Kolhapuri Masala Powder (No Onion No Garlic)

Kolhapuri Masala Powder is a hot and fiery blend of spices without onion and garlic! This earthy and aromatic masala is from Kolhapur in Maharashtra, India.

Kolhapuri Masala Powder has exquisite flavors from whole spices and a slightly nutty flavor from coconut. We can use this masala in making Paneer sabji, Misal, or mixed vegetables.  

Jump to:

• About Kolhapuri Masala Powder
• Why You Will Love This Spice Blend
• Ingredients
• Step-by-Step Directions
• Storing The Masala
• Helpful Tips
• More Homemade Spices and Seasonings
• Recipe Card

About Kolhapuri Masala Powder

There are two types of Kolhapuri masala, one is this dry powder, and the other is a wet blend of spices. The wet masala we should use right away or within 2-3 days after making it. But we can store this dry Kolhapuri Masala Powder for a longer period of time.

This Kolhapuri Masala is used to make Kolhapuri-style dishes which are famous for their hot characteristic.

One might think that making our spice blend at home is time-consuming. But believe me; it’s not; in fact, making a homemade masala powder is straightforward. It comes together easily and quickly. 

Moreover, we can customize our spice blend as per our taste. Once you start making homemade masala, you will instantly know the difference between store-bought and homemade masala powder. Homemade masala is fresh, robust, and easily accessible. 

Why You Will Love This Spice Blend

• It is homemade and provides fresh flavors.
• We can choose the best quality spices to make this blend.
• It is spicy and aromatic and makes the dish flavorful.
• The recipe is easy and comes together quickly.
• Kolhapuri Masala Powder is without onion and garlic and can be used for many Indian dishes.

Ingredients

To make Kolhapuri Masala Powder, we require the ingredients which are readily available in our pantry. Or, if you do not have them, you can easily find them in the Indian grocery store.

1. Dried Red Chilis: I have used dried red chilis, which are not too spicy. But you can use the dried red chili of your choice. If you have very hot dried red chilis and do not want the masala too spicy, use fewer red chilis.
2. Sesame Seeds: They provide an earthy and nutty flavor to the masala. I have used white sesame seeds, but you can also use brown type. However, do not use black sesame seeds.
3. Coriander and Cumin Seeds: They both are essential in most Indian spice blends. Coriander and cumin seeds provide an earthy flavor and taste to the masala.
4. Fennel Seeds: Fennel seeds provide a slightly sweet and licorice flavor in this spice blend. 
5. Peppercorns: They add spicy and pungent flavors to the Kolhapuri Masala Powder. 
6. Fenugreek Seeds: They add a depth of flavor to this masala by combing it with other spices. 
7. Cloves: They add spiciness as well as their powerful aroma to the Kolhapuri Masala.
8. Mustard Seeds: I have used black mustard seeds in this recipe. You can also use the brown variety of it but do not use yellow mustard seeds.
9. Desiccated Coconut: Kolhapuri Masala powder is distinct from other spices because of the use of dried coconut. Use the unsweetened desiccated coconut, and make sure not to burn the coconut while dry roasting.
10. Nutmeg: It adds a warm and nutty flavor with a pleasant aroma to the masala powder.
11. Red Chili Powder: If your dried red chilis are very hot and spicy, you can add Kashmiri red chili powder to get the beautiful color of the masala. But again, use the red chili powder as per your taste preference.

Step-by-Step Directions

• Heat a frying pan over low to medium heat and dry roast the dried red chilis, stirring continuously. 
• Roast them for about 3-4 minutes or until red chilis become darker in color. 
• Remove the red chilis from the pan and take them to the bowl or plate.

• In the same pan, roast the dry coconut on low heat until lightly golden brown.
• Remove it from the pan and place it in the bowl or plate with red chilis.

Helpful Tip: Coconut will burn faster, so make sure to stir the coconut constantly and roast on low heat.

• Now in the same pan, add all the spices except nutmeg powder and red chili powder. 
• Roast the spices on medium heat, stirring continuously, for a few minutes until they are fragrant. 

• Remove the spices from the pan and place them on the plate with roasted chilis and coconut.
• Let them cool completely.

• Take all the roasted ingredients into a blender jar, and add nutmeg powder and red chili powder.
• Grind the spices into a powder. 

Storing The Masala

• Store this spice blend in an air-tight container or jar and keep it in a cool and dry place. 
• Because of coconut, we can keep this masala at room temperature only for 4-5 days. 
• But we can keep the masala in the refrigerator for up to a month.
• You can also freeze this masala for up to six months. Store the masala in a freezer-safe container or bag and use it as you need.

Helpful Tips

• Scaling: The recipe can easily be halved, doubled, or tripled.
• Coconut: Be quick while roasting coconut, as it will start burning quickly.
• Grinding: Do not over-grind the spices, as coconut will release the oil, and masala will not taste pleasant.
• Storing: You can make this spice blend in large quantities and freeze it for up to six months.

More Homemade Spices and Seasonings

Recipe Card