Kala Masala – Marathi Recipe

Instructions

• Heat up a pan on medium heat.
• Add coriander seeds and roast on medium heat until they change the color a little and release a nice aroma.
• Transfer roasted coriander seeds into a dish.
• In the same pan add dry coconut and roast until it gets a nice golden color.
• Transfer the coconut into roasted coriander seeds.
• Clean the pan once if there is some residue of roasted coconut.
• Add white sesame seeds into the pan and roast until it gets a nice golden color.
• Transfer the roasted sesame seeds into the dish.
• Add poppy seeds in the same pan and roast well.
•  Transfer the poppy seeds into the dish.
• Add black cumin seeds and roast until it releases aroma.
• Transfer the roasted black cumin seeds into the dish.
• Heat up oil in the same pan. Fry dry ginger in the oil and transfer it into the dish.
• You can use dry ginger powder.
• In the same pan add cinnamon sticks and fry well.
• Transfer the fried cinnamon stick into the dish.
• Fry black cardamom well in the same pan and transfer it into the dish.
• Fry star anise well in the same pan and transfer it into the dish.
• Fry bay leaves well in the same oil and transfer into the dish.
• Fry black pepper, cloves, trifala well together, and transfer into the dish.
• Be careful as cloves pop out of oil while frying.
• Fry stone flower, javitri well together in the same pan, and transfer into the dish.
• Fry halkund well and transfer into the dish.
• Fry turmeric in the end as oil changes the color. You can use turmeric powder.
• Fry the chilies well and turn off the gas.
• Mix the roasted and fried spices well together.
• You can grind this from the mill if you want.
• Break the roasted dry ginger and halkund into pieces.
• Transfer the spices into the chutney jar of the mixer and grind well.
• You can add 1/2 tsp rock salt in the spices while blending each batch.
• Transfer the blended spice into the sieve and strain it.
• Transfer the coarse masala that is left in the sieve into the blander jar again and blend with the next batch.
• You can slice 3-4 onion to sundry it under the hot sun and fry it. You can add 7-8 garlic cloves and fried onion into the masala.
• Transfer the fried chilies into the blender jar and blend well.
• Transfer the blended chilies into the sieve and strain it into the masala.
• Mix the masala really good and blend it once more in the blender jar.
• Transfer the blended masala into the sieve and strain it into a bowl.
• Kala masala is all ready. You can store this masala in an airtight container for about 3-4 months.
• You can make almost 1 kg masala from these ingredients.