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Homemade Karahi Masala

A coarse dry-roasted spice blend for karahi and other tomato-based curries.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 servings (about 1 tbsp each)
Ingredients Method Notes

Ingredients
  

  • 3 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1 tbsp fennel seeds
  • 8 dried Kashmiri red chilies
  • 1 tsp ground ginger
  • 1 tsp dried fenugreek leaves (kasuri methi)

Method
 

  1. Heat a dry pan over medium-low heat. Add the coriander, cumin, peppercorns and fennel.
  2. Toast, shaking the pan, for 2 to 3 minutes until the spices smell fragrant and the cumin darkens slightly. Do not let them burn.
  3. Add the dried chilies for the last 30 seconds. Tip everything onto a plate and let it cool completely.
  4. Grind in a spice grinder or mortar to a coarse powder. Stir in the ground ginger and crush in the kasuri methi.
  5. Store in a clean, dry jar away from light. Use within 2 to 3 months for the best flavour.

Notes

Use about 1 tablespoon of this masala per 1 kg of meat. Taste before adding more, since fresh ground spices are strong. Leave the chilies out for a mild blend.