Kala Masala is native to the Malegaon-Dhule belt in Khandesh (Northern Maharashtra). It is the garam masala equivalent for the natives, but is unique in nature. Wandering Foodie’s Kala Masala is a blend of 25 ingredients, which are dark roasted before they are pounded. We prefer pounding to grinding as it helps retain flavor better, and provides a coarser texture – just like grandma made it. Our insistence on using top quality ingredients and no-compromise ideals make sure that you get the most authentic flavors on your palate.
Since the spices are dark roasted, using Kala Masala gives your dish a smoky flavor. We recommend it strongly for mutton, missal or sev bhaaji. But feel free to innovate! Since the spices are already roasted, Kala Masala can be used in various other preparations like omlettes, khichdis and much more.
Here’s how you can use Kala Masala like the locals to make a truly Khandeshi dish:
- Roast 2 onions directly on the ame until charred from outside. If you are using a pan, roast chopped onion until slightly charred
- Roast 1 cup grated dry coconut on a pan until golden brown and crisp
- Grind the roasted onion and dry coconut along with 1 inch of ginger, 8-10 garlic cloves and ½ cup fresh coriander (optional) to make a paste. Add little water if too dry
- Heat 3 tsp vegetable oil (preferably ltered groundnut oil). Add the paste
- Fry the paste on low ame with continuous stirring. The paste tends to absorb the oil and turn dry. Continue heating further until it starts releasing oil again. This is marked by the stage where the paste stops sticking to the spatula
- Add 2 tbsp Kala Masala and red chili powder (optional) and stir well
- Vegetarians: Add water and about 125g sev or 100g patvade. For Misal, boil about 250g sprouts in this mixture on slow ame
Non-vegetarians: Add about 500g chicken or mutton cooked with turmeric and asaphoetida (hing) along with the broth
- Bring to boil until the oil (tarri) starts oating on top
- Serve hot with Bajra bhakri or chapati and raw onion on the side