2 tsp
  • Dry Red Kashmiri chillies or Degi Mirch : 3 to 4. You may use 1 tsp of fancy paprika too.
  • Bay leaf : 2 small or 1 big
  • Cinnamon stick : 1 inch small
  • Black cardamom : 1


  • Dry roast all the ingredients together in the pan, on lower to medium flame till you get a nice aroma. Don't burn them.
  • Cool the spices to room temperature.
  • Ground them coarse in the grinder. Don't make a fine powder. If you can, grind them in pestle and morsel. That is the trick to this pice mix that it is not supposed to be fine.
  • Store in an air tight jar. Good for 2-3 months.

Suggestion to use

  • You may use it with anything as a spice mix, not necessarily Kadhai dishes only. I have added it to khichdi (rice and lentil mash) and topped few other dishes too.


Let me know if you try this!


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  1. Similar to what I make except I use hot chillies too with kashmiri and pinch of hing…but this looks awesome!thank you

  2. Sonal, this spice mix recipe looks great. I also enjoy taking out my wok from time to time. Except for the cardamom, all the ingredients are very common in Mexican cooking. Perhaps there is a comparable dry Mexican chile I can use. I always learn something new from your posts!

  3. Awww. Here’s another one I’ll have to make Sonal. Looks like a spice hunt is in order for a few of these items… Dry Red Kashmiri chillies or Degi Mirch & “black” cardamom. 🙂

  4. Love the spices you’ve been posting, Sonal. I’m not very familiar with Indian spice mixes so it’s fun to see what’s in them. Looking forward to that recipe so I can see what you did with it!