Homemade Karahi Masala Powder
Karahi does not need many spices, but the ones it uses should be fresh and coarsely ground. This homemade karahi masala takes ten minutes and gives a brighter flavour than most jars of ready-made powder.
Use it for chicken karahi, mutton karahi, or any tomato-based curry that needs a punch of toasted spice.
Why make your own
- Fresher and more fragrant than a store-bought blend.
- You control the heat and the salt (there is none in it).
- Ten minutes and one pan.
What is karahi masala?
Karahi masala is a coarse blend of toasted whole spices used in karahi-style dishes. The usual base is coriander, cumin and black pepper, with chilies for heat. Brands differ, and many Pakistani home cooks make their own.
Why toast the spices
Dry-roasting wakes up the oils in whole spices. It gives a deeper, nuttier flavour than raw spice powder. The trick is to use gentle heat and take the spices off as soon as they smell good.
How to use it
- 1 tablespoon per 1 kg of chicken or mutton, added after the tomatoes have cooked down.
- A pinch in a plain tomato sauce or vegetable curry.
- Sprinkled over grilled meat or paneer.
You can use it with our chicken karahi, or the mutton karahi. Use it in place of the separate crushed spices in those recipes.
Tips
- Cool the spices fully before grinding, or the powder clumps.
- Grind coarse for karahi, not fine.
- Store in a dry glass jar. Moisture ruins it.
- Make small batches so it stays fresh.
Homemade Karahi Masala
Ingredients
Method
- Heat a dry pan over medium-low heat. Add the coriander, cumin, peppercorns and fennel.
- Toast, shaking the pan, for 2 to 3 minutes until the spices smell fragrant and the cumin darkens slightly. Do not let them burn.
- Add the dried chilies for the last 30 seconds. Tip everything onto a plate and let it cool completely.
- Grind in a spice grinder or mortar to a coarse powder. Stir in the ground ginger and crush in the kasuri methi.
- Store in a clean, dry jar away from light. Use within 2 to 3 months for the best flavour.
Notes
Homemade Karahi Masala FAQ
Can I use pre-ground spices?
Yes, but the flavour is flatter. Toast them in a dry pan for 30 seconds first to wake them up.
How long does it keep?
Use it within 2 to 3 months. It is still safe after that, but the aroma fades.
Is it very hot?
It is mild to medium. The Kashmiri chilies give colour and gentle heat. Add hotter chilies for more heat.
Do I still need other spices in karahi?
Karahi is simple. This blend plus salt, ginger, garlic, green chilies and tomatoes is all most recipes need.
