Kolhapuri Masala

Name: Kolhapuri Masala
Yield: Makes about 100g/3½oz
Cuisine: Indian
Ingredients: 1 cm (½ in) piece of cinnamon stick; 2 tbsp poppy seeds; 1 tbsp cumin seeds; 150 g/5 oz coriander seeds; 2 tbsp black peppercorns; 1 tbsp sesame seeds; 100 g/3½ oz desiccated coconut; 1 tsp fennel seeds; 1 tsp fenugreek seeds; 100 g/3½ oz fresh coriander/cilantro leaves; 1 onion, roughly chopped; 10 garlic cloves, peeled; 50 g/1¾ oz hot red chilli powder; salt, to taste; 2 tbsp rapeseed/canola oil

Preparation info

Makes about
100 g

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This spicy, earthy masala that hails from the city of Kolhapur will add an authentic touch when cooking Maharashtrian cuisine. You can use it in many curry or vegetable dishes. If you think it’s too spicy for you, you can balance it out with some tomato purée/paste or tamarind water.

Ingredients

2 tbsp rapeseed/canola oil
1 onion, roughly chopped
10

Asia
India
Maharashtra
Spice Mix
Gluten-free
Vegan
Spicy

Method

In a dry, heavy pan, roast the spice mix ingredients over a low heat until aromatic. Transfer to a bowl to cool.

Add the oil to the same pan and heat over a medium heat. Add the onion and garlic and sauté until lightly browned. Remove from the heat and leave to cool slightly.

Transfer all of the ingredients, including the coriander and chilli powder, to a food processor and blit