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100 g
Easy
By Rohit Ghai
Published 2025
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.
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