Showing posts with label Maharashtrian Kala Masala. Show all posts
Showing posts with label Maharashtrian Kala Masala. Show all posts

January 5, 2014

Maharashtrian kala masala recipe - How to make kala masala - Kala masala recipe

kala masala in a container
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. 

Preparation time 40 minutes
Cooking time - 1 hour

Ingredients
  • 5 cups or 500 grms coriander seeds
  • 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

Method

1.  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)
fried spices to make kala masala

2  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.
roasted other spices to make kala masala

3.  Fry  the lavang, bay leaves, cardamoms, chakri phool, dagad phool and javitri for 2 minutes. Keep them aside. 
roasted tejpatta and sesame seeds

4.  Combine together all the fried and roasted ingredients. Mix well and allow them to cool. 
mixed the ingredients to make kala masala

5.  Grind together the fried and roasted ingredients to a coarse powder. 
coarsely ground masala powder

6.  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. 
finely ground kala masala

7.  Kala masala can be stored for about a year.
kala masala in a container

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