Khandeshi Kala Masala 150g

Maharashtra's special garam masala!

This traditional spice blend, originating from the Khandesh region in North Maharashtra, boasts a complex composition of spices and chilies. Its name, "Kala" or black, reflects the deep roasting process of whole spices and dry coconut, which imparts a smoky essence to dishes. Crafted through the age-old technique of grinding whole spices in a kandaap, Kala Masala maintains its coarse texture, ensuring an authentic taste that honors tradition.

Elevate your culinary creations with the distinctive flavors of Khandeshi Kala Masala:

• Enhance vegetarian dishes, especially Misal Pav with a rich red gravy by incorporating one tablespoon of Kala Masala per serving.
• Transform chicken, mutton, or crab preparations with a tablespoon of Kala Masala, unlocking a unique taste sensation.
• Perfect your khichdi by adding a teaspoon of Kala Masala 

Ingredients

Coriander powder, Dry Coconut powder, Onion powder, Turmeric, Asafoetida, Cumin seeds, Aniseed, Poppy seeds, Pepper, Clove, Dried Ginger, Cinnamon, Star Anise, Bay Leaf, Stone flower, Mace, Tailed Pepper, Black Cumin, Nutmeg

How to use

Misal Pav: Misal is a popular Maharashtrian dish made with sprouted beans (usually moth beans or matki), spicy curry, and topped with farsan (crunchy mix), onions, and lemon juice. Use Khandeshi Kala Masala to spice up the curry base, adding depth and heat to this beloved dish. Serve with pav (bread rolls) for a satisfying meal.

Bharli Vangi (Stuffed Eggplant): Prepare a stuffing using Khandeshi Kala Masala, grated coconut, peanuts, tamarind paste, jaggery, and cilantro. Stuff small eggplants with this mixture and cook them in a spicy and tangy gravy made with tomatoes and onions. This dish showcases the rich flavors of Khandeshi cuisine.

Khandeshi Chicken/ Mutton Curry: Use Khandeshi Kala Masala to prepare a flavorful and spicy chicken or mutton curry. Marinate meat pieces with yogurt, turmeric, salt, and Khandeshi Kala Masala. Cook with onions, tomatoes, and ginger-garlic paste until tender and the flavors have melded together. Serve hot with rice or rotis