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
Cook time : 1 hr
Total time : 1 hr 40 mins
Recipe type : Kala Masala
Cuisine : Maharashtrian
Author : Vidya Chandrahas
- 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
- 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.
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)
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.
3. Fry the lavang, bay leaves, cardamoms, chakri phool, dagad phool and javitri for 2 minutes. Keep them aside.
4. Combine together all the fried and roasted ingredients. Mix well and allow them to cool.
5. Grind together the fried and roasted ingredients to a coarse 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.
7. Kala masala can be stored for about a year.
I heard a lot about it..I'll try this for sure.
ReplyDeleteThe list of ingrds itself shows how flavourful it would be. I can feel the flavour. Very useful kala masala recipe. Thanks for sharing it.
ReplyDeleteso aromatic masala
ReplyDeletenice back to basic recipe..
ReplyDeleteI have heard about this from my friend, very lovely Vidya... I can feel the fresh aroma of all the spices, that stone flower is really new. thanks for sharing...
ReplyDeletenvr heard of this masala... love it...
ReplyDeleteWow that must be very flavorful!!! Such a wonderful masala :)
ReplyDeletemasala looks fresh and new...do post in related recipes of its use into
ReplyDeleteFlavorful masala,thanks for sharing.
ReplyDeleteflavourful masala...
ReplyDeleteflavorful masala...
ReplyDeleteHave not used this masala in any of my recipes. Seems a flavourful spice mixture.
ReplyDeleteThis seems to be new to me :) Thanks for introducing to such flavourful spice :)
ReplyDeleteHmmmmm. I think I should prepare and stock this.
ReplyDeletevery flavorful powder
ReplyDeletei was looking for this recipe thanks for sharing..
ReplyDelete