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Maharashtrian Masala : A Taste of Traditions and Spice Blends

Maharashtrian Masala : A Taste of Traditions and Spice Blends
Maharashtrian masala don’t just define the flavour of Maharashtra but also the mood of the people and region these masalas come from. Every masala is a delightful blend and mixture of the whole spices used. Such a fine symphony of spice blends, unique to every family, gets created only after fine tuning it over years and decades. In olden days, every family or community had their version of masalas prepared by the ladies of the household in the sultry months of summer.
Every spice was sun-dried and hand-pounded to get that perfect-tasting masala, which was stored in air-tight containers and used for the rest of the year.

To get just the right blend of spices, whole spices like coriander seeds, cumin seeds, peppercorns, cloves, cardamom pods, cinnamon sticks, bay leaves, star anise etc. were carefully mixed in specific proportions.

The Variety of Maharashtrian Masala :-

Each Maharashtrian masala has its own special combination of spices that give rise to its particular flavour profile; some may have a sour undertone while others more sweet or spicy depending on how much chilli powder and other spices are added to them. Every Marathi spice box is filled with one of the following masalas and is used both for special occasions and for everyday food preparations. 

Aazol tells you the tale of these masalas with a recipe which could be a traditional one or a modern interpretation for you to try.

Kala Masala: Maharashtra’s Special Garam Masala : 

Aazol's Kala Masala is a classic, aromatic blend of spices from the western region of Maharashtra. Carefully roasted to perfection and boasting an intense hue that gives it its name, this Maharashtra’s garam masala is guaranteed to enhance any veggie-based dish or curry you prepare.

Kala Masala Black Gram Grilled Kebab


  • 1 cup boiled black gram (Black channa)
  • 2 medium sized boiled potato (grated)
  • 1/2 tsp Aazol Kala masala
  • 1/2 tsp cumin powder
  • 1/4 tsp chilli powder
  • 1/2 tsp chaat masala powder
  • 1 tsp ginger-garlic paste
  • 1/2 tsp black salt
  • 1/4 tsp salt
  • 1/2 cup semolina for coating
  •  Oil for grilling
  •  4 tsp Tomato sauce
  •  2 tsp coriander leaves
  • Mix boiled channa, grated potato, and other ingredients except for semolina and oil.
  • Mix well and shape them into kebabs.
  • Roll into semolina and shallow fry them on a hot tawa with oil.
  • Serve with fresh green chutney. 


Goda Masala: Fragrant Vegetarian Masala : 

Aazol's Goda Masala is a subtle blend of spices with a unique, mild sweet aftertaste that'll leave you pleasantly surprised. Goda masala uses range from scrumptious vegetarian dishes to becoming one of the state’s most famous exports - this masala is an absolute must-have in your kitchen pantry.

Goda Masala Drumstick Gravy 


  • 5-6 Drumsticks cut in pieces of 3 inches
  • 3-4 Curry leaves
  • 2-3 Green chillies
  • ½ tsp Chilli powder
  • 1 tsp Coriander powder
  • ¼ tsp
  • 2 tsp Aazol Goda Masala
  • Small handful of fresh coriander leaves
  • Salt as per taste
  • For Tadka 
  • ½ tsp Mustard seeds
  • ½ tsp Asafoetida
  • 1 Whole Red chilli broken in 2 pieces
  • In a frying pan, heat oil and add mustard seeds. Once they splutter, add asafoetida, whole red chillies & curry leaves. 
  • Add drumsticks, and fry them for 2 mins. 
  • Add chilli powder, coriander powder, Goda Masala, and turmeric powder, fry them well. 
  • Add water and let it cook till the drumsticks are done. 
  • Garnish with fresh coriander. 

 To watch the recipe video click here 

Koli Masala: Seafood Masala : 

Aazol's Koli Masala is known for its vibrant flavour, which is created by a beloved member of this fisherfolk community. With over two dozen spices and an age-old family recipe, this Maharashtrian masala will add zest to any dish - be it fish or meat!

Koli Masala Harissa Chicken


  • 6 skinless chicken legs
  • 6 baby potatoes with skin - halved
  • Regular olive oil
  • For Garnish
  • 50 gm Kalamata Olives - chopped
  • 1 packet cherry tomatoes
  • Lemon juice
  • For Harissa Paste - 
  • 1 heaped tsp Aazol Koli Masala 
  • 1 large red capsicum 
  • 6 garlic pods 
  • 1 tsp Jeera 
  • Salt to taste 
  • 2 tbsp extra virgin olive oil 
  • 2 tbsp red wine vinegar 
  • Flame roast a red capsicum to soften and get a bit of char, once cooled, remove skin & seeds, dice them. 
  • In a mixture jar, add the roasted capsicum, and remaining Harissa Paste ingredients including Aazol’s Koli Masala. 
  • Marinate the chicken legs in this paste. Grill them well on pan with medium high heat. 
  • Make sure the chicken is well grilled on all sides. 
  • Add remaining paste and potatoes and cook them well. 
  • Once done, garnish it with olives, cherry tomatoes, and lemon juice.  


Bottle Masala: Premium East Indian Masala : 

Experience the rich flavours of East Indian cooking with Aazol's Bottle Masala! This premium blend is made from a secret recipe that has been passed down through generations. With 28 spices, it will add an authentic and unmistakable flavour to any traditional dish or spice up your daily meals.

Mutton Lonvas with Bottle Masala

  • 250 gm Bottle Gourd
  • 500 gm Mutton, on the bone
  • 500 mls  water
  • Salt to taste
  • 1 inch Ginger made into paste
  • 4 tbsp Ghee/Oil
  • 8 Garlic cloves, finely chopped
  • 2 tbsp Aazol Bottle Masala
  • 1 tsp Black pepper powder 
  • 1 large cup Coconut milk (thick)
  • 2 tbsp Tamarind pulp
  • Pressure cook mutton with salt, ginger and water for 3 to 4 whistles.
  • In a kadai, heat ghee add garlic, Bottle masala, saute them well. 
  • Add chopped pieces of bottle gourd, saute, after which add pepper, tamarind pulp, cooked mutton, mix well and let it simmer. 
  • Add coconut milk, and let it simmer while stirring. Serve hot. 

To watch the recipe video click here

Ghati Masala: Spicy Vegetarian Masala

Aazol's Ghati Masala is a great addition to your culinary world. This potent red chilli blend hails from the beautiful Western Ghats and will bring any dish to life. Create a tantalising curry or Khichadi, perk up some veggies - even add zing to Vada Pav. The possibilities are endless – get ready for an exciting journey of flavour exploration!

Ghati Paneer

  • 200 gms Cottage cheese Cubed (Paneer)
  • 2 large Potatoes Cubed
  • 1 tsp Cumin seeds
  • 2 dried red chillies  Broken 
  • 2 Onions Chopped
  • 1 tsp Ginger paste
  • 2 tsp Garlic paste
  • 2 Tomatoes Chopped
  • Salt as per taste
  • 1 tbps Red chilli powder (or less)
  • 1 tsp Coriander powder
  • 2 tbps Aazol Ghati Masala
  • 1/4 tsp Turmeric powder
  • 2 tbps oil
  • 2 tbps Coriander Leaves Chopped
  • Oil for deep frying
  • Deep fry cubed potatoes and set them aside. 
  • In a large bowl, mix oil, Ghati masala, lemon juice gently.
  • Let it marinate for some time. 
  • In a frying pan, heat oil and add dry red chillies, jeera, onion, saute well.
  • Add garlic paste, tomato and let it saute. 
  • Add turmeric powder, red chilli powder, coriander powder, mix well.
  • Add the fried potato cubes, salt and marinated paneer. 
  • Cook well, and serve it with a garnish on coriander leaves. 


Agri Masala: Fiery Seafood Masala

Crafted by the Agri fisherfolk of Palghar, Raigad and Thane comes Aazol's unique spice blend - 'Agri Masala'! Perfect for any seafood dish to give it an extra layer of flavour, this all-weather masala will delight your taste buds with its fiery flavour. Agri masala powder ingredients are sourced locally too. 

Agri Kolambi

  • 50 gms Kolambi 
  • 1 cup Onions , finely chopped
  • 7-8 Green chillies, finely chopped
  • ½ cup Coriander, finely chopped
  • 2 tbsp Ginger and garlic, crushed
  • 1 tsp Turmeric powder
  • 2 tbsp Aazol Agri Masala
  • 1 cup Gram flour or Besan
  • 2 tbsp lime juice
  • 3 tbsp Rice flour
  • Oil for frying
  • Salt to taste
  • Clean the jawla in water and drain.
  • In a bowl, combine onions, chillies, coriander, garlic, turmeric powder, lemon juice, Aazol Agri Masala, gram flour, rice flour and salt to taste. Add Kolambi and mix again.
  • Make round, flat patties and shallow fry in oil using a non-stick pan until golden brown on both sides.
  • Serve hot.

 To watch the recipe video click here

Malvani Masala: Coastal Chicken Masala

Aazol's Malvani Masala can transport you to the tropical shores of Konkan! Packed with a punchy mix of spice and pepper, it'll bring any meal alive - from classic Kombdi Vade (Konkani Chicken Curry) to your own creative culinary creations. 

Malvani Veg Korma 

  • 50 gm Raw banana (plantain) 
  • 100 gm - Red pumpkin (Preferred) 
  • 50 gm - Suran (elephant foot yam)
  • 100 gm - Raw papaya 
  • 50 gm - Sweet Potato
  • small bowl - Cooked Toor daal 
  • 50 gm- freshly grated coconut 
  • 2 tablespoons - Aazol Malvani masala
  • ½  teaspoon - Turmeric powder
  • 1 tablespoon - Aazol Kokum Agal 
  • 1 tablespoon - Kaakvi 
  • 8-10 - Tirphala 
  • For Tadka
  • Cooking oil
  • pinch of Asafoetida
  • mustard seeds
  • salt
  • In a mixie jar, add grated coconut, turmeric powder, Aazol Malvani Masala & water, blend well. 
  • In kadai, heat oil and fry papaya, raw banana and sweet potato, add cooked toor dal & mix. 
  • Add Malvani Masala paste, mix and add Aazol Kokum Agal & Kaakvi: Liquid Jaggery, salt to taste. Mix well and cook for 3 - 4 minutes. 
  • In a smaller tadka pan, heat oil, add mustard seeds and asafoetida, once the seeds splutter, pour the tadka over the Korma. 
  • Serve it with a garnish of fresh coriander.


The traditional art form of making Maharashtrian masala has evolved over time yet remains unchanged at its core - still requiring patience and skilful mixing together of various whole spices by hand before grinding them into a fine concoction ready for storing in airtight containers for later use throughout the year.

There are innumerable varieties available each one with its own distinct flavour profile ranging from the sweet goda masalas to the spicy ones.

So next time you buy yourself some Maharashtrian masala, remember that behind every blend lies a centuries old tradition waiting to be uncovered, tasted and enjoyed!

 Author: Jinal Aidasani

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