Kabab Masala Powder Recipe

5 from 1 vote
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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.

Kabab Masala Powder

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.

Heating a pan on gas stove

Step 2: When the frying pan is hot enough, put 1 tbsp of coriander seeds first to dry and roast them.

Putting 1 tbsp of coriander seeds

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.

Stiring it till you smell the aroma

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.

Adding 1 tbsp of cumin seeds and 1 tbsp of fennel seeds in heated pan

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.

Adding 50 gms of dry red chilies to the pan

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.

Putting 50 gms of chickpeas into the pan

Step 7: Now put 1 tbsp of dry pomegranate seeds (anar dana) in the pan and stir them.

Putting 1 tbsp of dry pomegranate seeds

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.

Adding 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

Step 9: Add the roasted coriander seeds, cumin seeds, and fennel seeds to it. Do not forget to stir the spices continuously.

Adding the roasted coriander seeds, cumin seeds, and fennel seeds to it

Step 10: Now add 1 tbsp of dry fenugreek leaves (kasturi methi) to it.

Adding 1 tbsp of dry fenugreek leaves

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.

Adding 6 medium-sized pieces of bay leaves

Step 12: When you can smell the aroma of the roasted spices, add the nutmeg. You can break it into small pieces.

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Adding the nutmeg

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.

Transferring the roasted spices onto a plate

Step 14: Now, take a dry and clean grinder.

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.

Transferring the roasted ingredients into the grinder

Step 16: Grind the spices into a powder. It is alright if it is coarse.

Grinding the spices into a powder

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.

Adding 1 tbsp turmeric powder

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.

Grinding it into a fine powder

Step 19: Transfer the powder from the grinder onto a plate. Your aromatic kabab masala powder is finally ready to use.

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 Featured Image

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.

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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 Featured Image

Kabab Masala Powder

By Mita Mondal
Kabab Masala Powder is a special mix of spices that makes your homemade kababs taste amazing. It's like a secret recipe that adds lots of flavors to your cooking.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 25 tbsp
Calories 28 kcal

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!
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Notes

Roasting Techniques: Ensure even roasting of each spice separately. Maintain a low to medium heat to prevent burning and stir continuously to release the aromas without changing the color of the spices.
Cooling Process: Let the roasted spices cool down completely before grinding. This prevents condensation in the grinder and helps achieve a finer powder consistency.
Grinding Process: Use a clean, dry grinder to finely grind the roasted spices. If your grinder is small, grind in batches to ensure a consistent texture.
Turmeric Addition: Add turmeric powder in the final batch to impart color and depth to the masala. However, be cautious not to overpower the blend with turmeric's flavor.
Ingredient Quality: Opt for fresh and high-quality spices to ensure a more vibrant and flavorful Kabab Masala Powder.
Spice Adjustments: Tailor the quantities of spices according to your taste preferences. Adjust the spice levels to achieve a milder or spicier blend, suiting your palate.
Handling Nutmeg: Break the nutmeg into smaller pieces before adding it to the blend for easy incorporation and even distribution of its flavor.
Storage Instructions: Store the Kabab Masala Powder in an airtight container in a cool, dry place to maintain its freshness and prevent clumping. Using a dry spoon each time prevents introducing moisture into the container.
Experimentation: Feel free to experiment with spice combinations or quantities to customize the flavor profile to your liking.
Usage Tips: Sprinkle this flavorful masala on various kababs, meats, or even vegetarian dishes to enhance their taste and aroma.

Nutrition Info (Estimation Only)

Nutrition Facts
Kabab Masala Powder
Amount per Serving
Calories
 
28
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.2
g
Sodium
 
284
mg
12
%
Potassium
 
83
mg
2
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
551
IU
11
%
Vitamin C
 
1
mg
1
%
Calcium
 
34
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Unleash the magic of homemade kabab masala powder to enhance the taste of your favorite kababs.

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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.

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