5-Minute Homemade Karahi Masala is exactly what we all need in our kitchens. It’s time to toss out those store-bought versions! Just dry roast a few whole spices, mix in some ground spices and salt, and you’ve got the perfect homemade Karahi Masala—quick, easy, and full of flavor.
5-Minute Homemade Karahi Masala is a game changer. Homemade masalas sound intimidating, but fear not. Although some masalas in some Pakistani recipes require many ingredients like Biryani Masala, the payoff is incredible. Lucky for you, Karahi Masala doesn't ask for much, but is very worth it.
This Pakistani Spice blend is delicious when you use it in Mutton Karahi or Chicken Karahi. I have given enough measurements to make Karahi 5-6 times when using this recipe. The homemade masala is easy to make and comes together in no time.
When I can’t decide what to cook, I go with Karahi—because I make the masala in bulk and always have it ready to go. It’s so flavorful! Sometimes I even give it as a hostess gift. People really appreciate it, and it gives them a chance to try Two Cloves in a Pot’s homemade spice blend. Honestly, there’s no better gift than the gift of homemade masala!
INSIGHTS FOR DRY ROASTING THE PERFECT KARAHI MASALA!
When a recipe says to “lightly dry roast” whole spices, it can be a little confusing—so here’s what it really means:
Light dry roasting means heating the spices on medium heat for just 20–30 seconds. That’s it! This helps bring out their aroma without changing their flavor too much.
If you roast the spices for 1–2 minutes, they’ll become much darker and the flavor will change completely—which is not what you want for Karahi Masala. That longer roasting time is more for something like Homemade Dahi Baray Masala, where a deeper flavor is needed.
HOW TO PREPARE KARAHI MASALA?
HOW TO STORE IT & HOW LONG IT'S GOOD FOR?
Store it in an air-tight jar after preparing it. The masala is good for 7-8 months. It can be store at room temperature or refrigerator.
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Let's Make 5-Minute Homemade Karahi Masala!!!
5-Minute Homemade Karahi Masala
Equipment
- mortar pestle can also use a spice grinder or a blender
- fry pan
Ingredients
Whole Spices
- ¼ cup coriander seeds
- 12 dried long red pepper
- 36 black peppercorns
- ¼ cup cumin seeds
Powder Spice
- 2½ tbsp red chili powder
- ¼ cup coriander powder
- 4 tsp kosher salt (or as needed)
Instructions
- In a fry pan, on medium heat, add dried long red peppers, coriander seeds, black peppercorns, and cumin seeds.
- Lightly dry roasted for one minute. (Don't over do it, it will messed up the taste of your karahi.)
- Let it cool down for 5-6 minutes.
- Take the dry roasted ingredients transfer into the spice grinder.
- Grind.
- Now mix in the coriander powder, red chili powder, and salt.
- Mix well.
- Store it in a air-tight container.
Anum shah says
Omg! I just made this karahi masala. It smells and taste amazing! I’m going to make Karahi tonight.
Sarah Mirza says
Thank you so much 🙂
Parsi says
thats a lot of salt does it really need that much namak as i find it really salty and have ruined dishes before coz of it, can i reduce ?
Sarah Mirza says
sure you can reduce according to your taste. just letting you know you will have left over karahi masala you're not going to use all the karahi masala at once.
Farwha says
Can you use dry round red pepper?
Sarah Mirza says
I think that should be fine.
Miss Chaudry says
very good yar... keep it up
Sarah Mirza says
Thank you so much!
Asra Baig says
Nice masala, will appreciate to know the amount to use for 1 pound of chicken.
Sarah Mirza says
if you follow this link it will tell you the amount.
https://twoclovesinapot.com/how-to-make-authentic-pakistani-style-chicken-karahi/
Asra Baig says
Thank you, that recipe also doesn't tell the amount but I guess I can assume that the entire amount is supposed to be used for 1 lb of chicken.
Sarah Mirza says
it says in the instructions for using about 5 tsp in 2 lbs of chicken so that means use about 2.5 tsp in 1 lbs.
Sarah Mirza says
if you have further questions please free to ask. 🙂
would love your feedback on this after you're done making it.