Get on with your culinary journey as I unveil the secrets of crafting the perfect kabab masala powder.
Enhance your kabab experience with this aromatic blend of spices, bringing a burst of flavor to your homemade delicacies.
Join me in exploring the art of creating this essential spice mix, guaranteed to become a staple in your kitchen.
KEY TAKEAWAYS
- Dive into the world of kabab masala powder to enhance your culinary journey with a burst of flavors in your homemade delicacies.
- Explore the art of creating this essential spice mix, unlocking the secrets that will make it a staple in your kitchen.
- Revel in the aromatic symphony of carefully selected spices, promising to elevate the taste of your favorite kababs.
- Bid farewell to store-bought blends and savor the satisfaction of crafting your own kabab masala powder at home.
- Unleash the magic of this flavorful blend, transforming ordinary kababs into a feast for the senses with a symphony of spices.
How to Make Kabab Masala Powder? (Step by Step Guide with Images)
Step 1: Take a wok or a frying pan and heat it on a low flame on your gas stove.
Step 2: When the frying pan is hot enough, put 1 tbsp of coriander seeds first to dry and roast them.
Step 3: Stir it till you smell the aroma. Take care that you do not roast them too much so that the seeds change their color.
Step 4: Now, add 1 tbsp of cumin seeds and 1 tbsp of fennel seeds to it and dry roast all three spices on a low to medium flame. Stir them continuously so that they do not get burnt. Transfer them to a separate plate when they are roasted and you notice a little bit of smoke coming from the spices.
Step 5: Now, add 50 gms of dry red chilies to the pan. Stir them continuously to roast them slightly. It should not get burnt or change color. Transfer them onto a plate.
Step 6: Then put 50 gms of chickpeas into the pan, stir them continuously to get rid of the moisture, and transfer them onto the plate.
Step 7: Now put 1 tbsp of dry pomegranate seeds (anar dana) in the pan and stir them.
Step 8: When the pomegranate seeds have lost moisture, add all the other spices such as 2 sticks of cinnamon of 1-inch each, 1 tbsp of Kabab chini (tailed pepper, allspice, or cubeb), 1 tbsp of black pepper, 2 tbsp of poppy seeds (khus khus), 4 pieces of mace, 20 pieces of cloves, 6 pieces of black cardamom, 1 piece of star anise, 2 sticks of Piper Longum or long pepper (Pippali) of 1-inch each, and 15 pieces of green cardamom. Stir the ingredients for about half a minute.
Step 9: Add the roasted coriander seeds, cumin seeds, and fennel seeds to it. Do not forget to stir the spices continuously.
Step 10: Now add 1 tbsp of dry fenugreek leaves (kasturi methi) to it.
Step 11: Give it a quick stir to roast and mix the dry fenugreek seeds well. Then add 6 medium-sized pieces of bay leaves. You may tear the bay leaves if they are large. Continue stirring.
Step 12: When you can smell the aroma of the roasted spices, add the nutmeg. You can break it into small pieces.
Step 13: Give it a final stir and transfer the roasted spices onto a plate. Set it aside so that the spices cool off completely.
Step 14: Now, take a dry and clean grinder.
Step 15: Transfer the roasted ingredients into the grinder. You may transfer them in small batches if your grinder is small in size and cannot accommodate all of the ingredients in one go.
Step 16: Grind the spices into a powder. It is alright if it is coarse.
Step 17: Now add the next lot to the grinder. If it is the last batch, do not forget to add 1 tbsp turmeric powder to it.
Step 18: Now, grind it into a fine powder. Check the consistency and grind a couple of times in short intervals for a smooth powder.
Step 19: Transfer the powder from the grinder onto a plate. Your aromatic kabab masala powder is finally ready to use.
Pro Tips for Making Kabab Masala Powder
Even Roasting is Key: Ensure each spice is evenly roasted to unlock its full flavor potential. Maintain a continuous stir during roasting to prevent uneven cooking and burnt spices.
Cool Before Grinding: Patience is a virtue; allow the roasted spices to cool completely before grinding for optimal results.
Turmeric in the Last Batch: Add turmeric powder to the final grinding batch for a perfect blend of color and flavor.
Quality Ingredients Matter: Source fresh and high-quality spices for a more vibrant and flavorful kabab masala powder.
Adjust Spice Levels to Taste: Tailor the spice quantities based on your preference for a milder or spicier blend.
Keep an Eye on Pomegranate Seeds: Roast dry pomegranate seeds until moisture is lost, ensuring a balanced and tangy flavor.
Gentle Nutmeg Handling: Handle nutmeg with care; break it into small pieces for easy incorporation into the powder.
Kabab Masala Powder Storing Tips
Airtight Containers: Seal your kabab masala powder in airtight containers to preserve its freshness and prevent moisture infiltration.
Cool, Dark Storage: Choose a cool, dark place in your kitchen or pantry to store the spice blend, protecting it from heat, direct sunlight, and strong odor.
Moisture-Free Environment: Keep the storage area dry to prevent clumping and maintain the powder’s free-flowing texture. When scooping out kabab masala powder, use a dry spoon to prevent introducing moisture into the container.
Refrigeration Option: While not necessary, storing kabab masala powder in the refrigerator can extend its shelf life, especially in warmer climates.
How Does Kabab Masala Powder Taste?
Spicy Excitement: The blend introduces a kick of heat, infusing your dishes with a spicy excitement that tantalizes the taste buds.
Earthy Warmth: Experience an earthy warmth as the combination of spices adds a grounding and comforting element to your kababs.
Subtle Sweetness: Discover a subtle sweetness that lingers, creating a nuanced depth without overpowering the savory notes.
Peppery Elegance: Indulge in a peppery elegance that adds a sophisticated touch, elevating your kababs to gourmet heights.
Warm Nuttiness: Enjoy a warm nuttiness that emanates from the roasted ingredients, providing a delightful and wholesome undertone.
Citrus Infusion: Encounter a citrus infusion from the roasted pomegranate seeds, contributing a bright and refreshing element to the blend.
Smoky Undertones: Embrace smoky undertones derived from the careful roasting process, imparting a subtle and alluring smokiness to your kababs.
Kabab Masala Powder Alternatives
Garam Masala Powder Blend: Substitute with a classic garam masala powder blend for a robust and aromatic twist on your kababs.
Tandoori Spice Mix: Opt for a tandoori spice mix to infuse smoky and tangy notes, adding a signature restaurant-style touch.
Chaat Masala Powder Magic: Explore the chaat masala powder magic for a zesty and tangy alternative, imparting a unique flavor profile to your kababs.
Curry Powder Delight: Transform your kababs with the rich flavors of a curry powder delight, offering a fusion of spices that complement various types of meat.
Biryani Masala Powder Magic: Dive into the rich and aromatic flavors of biryani masala powder magic, infusing your kababs with a regal touch inspired by the iconic Indian rice dish.
What Dishes Can Kabab Masala Powder be Used in?
Seekh Kebabs: Infuse the aromatic blend into your seekh kebabs, creating a perfect harmony of spices that enhances the smoky grilled taste.
Chapli Kebabs: Enhance the taste of chapli kebabs with kabab masala powder, providing a perfect balance of heat and earthiness to these flavorful patties.
Chicken Kebabs: Elevate the succulence of chicken shami kebabs and hariyali kebas by incorporating kabab masala powder, and infusing them with a rich blend of spices.
Lucknawi Galouti Kebabs: Perfect the art of Lucknawi Galouti kebabs by introducing kabab masala powder, achieving a delicate balance of spices in these melt-in-the-mouth delicacies.
Tangdi Kebabs: Transform tangdi kebabs into a culinary masterpiece by incorporating kabab masala powder, creating a harmonious blend of spices on tender chicken drumsticks.
Malai Chicken Kebabs: Achieve a luscious and creamy texture in malai chicken kebabs by incorporating kabab masala powder into the marinade, enhancing the overall taste.
Reshmi Kebabs: Perfect the silkiness of reshmi kebabs with kabab masala powder, contributing a subtle smokiness and complexity to these velvety skewers.
Vegetarian Hara Bhara Kebabs: Elevate the earthy goodness of vegetarian hara bhara kebabs with kabab masala powder, adding a depth of flavor to these delightful green patties.
Recipe Card
Kabab Masala Powder
Ingredients
- 50 grams Dry red chilies
- 6 pieces Bay leaves medium-sized
- 50 grams Chickpea (Chana) (roasted and de-skinned)
- 1 tbsp Dry fenugreek leaves (kasturi methi)
- 1 tbsp Dry pomegranate seeds
- 1 tbsp Turmeric powder
- 2 pieces Cinnamon sticks 1-inch
- 1 tbsp Kabab chini (tailed pepper, allspice, or cubeb)
- 1 tbsp Fennel seeds
- 1 tbsp Cumin seeds
- 1 tbsp Coriander seeds
- 1 tbsp Black pepper
- 2 tbsp Poppy seeds (khus khus)
- 4 pieces Mace
- 20 pieces Cloves
- 6 pieces Black cardamom
- 1 piece Nutmeg
- 1 piece Star anise
- 2 pieces Piper Longum 1 inch
- 15 pieces Green cardamom
Instructions
- Heat a frying pan or wok on a low flame.
- Add 1 tablespoon of coriander seeds and dry roast them until you smell their aroma. Be careful not to over-roast or change their color.
- Next, add 1 tablespoon each of cumin seeds and fennel seeds. Dry roast these along with the coriander seeds on low to medium heat, stirring continuously. Once roasted and you notice a bit of smoke, transfer them to a separate plate.
- Add 50 grams of dry red chilies to the pan and stir them continuously until slightly roasted. Transfer them to the plate.
- Add 50 grams of chickpeas to the pan, stirring continuously to remove any moisture. Transfer them to the plate.
- Put 1 tablespoon of dry pomegranate seeds into the pan and stir them. When they've lost moisture, add the remaining spices: 2 sticks of 1-inch cinnamon, 1 tablespoon Kabab chini, 1 tablespoon black pepper, 2 tablespoons poppy seeds, 4 pieces of mace, 20 pieces of cloves, 6 pieces of black cardamom, 1 piece of star anise, 2 sticks of Piper Longum (Pippali), and 15 pieces of green cardamom. Stir for about 30 seconds.
- Add the previously roasted coriander, cumin, and fennel seeds back into the pan. Keep stirring.
- Add 1 tablespoon of dry fenugreek leaves and stir to roast and mix well. Then add 6 medium-sized bay leaves and continue stirring.
- Once you smell the roasted spices' aroma, add the nutmeg broken into small pieces. Give it a final stir and transfer all the roasted spices to a plate to cool completely.
- Use a clean, dry grinder to grind the cooled spices into a powder. It's okay if the texture is a bit coarse.
- Grind the remaining spices in batches, and if it's the last batch, add 1 tablespoon of turmeric powder.
- Grind until you achieve a fine powder consistency.
- Transfer the powdered masala from the grinder to a plate. Your aromatic Kabab Masala Powder is now ready to be used in your cooking!
Notes
Nutrition Info (Estimation Only)
Conclusion
Unleash the magic of homemade kabab masala powder to enhance the taste of your favorite kababs.
With a symphony of carefully selected spices, this flavorful blend promises to uplift your culinary creations.
Say goodbye to store-bought blends and savor the satisfaction of crafting your own kabab masala powder.
