The Deshi Ghaati Masala is a potent red chilli spice blend with origins in the Western Ghats. Used in curry and vegetable, it is a universal masala for a people who have learnt to do plenty with little. The Gavran Kombdi Rassa (village-style chicken curry)... Read more
The Deshi Ghaati Masala is a potent red chilli spice blend with origins in the Western Ghats. Used in curry and vegetable, it is a universal masala for a people who have learnt to do plenty with little. The Gavran Kombdi Rassa (village-style chicken curry) comes alive with a spoonful, and it’s also used ready-to-eat alongside Vada Pav or Batata Bhaji.
Named after the ghaats or the Sahyadris, a north west mountain range that runs alongside the Deccan Plateau, the Deshi Ghaati Masala represents through its earthy flavour the strong link that the people of Paschim Maharashtra or Desh have with their land. The region – which became the seat of the Maratha empire under Chhatrapati Shivaji in the 17th century – experiences unforgiving summers and severe winters, testing its residents' indomitable spirit a little more each season.
Based out of Pune, Santkrupa SHG is a second-generation women-run family business that had its reigns pass down from mother-in-law to daughter-in-law. Set up with an intention to upskill and empower marginalised women, Smita Vishal Yadav runs a happy ship with 50 female employees, many of whom have been with the business for over 10 years. Producing a range of spices, chutneys and snacks, all from the freshest seasonal ingredients, the women of Santkrupa are bound by a sense of ownership and flourish in a workplace environment that fosters growth. The astonishing variety of products they make reiterate the axiom that goodness can truly come in all flavours – honestly spicy to sincerely sweet!
1.Marinate the chicken with salt and turmeric for at least 30 minutes.
2.In a mixer, grind the roasted coriander seeds, cumin, roasted dried coconut, star anise, cinnamon, cardamom, cloves, and black pepper to make a dry paste. Keep aside.
3.Heat oil in a pan, fry bay leaves and onion till it turns brown. Add turmeric powder and ginger-garlic paste and sauté. Add tomato and sauté for another 3-4 minutes.
4.Now, add the Ghati masala, dry paste and garam masala powder and fry well.
Make the flame high and add the marinated chicken. Sear on high heat, then make the flame medium and fry till the oil separates on the side of the pan.
6.Now let it cook in its own juices on low heat. Add 1/2 glass of hot water if required and cook covered for 10 minutes.
7.Remove the lid, add coriander leaves and cook till it turns into a thick, dryish gravy.
8.Serve hot with Tandlyachi bhakri.
1. Heat oil in a vessel, add mustard and cumin seeds. When they splutter, add the curry leaves and onion and sauté till lightly brown.
2.Add turmeric powder and sauté lightly. Then, add dried coconut-ginger-garlic paste and fry well. Next, add tomato and salt for 5 minutes and sauté till it turns soft and mushy.
3.Now add roasted, ground peanuts, mix well and add the Ghati masala and fry for 3 minutes. Add garam masala powder and sprouted beans and sauté further.
4. Now, add some water and bring to a full boil. Add coriander leaves and simmer for 20 minutes on medium flame, with the pan covered until the matki is soft.
5. Serve hot with bread, Tandlachi bhakri or steamed Kolam rice.
1.Wash and chop the drumstick to finger length after removing the skin. Boil them in a glass of water with little salt until half-cooked.
2.Boil the toor dal for two whistles in a pressure cooker.
3.Heat oil in a kadhai or deep pan. All mustard seeds, cumin seeds, and curry leaves. When they splutter, add turmeric powder, asafoetida, garlic-dry coconut paste and sauté on medium flame.
4. Add tomato and salt and cook till soft. Add Ghati masala and sauté further.
5. Pour in the cooked toor dal, add the drumsticks and give it a good stir. Cover the pan and cook on low flame. Add more water if needed. Cook until the drumsticks are done.
6.Garnish with coriander leaves and serve hot with steamed Kolam Rice and Gahu kurdai.
This masala has amazing taste, it has converted my normal curry into delicious curry. Thank you Aazol for this life amazing product.
What is Ghaati Masala all about?
Aazol's Ghaati Masala is a potent red chilli spice blend with origins in the Western Ghats. Though it has universal application, it is predominantly a spicy vegetarian masala.
What are the ingredients used in Ghaati Masala?
The main ingredients used in the Ghaati Masala include Red Chilli, Coriander, Clove, Black Pepper, Salt, Cinnamon, Sesame and Khade Masale (Whole Garam Masalas).
Does Aazol's Ghaati Masala contain any added preservatives?
Aazol's Ghaati Masala is made using natural spices, so you can be rest assured that it is free of any preservatives.
What can be made using Ghaati Masala?
Ghaati Masala is a spicy masala mix that is excellent in any vegetarian dish. It can be used to make traditional Maharashtrian vegetarian dishes like Gavran Matkiche Kalvan and Shevagyachya Shengachi Amti or even a lovely Sukka Chicken. Most interestingly of all, you can also have it as is sprinkled on Vada Pav or Batata Bhajji!
Is the Ghaati Masala vegan?
Yes, Aazol's Ghaati Masala is completely vegan!
Is Aazol's Ghaati Masala gluten-free?
Yes, Aazol's Ghaati Masala is 100% gluten-free.
What is the shelf life of Aazol's Ghaati Masala?
Aazol's Ghaati Masala can easily last for 6 months, but owing to how tasty it is, we can guarantee you it won't stay on your shelf for that long!