NineFoods technique guide · Spice blends
Karahi Masala: The Spice Mix for Restaurant Style Karahi
Coarse, not fine. Toast lightly. Add at the end.
Written by Farwa ZeeshanRecipe developer, NineFoodsKarahi masala is a coarse, toasty spice mix sprinkled over karahi in the final minutes, giving the crunchy, peppery finish of roadside karahi. Unlike garam masala, it is ground coarse and leans on coriander, cumin, black pepper and red chilli flakes.
What goes into karahi masala
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Coarse and toasty.
Method
How to make it
- Dry roast coriander, cumin, pepper and fennel on low for 2 to 3 minutes.
- Cool and crush coarsely in a mortar or a quick pulse.
- Mix with chilli flakes and kasuri methi.
- Sprinkle 1 tbsp over karahi in the last 2 minutes.
Compare
Karahi masala vs garam masala
Garam masala is fine and warm; karahi masala is coarse and toasty. Many karahis use both: garam masala in the masala, karahi masala on top for texture and aroma.
Storage
Keeping it fresh
Coarse spices lose aroma fast. Make small batches, store airtight and use within a month.
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Quick answers
Karahi Masala FAQ
What is karahi masala?
A coarse, toasted spice mix sprinkled on karahi at the end.
Is it the same as kadai masala?
Yes, kadai is the Indian name.
When do I add it?
In the last 2 minutes of cooking.
Can I grind it fine?
Coarse gives the authentic texture.