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Kebab Masala

Kebab Masala

Add 4 tspoons of Roopaks Kebab masala to 500g boiled minced meat, 1 spoon raw papaya paste, some chopped onions, garlic & ginger. Leave for 1 hour then press over skewer. Grill or shallow fry till golden brown.

Regular price Rs. 160.00
Regular price Sale price Rs. 160.00
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Roopak's Kebab Masala


  • 2 Tablespoons coriander seeds
  • 1 Tablespoon cumin seeds
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon fennel seeds
  • 1 Tablespoon dried fenugreek leaves (kasuri methi)
  • 1 Tablespoon dried mango powder (amchur)
  • 1 Teaspoon black cardamom seeds
  • 1 Teaspoon green cardamom seeds
  • 1 Teaspoon cloves
  • 1 Teaspoon cinnamon powder
  • 1 Teaspoon ground ginger
  • 1 Teaspoon ground garlic
  • 1 Teaspoon ground turmeric
  • 1 Teaspoon red chili powder (adjust according to taste)
  • Salt to taste


  • Dry roast coriander seeds, cumin seeds, black peppercorns, and fennel seeds in a pan over medium heat until fragrant. Stir constantly to prevent burning. Once done, remove from heat and let it cool.
  • Grind the roasted spices along with black cardamom seeds, green cardamom seeds, cloves, and dried fenugreek leaves into a fine powder using a spice grinder or mortar and pestle.
  • Transfer the ground spices to a bowl and add dried mango powder, cinnamon powder, ground ginger, ground garlic, ground turmeric, red chili powder, and salt. Mix well until all the spices are evenly combined.
  • Store the Roopak's Kebab Masala in an airtight container in a cool, dry place.
  • Use this masala to marinate kebabs or add it to your favorite meat or vegetable dishes for an authentic flavor.
  • 200g paneer (cottage cheese), cubed
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