Kabab Masala

Preparation info
  • Makes about

    35 g

    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

This is a key spice mix that finishes many a dish: kababs, vegetables, meat and more. It will keep for a while, but is best used freshly ground.


  • 10 g dried fenugreek leaves
  • 22 g chaat masala
  • 2 g


  1. Heat the oven to 100°C/Fan 80°C/lowest Gas. Sprinkle the dried fenugreek leaves onto a foil-lined baking sheet and bake for 20 minutes