• The Rasoi Recipes

Kolhapuri Masala Powder

Updated: Jul 17

Preparation and Cooking Time: 25 min. Ingredients: Wet Ingredients: 1 tsp Oil

2 Small Onions Chopped (Preferable Indian Onions)

1½ inch Ginger Shredded

8 Garlic Cloves Crashed

1 Whole Dry Coconut (Copra) Shredded or 1 cup Coconut Flakes

½ tsp Salt

Dry Ingredients: 4 tbsp Coriander Seeds

2 tbsp Cumin Seeds

4 tbsp White Sesame Seeds

Two 2-inch Cinnamon Sticks

10 Cloves

3 Black Cardamom

2 tsp Black Peppercorns

20 Tirfal Pods (Sichuan Peppercorns)

50 grams Whole Dry Kashmiri Chillies

40 grams Whole Red Chillies

4-6 Bay Leafs

1 tbsp Dagad Phool (Black Stone Flower)

2 Florets of Javitri (Mace)

1 tbsp White Poppy Seeds (Kash Kash)

½ tsp Fenugreek Seeds

½ tsp Turmeric Powder

¼ tsp Asafoetida (Hing) Method:

  1. In a pan add the oil, once hot add the onions, ginger, garlic and coconut. Cook on medium-low heat until the onions go soft and translucent, stirring continuously. Transfer the mixture into a bowl and let it cool down.

  2. In the same pan add coriander seeds and cumin seeds, roast on a low heat for a minute, then add the bay leaf and sesame seeds. Roast for a further minute.

  3. Now add cinnamon, cloves, black cardamom, black pepper, tirfal, dagad phool, javitri, poppy seeds, fenugreek seeds and turmeric powder. Roast for 2 minutes and transfer the mixture into another bowl to cool down.

  4. Roast both the red chillies for 2-3 minutes and let it cool down.

  5. In a blender coarsely grind the dry spices and remove into a bowl, next grind both the dry red chillies into a powder. Now mix all the dry and wet ingredients together and coarsely grind to a coarse powder.

  6. Use as required or transfer the powder to an airtight jar and store in a freezer, it can last up to 6-9 months.

  • Kolhapuri Masala is ready to use!

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Kolhapuri Masala Powder | The Rasoi Recipes