Kadhai Masala

Roopak's Kadhaai Masala is a popular spice blend used in Indian cuisine, particularly in dishes cooked in a kadhai (a type of Indian wok). While the exact recipe may vary depending on personal preferences, here's a basic recipe to make Roopak's Kadhaai Masala at home:

Ingredients:

• 2 Tablespoons coriander seeds
• 1 Tablespoon cumin seeds
• 1 Tablespoon fennel seeds
• 1 Tablespoon black peppercorns
• 1 Tablespoon dried fenugreek leaves (kasuri methi)
• 1 Tablespoon dried pomegranate seeds (anardana)
• 1-2 Dried red chilies (adjust to taste)
• 1 Tablespoon dried mango powder (amchur)
• 1 Teaspoon black salt (kala namak)
• 1 Teaspoon turmeric powder
• 1 Teaspoon Kashmiri red chili powder (for color, adjust to taste)
• 1 Teaspoon garam masala powder

Instructions:

• Heat a dry skillet or pan over medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, and dried pomegranate seeds to the skillet. Toast the spices for about 2-3 minutes until they become fragrant, stirring frequently to prevent burning. Remove from heat and let them cool.
• Once cooled, transfer the toasted spices to a spice grinder or mortar and pestle. Grind them into a fine powder.
• Add the ground spices to a bowl. Mix in the dried fenugreek leaves, dried mango powder, black salt, turmeric powder, Kashmiri red chili powder, and garam masala powder. Mix everything well until evenly combined.
• Once mixed, your Roopak's Kadhaai Masala is ready to use. Transfer it to an airtight container and store it in a cool, dry place away from direct sunlight.
• Use this masala to add flavor to various dishes cooked in a kadhai, such as kadhai paneer, kadhai chicken, or kadhai vegetables. Adjust the quantity of masala according to your taste preferences.

Enjoy your homemade Roopak's Kadhaai Masala in your favorite kadhai dishes!