Kala Masala: Maharashtra’s Special Garam Masala - 100g

₹ 195

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Kala Masala derives its name from a deep colour, the result of meticulous roasting of spices. Lending itself to a variety of vegetable recipes, Amti... Read more

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Kala Masala derives its name from a deep colour,

the result of meticulous roasting of spices. Lending itself to a variety of vegetable recipes, Amti (dal) and Rassa (curry), this is north-western Maharashtra’s original garam masala.

Provenance

The etymological origins of Khandesh range from Kanha-desh (land of Krishna, the deity worshipped by Ahirs, or the cattle herders of the region) to khaan (basin of the Waghur River) and desh (country). The region bears a cultural imprint of the Mughals, Satvahana dynasty, adivasis and the nomadic Arya people or Ahirs. The Kala Masala’s flavour is as intriguing as its place of origin, with the addition of dark spices like clove and cinnamon lending it depth and colour.

About The Seller

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!

Prep time: 10 mins
Cooking time: 20 mins
Serves: 3

Ingredients

1 cup red shev or gathiya (thick and crisp)
1 onion, chopped
10 garlic cloves, roasted in pan
½ cup dry coconut, grated and roasted
½ tsp mustard seeds
½ tsp cumin seeds
1 ½ tsp chilli powder
½ tsp turmeric powder
1 tbsp Kaala Masala
Salt to taste
Chopped coriander to garnish

Instructions

This unique vegetarian curry dish from Khandesh in north western Maharashtra, is made with a namkeen which the Marathis call shev, and the Gujaratis call gathiya.

Recipe Credits:

Smita Deo

Marathi home chef and author of Karwar to Kolhapur Via Mumbai 

Follow her @smitadeoofficial

1. Start by pounding the roasted garlic and coconut in a mortar and pestle or grinder.

2. Heat oil in a kadhai and splutter the mustard and cumin seeds and add asafoetida. Then add chopped onion and fry till pink. Add the garlic and coconut paste and fry for one minute.

3. Add the turmeric and chilli powder, Kaala Masala and stir. Add a splash of water if needed to stop the masalas from burning. Sauté till oil separates to the sides of the kadhai, while stirring regularly. 

4. Add ½ cup water and bring the curry to a boil. Now, add the shev and simmer for 3-4 minutes. The mixture may turn a little frothy. If you’d like the gravy to be thick, crush a tbsp of the shev in a mixer, and add to the curry to thicken.  

5. Serve with Bhakri and sliced onion.

Prep time: 15 mins
Cooking time: 30 mins
Serves: 3

Ingredients

500 gm Green or purple brinjals (large)
10 cloves Garlic
1 Onion, finely chopped
1 Tomato, finely chopped
2 tsp Ginger and garlic paste
3 tbsp Roasted peanuts, powdered
3 tsp Chilli powder
½ tsp Turmeric powder
1 tsp Kaala masala
1 tsp Garam masala
1 tsp Cumin seeds
2 tsp Mustard seeds
1 Dried red chilli
2 tbsp oil
Salt to taste
A sprig of curry leaves
Chopped fresh coriander for garnish

Instructions

An easy preparation with roasted brinjals, this dish is typical to the Khandeshi region of Maharashtra and is distinct due to the use of the rich, deep brown Kaala Masala.

Recipe Credits:

Smita Deo

Marathi home chef and author of Karwar to Kolhapur Via Mumbai 

Follow her @smitadeoofficial

1. Prick the brinjals with a fork all over, apply some oil to them and roast on an open stove flame till they turn soft and char, turning on all sides carefully.

2. Let them cool.

3. Once cool, peel the skin off and mash the flesh.

4. Heat oil in a pan and splutter the cumin and mustard seeds and curry leaves. Add the ginger and garlic paste and sauté for a minute. Add the onions and brown them before adding the tomatoes. Saute till the tomatoes cook and turn soft. Add the chilli powder, turmeric powder, garam masala, Kaala masala and mix well.

5.Add the mashed brinjal, salt and mix. Cook on a low flame for 4-5 minutes.

6.Add crushed peanuts and some coriander and mix well.

7.For the tempering, heat oil, splutter the mustard seeds and curry leaves. Add crushed garlic and fry till golden. Add the dry chilli and turn off the flame. Now, add chilli powder.

8.Pour this tempering over the bharit and cover. Garnish with remaining coriander and serve with Bhakri.

Prep time: 10 mins
Cooking time: 50 mins
Serves: 3

Ingredients

½ kg Mutton chops
3 tbsp Ginger and garlic paste
1 Onion, finely chopped
1 Onion, sliced
1 inch Ginger, chopped
8 Garlic cloves
1 tbsp Oil for frying
½ cup Grated coconut
4 tbsp Oil
2 tbsp Kaala masala
2 tsp Chilli powder
1 tsp Turmeric powder
1 tsp Cumin seeds
Salt to taste
Fresh coriander chopped for garnish

Instructions

This unique vegetarian curry dish from Khandesh in north western Maharashtra, is made with a namkeen which the Marathis call shev, and the Gujaratis call gathiya.

Recipe Credits:

Smita Deo

Marathi home chef and author of Karwar to Kolhapur Via Mumbai 

Follow her @smitadeoofficial

1.Marinate the meat with ginger-garlic paste and turmeric powder.

2.Heat oil in a deep pan and sauté the finely chopped onion till translucent. Add the marinated meat and keep the flame on high so it sears. Turn to all sides and stir well. Now, add water and salt and cook till the meat is done. You can also use a pressure cooker if you are in a hurry.

3. Meanwhile, heat two teaspoon oil and roast the sliced onions, ginger and garlic till brown. Next, add the coconut and roast well. Cool and grind to a fine paste.

4.Heat three tablespoon oil and splutter the cumin seeds, then add the ground paste and fry till the oil separates to the sides of the pan. Add chilli and turmeric powder and mix well.

5. Add the cooked meat along with the stock, salt and Kaala masala. Stir well and bring the curry to a boil for 10-15 minutes till the oil floats up top.

6.Garnish with coriander and serve with Bhakri or steamed rice.

.
  1.  Products supplied by us are available for shipping all across India. Products will be shipped within the stipulated time as stated in the shipping confirmation email unless we agree otherwise with you.
  2. For domestic shipments, the delivery time is 7 to 10 business days (from date of order). For international shipments, the delivery time is 15 to 20 business days (from date of order)
  3. We shall use our reasonable endeavours to meet any date agreed for shipment. Notwithstanding the foregoing, we shall not be liable for any losses, costs, damages or expenses incurred by you or any third party arising directly or indirectly out of any failure to meet any estimated shipping date.
  4. Shipping of the products shall be made to the shipping address specified in the Order and you shall make all arrangements necessary to take receipt of the products.
  5. Our courier will make all reasonable efforts to deliver the products to you. However if you are not residing at the contact address provided to us and/or have not made arrangements to take delivery of the products and/or the courier is unable to contact you for this purpose, your purchase will be deemed as “cancelled “ and payment refunded.
  6. Where the size/quantum of the products requires someone to be present at your address for delivery and you are not present, your placement of an Order authorises us to accept the signature of another person present at your address and deliver the products to them on your behalf or to leave the products in a safe place or with a neighbour.

      Customer Reviews

      Based on 11 reviews
      91%
      (10)
      0%
      (0)
      9%
      (1)
      0%
      (0)
      0%
      (0)
      F
      Fibi (Amazon Customer)
      Yummy

      I always wanted to try the Koli Masala and finally brought one from you guys, and it was revelation. Even a simple sabzi turned up amazingly delicious.

      M
      Manohar Dalvi

      Kala Masala: Maharashtra’s Special Garam Masala - 100g

      Dear Manohar,

      Thank you for your review. Always great to get a 5-star rating from our customers!

      Looking forward to many more orders from you in the coming times.

      Sending our best.

      a
      anand pm
      excellent quality. but..

      though maharashtrian dont know recipe where i can use this. would like to have some in your blog. that would be great

      Dear Anand,

      Thank you for your review, we're very happy you found our Kala Masala to be excellent. It truly is an exceptional product, and we're always glad when the same is recognised.

      We already do have a few interesting recipes on the product page of Kala Masala itself. Just scroll down until you reach the Recipes section! For this product, you'll see recipes for Shev Bhaji, Khandeshi Vangyache Bharit and Mutton Rassa, all delightfully traditional Maharashtrian dishes. You can also use the Kala Masala instead of a standard garam masala, to add taste to pretty much any dish. Hopefully this is enough to turn your 3-star rating into the 5-star one that the quality of this product deserves.

      On a related note, there is a dedicated Recipes page coming on the Aazol website soon, so do be on the lookout for that!

      Looking forward to your next order with our lovely brand. Wishing you the best.

      M
      Madhavi

      Ordered it last week, and received it today. Cute packaging and even the flavour is bang-on! It’s been so long that I’ve been looking for an authentic store to buy the kala masala from.. Looks like now I have found one. Thanks. :)

      K
      Kumar Gaurav

      Recently tried Aazol’s kala masala. Have to admit that it’s the best ‘purchased’ masala so far. It has that rustic, homegrown touch to it - which is so authentic & I’m so happy I discovered this little heaven of Maharashtrian cuisines!

      Customer Reviews

      Based on 11 reviews
      91%
      (10)
      0%
      (0)
      9%
      (1)
      0%
      (0)
      0%
      (0)
      F
      Fibi (Amazon Customer)
      Yummy

      I always wanted to try the Koli Masala and finally brought one from you guys, and it was revelation. Even a simple sabzi turned up amazingly delicious.

      M
      Manohar Dalvi

      Kala Masala: Maharashtra’s Special Garam Masala - 100g

      Dear Manohar,

      Thank you for your review. Always great to get a 5-star rating from our customers!

      Looking forward to many more orders from you in the coming times.

      Sending our best.

      a
      anand pm
      excellent quality. but..

      though maharashtrian dont know recipe where i can use this. would like to have some in your blog. that would be great

      Dear Anand,

      Thank you for your review, we're very happy you found our Kala Masala to be excellent. It truly is an exceptional product, and we're always glad when the same is recognised.

      We already do have a few interesting recipes on the product page of Kala Masala itself. Just scroll down until you reach the Recipes section! For this product, you'll see recipes for Shev Bhaji, Khandeshi Vangyache Bharit and Mutton Rassa, all delightfully traditional Maharashtrian dishes. You can also use the Kala Masala instead of a standard garam masala, to add taste to pretty much any dish. Hopefully this is enough to turn your 3-star rating into the 5-star one that the quality of this product deserves.

      On a related note, there is a dedicated Recipes page coming on the Aazol website soon, so do be on the lookout for that!

      Looking forward to your next order with our lovely brand. Wishing you the best.

      M
      Madhavi

      Ordered it last week, and received it today. Cute packaging and even the flavour is bang-on! It’s been so long that I’ve been looking for an authentic store to buy the kala masala from.. Looks like now I have found one. Thanks. :)

      K
      Kumar Gaurav

      Recently tried Aazol’s kala masala. Have to admit that it’s the best ‘purchased’ masala so far. It has that rustic, homegrown touch to it - which is so authentic & I’m so happy I discovered this little heaven of Maharashtrian cuisines!

      FAQs

      What are the ingredients of Aazol's Kaala Masala?

      Aazol's Kaala Masala is made using Red Chilli, Onion, Ginger, Garlic, White Sesame, Clove and Black Pepper.

      Is the Kaala Masala same as Garam Masala?

      Kaala Masala is known as North-western Maharashtra's original Garam Masala and is inevitably used as an alternative to the regular Garam Masala available in the market.

      Where does Aazol source its Kaala Masala from?

      Aazol sources its traditionally-made Kaala Masala from a Pune-based second-generation women-run family business that had its reigns pass down from mother-in-law to daughter-in-law.

      What can be made using Aazol's Kaala masala?

      Aazol's Kaala Masala can be used anywhere that a Garam Masala is! You just need to put it instead of. If looking to use it in a traditional Maharashtrian dish like Shev Bhaji, Vangyache Bharit or Mutton Rassa, use the recipes included in the adjacent tab.

      Is the Kaala Masala vegan?

      Yes, Aazol's Kaala Masala is completely vegan!

      Is Aazol's Kaala Masala gluten-free?

      Yes, Aazol's Kaala Masala is 100% gluten-free.

      Does the Kaala Masala contain any added preservatives?

      Aazol's Kaala Masala is made using natural spices, and you can be rest assured that it is free from any preservatives.

      What is the shelf life of Aazol's Kaala Masala?

      Aazol's Kaala Masala can easily last for 6 months, but owing to how tasty it is, we can guarantee you, it wont stay on the shelf for so long!

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      Kala Masala: Maharashtra’s Special Garam Masala - 100g

      ₹ 195