About @import url("https://www.desercart.com/static/froala_style_v2.min.css"); Kala Masala is native to the Malegaon-Dhule belt in Khandesh in Northern Maharashtra. It is the garam masala equivalent for the natives, but is unique in nature. Wandering Foodies Kala Masala is a blend of 25 ingredients, which are dark roasted before they are pounded. Since the spices are dark roasted, using Kala Masala gives your dish a smoky flavour. We recommend it strongly for mutton, missal pav or sev bhaaji, but feel free to innovate with a variety of ingredients and dishes. Since the spices are already roasted, Kala Masala can be used in various other preparations like omlettes, khichdis and much more. Ingredients @import url("https://www.desercart.com/static/froala_style_v2.min.css"); Red chili, coriander seeds, cloves, black peppercorn, turmeric, dry ginger, dry coconut, cinnamon, bay leaf, etc. No added preservatives How To Use @import url("https://www.desercart.com/static/froala_style_v2.min.css"); Here is a recipe to use Kala Masala just like the locals to make a truly Khandeshi dish: 1. Roast 2 onions directly on the flame until charred from outside. If you are using a pan, roast chopped onion until slightly charred. 2. Roast 1 cup grated dry coconut on a pan until golden brown and crisp. 3. Grind the roasted onion and dry coconut along with 1 inch of ginger, 8-10 garlic cloves and 1/2 cup fresh coriander (optional) to make a paste. Add little water if too dry. 4. Heat 3 tsp vegetable oil (preferably filtered groundnut oil). Add the paste. 5. Fry the paste on low flame 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. 6. Add 2 tbsp Kala Masala and red chili powder (optional) and stir well. 7. Vegetarians: Add water and about 125g sev or 100g patvade. For Missal, boil about 250g sprouts in this mixture on slow flame. Non-vegetarians: Add about 500g mutton or chicken cooked with turmeric and asaphoetida (hing) along with the broth. Addition of broth in this mutton or chicken curry recipe ensures that the meaty flavours are not lost. 8. Bring to boil until the oil (tarri) starts floating on top. 9. Serve hot with Bajra bhakri or chapati and raw onion on the side. Nutritional Facts Nutrition (per 100g) Calories: 453 Carbohydrates: 54.5g Fat: 22.2g Protein: 11.6g
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