Maharashtrian cuisine is known for offering one of the most delicious dishes, stuffed with a variety of spices. From the quintessential Vada Pav to the Spicy Misal Pav, this dish never disappoints. The specialty of the state cuisine is that each district has its own special cuisine. One of them is the Kolhapuri cuisine, which has also earned a reputation for its tender Kolhapur chicken, Kolhapur fish and vegetables. When it comes to preparing kolhapuri dishes, kolhapuri masala is an essential part of it. This spice is widely available in the market in powder form and people often use it to season the dishes. However, according to Chef Ajay Chopra, dry masala cannot beat the taste of freshly prepared kolhapuri paste.
So, the chef has given us the much-needed recipe for Kolhapuri Paste In your latest Instagram reels. to keep track:
(Also read: Make Paneer Kolhapuri Recipe for hot and spicy curry,
To make Kolhapuri Paste, firstly arrange the following ingredients.
- Coriander seeds
- Cumin
- dry red chili
- stone flower or dagad flower
- Cinnamon
- star anise
- Black pepper
- cloves
- fennel seeds
- Sesame seeds
- poppy seeds
- grated coconut
Once you’ve gathered all the items, head to the kitchen and follow the steps below.
Step – 1: Take a pan and pour some oil on it. Then add coriander seeds, cumin seeds, 2 to 3 bay leaves and dry red chilies to it. Also, don’t forget to add some stone flowers which will bring out an authentic Maharashtrian flavour.
Step – 3: Keep adding cinnamon, fennel, black pepper and cloves before mixing the spices well. After this add some sesame seeds, fennel, poppy seeds and grated coconut.
Step – 4: Cook the masala for a while to make sure that Coconut has turned brown. Then turn off the gas and add at least 3 to 4 red chili paste.
Step – 5: Put the mixture in a blender to make a smooth kolhapuri paste.
You can easily use this spice to spice up anything from your Kolhapuri-style mutton to tangy vegetables.