5-Minute Homemade Karahi Masala is just what we need in our lives. With just a few spices from home, I am 100% sure you will leave store-bought karahi masalas where they belong - on the shelves.
WHAT IS HOMEMADE KARAHI MASALA?
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 or even Beef Karahi. I have given enough measurements to make Karahi 7-8 times when using this recipe. The homemade masala is easy to make and comes together in no time.
WHAT IS KARAHI MASALA MADE OF?
After trial-and-error, I have perfected my Karahi masala:
- Coriander seeds - sabud danya
- Dried long red peppers- sukhi lambi lal mirchi
- Cumin seeds- zeera
- Black peppercorns- kali mirchi
- Red chili powder- Lal mirchi powder
- Coriander powder- danya powder
- Salt- namak
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.
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
- 12 tsp coriander seeds sabud danya
- 12 dried long red pepper sukhi lambi lal mirchi
- 36 black peppercorns sabud kali mirchi
- 12 tsp cumin seeds zeera
Powder Spice
- 8 tsp red chili powder lal mirchi powder
- 12 tsp coriander powder peesa huwa danya
- 4 tsp salt namak (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.