Maharashtrian kala masala recipe - Kala masala is a traditional and very popular Maharashtrian blend of spices, which is very flavorful and takes the dish to an extra high level. This masala is very handy and useful in making sabzis, amti, dal and usals. It can also be used in non-veg dishes along with other spices. I made this kala masala without dry coconut for the longer shelf life. Sometimes, I add dry coconut along with Kala masala while making the Maharashtrian style vegetarian side dishes. If you are using dry coconut, dry roast it until light brown and crisp. The flavor remains intact if you store this masala in an airtight container in double zip lock plastic bag.
Maharashtrian kala masala recipe with step by step pictures.
1 cup sesame seeds / til
1/2 cup cumin seeds / jeera
1/2 tsp asafoetida / hing
25 red chilies, byadagi variety
1/4 cup javitri / mace
1/4 cup or 20 grams nagkesar
1/4 cup or 20 grams cloves / lavang
1/4 cup or 20 grams cinnamon / dalchini
18-20 or 20 grams brown cardamoms
1 cup dagad phool / stone flower
20 grms shahjeera
35 small bay leaves / tej patta
14 star anise / chakri phool
Oil as required
Maharashtrian kala masala recipe
Slightly dry roast the coriander seeds, cumin seeds, shahjeera and sesame seeds separately until aromatic and crisp. Keep them aside to cool. (If you are using dry coconut, dry roast it until light brown and crisp)
Heat sufficient oil in a pan. Fry red chilies till they turn aromatic and crisp. Keep it aside. Add nagkesar in the same pan. Fry until aromatic and light brown. Keep it aside.
Fry the lavang, bay leaves, cardamoms, chakri phool, dagad phool and javitri for 2 minutes. Keep them aside.
Combine together all the fried and roasted ingredients. Mix well and allow them to cool.
Grind together the fried and roasted ingredients to a coarse powder.
Then again grind this coarse powder to a fine powder. Sieve it on a medium sieve. Store the kala masala in an airtight container in double zip lock plastic bag.
Kala masala can be stored for about a year.