This masala can be kept in an air-tight container for several months. If you don't want to spent time making kadai masala for this recipe, you may use garam masala instead.
Dry roast all of the above spices individually for 1-2 minutes each, or until nicely roasted. You will smell the aroma and know if it’s done. Make sure not to burn the spice. The reason to roast it separately is, each of these have different heating points. So in order for these to get roasted well, it is advisable to roast separately.
Once done, let this cool down in a plate. Once it’s cool, coarsely grind it. Do not grind it into a powder. The masala tastes and looks really nice and flavorful when it’s consistency is a bit coarse.
Notes
-If using regular whole red chilies, use about 5-6, as those are much spicier than the Kashmiri version.
- Store it in an airtight container and use it as needed. This can easily stay fresh for 3 months.