Learn how to make traditional Seekh Kabab Masala at home using whole spices. This aromatic spice blend enhances the flavor of kebabs, meatballs, and other grilled dishes. Homemade masala offers fresher aroma and richer taste than store-bought versions.
This is a quick 15-minute recipe for masala powder that is significantly more fragrant and aromatic than a store-bought brand.
This magical spice blend is created with 9 ingredients only. The ingredients used in this recipe are almost available in the spice rack of every kitchen. When you use this homemade masala in seekh kababs, you’ll get the wonderful taste of restaurant-style seekh kababs.
Seekh Kabab Masala Recipe
Ingredients
- 4 grams Nutmeg (Jayfal)
- 2 grams Mace (Javitri or Jalvitri)
- 3 grams Cinnamon (Dar Chini)
- 2 Big Cardamom (Bari Ilaichi, 3 grams)
- 3 grams Long Pepper (Pippali)
- 6-7 Green Cardamom (Sabz Ilaichi)
- 3 grams Cloves (Loang)
- 2 grams Star Anise (Badyan ke Phool)
- 20 grams Black Cumin Seeds (Kala Zeera)
Instructions
How to Make Seekh Kabab Masala
- Clean all spices by removing rotten pieces or dirt if any.
- Break the cinnamon sticks into smaller pieces and clean the dirt between the grooves with a damp kitchen towel.
- Grind the spice mix by using a coffee grinder or spice grinder. Give the spice mix a good shake in between to prevent spices from clumping.
- Grind all the ingredients till a fine texture. Now transfer it to the airtight spice jar.
Video
Serving & Usage Suggestions
Use this masala blend by adding 1½–2 tsp to 1 kg minced meat when preparing seekh kebabs, koftas, or grilled meats. It can also be used to season vegetables or rice for extra aroma.
Storage & Shelf Life
I strongly advise purchasing whole spices instead of buying a pre-ground blend. Whole spices contain all of the aromatic essential oils that contribute to the unique flavor of a homemade spice blend.
You can buy these whole spices easily from your nearby grocery stores or order online.
Whole spices are even better because they retain aroma and flavor for months. Spoon in this ground spice mix into an airtight mason jar and store it in a cool and dry place (preferably a spice cabinet) for maximum shelf life (up to 5 months) and use the amount specified in the recipe.
Tips for the Best Masala
- Before grinding, clean the spices. Spread them on a large flat plate and sort through them. Remove the stone or dirt if any.
- Try to make a small batch of seasoning mix. Prepare the spice mix enough for 2 to 3 months, based on your consumption.
- Place the seekh kabab masala powder in a mason jar. Label it, and you may put the production date on it. Store it in your spice rack for up to 3 months.
- It is recommended to use the spice blend within 3 months to get its optimum aroma and flavor in the dish. However, you can use it for up to 5 months maximum.
Precaution
Like other seekh kabab masalas or garam masalas, this blend also has hot and dry characteristics.
Use these spices in moderate quantities. Besides having numerous culinary and health benefits, these spices may have certain side effects if we use them in excessive quantities.
I recommend using the quantity specified in this recipe. Overuse of this spice mix in a dish may cause a bitter taste and also have bad effects on health.
Frequently Asked Questions
What is seekh kabab masala?
Seekh kabab masala is a homemade spice blend made by grinding whole spices. It is used to season seekh kebabs, minced meat dishes, koftas, and grilled foods for aroma and depth of flavor.
How do you make seekh kabab masala at home?
Seekh kabab masala is made by cleaning, lightly drying, and grinding whole spices into a fine powder. The masala is then stored in an airtight container for later use.
Do spices need to be roasted before grinding?
Roasting is optional. Light dry roasting enhances aroma, but spices can also be ground raw for a fresher, milder flavor. Always allow roasted spices to cool before grinding.
How long does homemade seekh kabab masala last?
When stored in an airtight container in a cool, dry place, homemade seekh kabab masala stays fresh for about 3–5 months, with the best aroma in the first 3 months.
How much seekh kabab masala should be used in cooking?
Typically, 1½ to 2 teaspoons of seekh kabab masala is enough for 1 kg of minced meat, depending on taste preference.
Can seekh kabab masala be used in other dishes?
Yes, it can also be used in koftas, grilled meats, rice dishes, and vegetable preparations to add warmth and aroma.