5 Mouthwatering Recipes Using Kala Masala That You Need to Try

Kala Masala, a gem from north-western Maharashtra, is more than just a spice blend; it's a culinary treasure renowned for its deep, earthy flavor. Crafted through meticulous roasting, this premium mix of spices offers a symphony of aromas, including coriander, cumin, cloves, and cinnamon. Versatile and rich, it elevates everything from hearty vegetable dishes to comforting dals and curries. Embrace tradition and savor the magic of Kala Masala in every bite.

In this blog, we'll embark on a flavorful journey through five delectable dishes featuring the rich and aromatic Aazol's Kala Masala.

Start by gathering your ingredients:

1. Kala Masala Aloo (Spiced Potatoes) 

Ingredients:

- 4 medium-sized potatoes, peeled and diced

- 2 tablespoons A2 Cow Ghee

- 1 onion, finely chopped

- 2 tomatoes, finely chopped

- 1½ teaspoons Kala Masala

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat Aazol's Ghee in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
2. Add diced potatoes to the pan and fry until they turn golden brown.
3. Now, add chopped tomatoes, Kala Masala, and salt. Mix well and cook until the tomatoes are soft and mushy.
4. Cover and cook for about 10 minutes until the potatoes are tender.
5. Garnish with fresh coriander leaves and serve hot with roti or rice.

2. Kala Masala Bhindi (Spiced Okra) 

Ingredients:

- 250g okra (bhindi), washed and chopped

- 2 tablespoons Ghee 

- 1 teaspoon cumin seeds

- 2 onions, finely chopped

- 2 tomatoes, finely chopped

-  1½ teaspoons  Kala Masala

- Salt to taste

- Red Chilli Thecha (to taste)

Instructions:

1. Heat Ghee in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add chopped tomatoes and cook until they become soft and pulpy.
4. Add chopped okra, Kala Masala, salt and Red Chilli Thecha. Mix well to coat the okra with the spices.
5. Cover and cook for about 15-20 minutes, stirring occasionally, until the okra is cooked through.
6. Serve hot with roti or paratha.

3. Kala Masala Paneer (Spiced Cottage Cheese)

Ingredients:

- 250g paneer, cut into cubes

- 2 tablespoons Ghee

- 1 onion, finely chopped

- 1 green bell pepper, diced

- 2 tomatoes, pureed

-  1½ teaspoons Kala Masala

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat Aazol's Ghee in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
2. Add diced bell peppers and cook for a few minutes until they soften.
3. Add tomato puree, Kala Masala and salt. Mix well and cook until the oil separates from the masala.
4. Add paneer cubes and gently mix to coat them with the masala.
5. Cover and cook for about 5-7 minutes until the paneer is heated through.
6. Garnish with fresh coriander  leaves and serve hot with naan or rice.

4. Kala Masala Chicken Curry

Ingredients:

- 500g chicken, cut into pieces

- 2 tablespoons Ghee 

- 2 onions, finely chopped

- 2 tomatoes, pureed

-  1½ teaspoons  Kala Masala

- 1 teaspoon ginger-garlic paste

- Salt to taste

-  Gur (to taste)

- Fresh coriander  leaves for garnish

Instructions:

1. Heat Ghee in a pan over medium heat. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
3. Add tomato puree, Kala Masala, salt, and Gur. Mix well and cook until the oil separates from the masala.
4. Add chicken pieces and coat them well with the masala.
5. Cover and cook for about 20-25 minutes until the chicken is cooked through, stirring occasionally.
6. Garnish with fresh coriander leaves and serve hot with rice or roti.

5. Kala Masala Dal (Spiced Lentil Soup)

Ingredients:

- 1 cup mixed lentils (such as masoor dal, moong dal, and toor dal)

- 4 cups water

- 2 tablespoons Ghee

- 1 onion, finely chopped

- 2 tomatoes, finely chopped

-  1½ teaspoons Kala Masala

- 1 teaspoon turmeric powder

- Salt to taste

- Fresh coriander  leaves for garnish

Instructions:

1. Wash the lentils thoroughly and pressure cook with water, turmeric powder, and salt until soft and mushy.
2. Heat Ghee in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
3. Add chopped tomatoes and cook until they become soft and pulpy.
4. Add Kala Masala to the pan and sauté for a minute until fragrant.
5. Pour the cooked lentils into the pan and mix well with the masala.
6. Adjust the consistency by adding water if necessary and simmer for 5-10 minutes.
7. Garnish with fresh coriander  leaves and serve hot with rice or roti.

If you're eager to spice up your cooking with the rich flavors of Kala Masala, look no further than Aazol's Kala Masala blend. Made with care to capture the essence of north-western Maharashtra's cooking style, it adds depth to your dishes effortlessly. 

You can easily purchase Kala Masala and other Aazol products 

online, and Aazol offers a smooth shopping process, including complimentary shipping and Cash on Delivery services across India.

 Ensure you get your supply of Kala Masala: Premium All-purpose Masala

Author 

Grishma Sharma