Kitchen masale is mix of garam masala plus coriander, chilli powder,haldi, it is generally mixed during tadka It does not have a strong flavor like garam masalaThis is light in color – slightly towards yellow tint. This mainly consists of Coriander, Cumin, Red Chillies, Turmeric, Black Pepper, Salt, Dried Ginger, Salt, Mustard Seeds, Fennel, Garlic, Cassia, Dried Fenugreek Leaves, Black cardamom, Green Cardamom, Cloves, Nutmeg, Mace and Asafoetida. This has been prepared to replace the various regular spices of a kitchen in everyday life. If you can use only kitchen masala in your veg or other dishes along with salt. If you prefer hot dishes – put a little bit more chilli additionally. Kitchen MasAla is always used in large quantity in vegetables and curries. If you cook for a single person then this is a good alternative for several other spices.

Recipe
North Indian curries require a masala that uses chopped onions, ginger, and garlic as a base. When these base ingredients are being sautéed in oil, the flame is reduced or switched off, and then red chili powder and kitchen king masala are added. This masala mix releases a very appetizing aroma almost instantly.However, the masala will burn if the heat is high, and, therefore, reducing or turning off the flame before adding the masala is recommended. Additionally, after a minute of adding the masala, a little water can be sprinkled in the pan to stop the masala from burning.