Recipe of Any-night-of-the-week KALA MASALA (BLACK MASALA)

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, How to Make Ultimate KALA MASALA (BLACK MASALA). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Just in addition, the time it takes to cook KALA MASALA (BLACK MASALA) estimated approx 45 minutes.

To begin with this particular recipe, we have to first prepare a few components. You can have KALA MASALA (BLACK MASALA) using 20 ingredients and 10 steps. Here is how you cook it.

Kala masala is a Maharashtraian spice mixture which gives unique spicy taste and flavour to veggies, lentils and sprouts curries

Ingredients and spices that need to be Take to make KALA MASALA (BLACK MASALA):

1. 4 cups coriander seeds
2. 2 cups red dry chillies of medium spice variety
3. 1 cup grated dry coconut
4. 12-15 whole green cardamoms
5. 2 tablespoons cumin seeds
6. 1 tablespoon caraway seeds
7. 1 tablespoon fenugreek seeds
8. 1 teaspoon black pepper
9. 1/2 cup sesame seeds
10. 1/4 cup poppy seeds
11. 1 teaspoon cloves
12. 8-10 star anise (chakri Phool)
13. 1 tablespoon stone flower (Dagad phool)
14. Oil as require to fry above ingredients
15. 1 teaspoon asafoetida
16. 6-8 1” long pieces of cinnamon
17. 5-6 bay leaves
18. 1 heaped teaspoon turmeric powder
19. 2 teaspoons salt
20. 1/2 cup curry leaves

Instructions to make KALA MASALA (BLACK MASALA)

1. Heat oil in a pan Put asafoetida in the pan and fry till it fry nicely and gives good aroma. Take it out in a large bowl.
2. Next fry cinnamon till it changes colour and take it out in the same bowl.
3. Similarly fry cardamom, stone flower, bay leaves, star anise, curry leaves, fenugreek seeds and red chillies. Put all these ingredients in the same bowl.
4. In a separate fry pan roast grated coconut till it is brownish in colour. Put the roasted coconut in the same bowl.
5. Next roast sesame seeds, poppy seeds, cumin seeds and caraway seeds and put them in the same bowl.
6. Lastly roast coriander seeds till they turn brownish and then put it in the above mixture.
7. Pound the fried asafoetida pieces and add to container. Heat up turmeric powder lightly and add to the same bowl.
8. Spread salt over the above mixture and allow to cool before grinding.
9. Grind all the mixture in parts. Then sieve all the quantity.
10. The kala masala is now ready for use. For storing spread some salt in a dry glass container and place the masala in it.

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