Kolhapuri Kanda Lehsun Masala ｜ कोल्हापुरी कांदा लहसुन मसाला ｜ Chef Sanjyot Keer

Full Written Recipe for Kolhapuri Kanda Lehsun Masala Prep time: 10-15 minutes Cooking time: 20-25 minutes Serves: 600 gm Ingredients: Whole kashmiri red chilli 75 grams Whole byadgi red chilli 60 grams Lavangi mirchi 120 grams Coriander seeds 60 grams Cumin seeds 25 grams Caraway seeds 3 grams Fennel seeds 12 grams Mustard 12 grams Sesame seeds 12 grams Poppy seeds 12 grams Bay leaf 5 grams Cinnamon 5 grams Star anise 5 grams Clove 5 grams Black peppercorn 12 grams Black cardamom 3 grams Green cardamom 3 grams Mace 3 grams Triphal 3 grams Mesua ferrea 3 grams Oil 3-4 tbsp Turmeric 12 grams Asafoetida 3 grams a piece Fenugreek seeds 3 grams Stone flower 3 grams Onions 75 grams (sliced) Garlic cloves 60 grams Ginger 25 grams Fresh coriander a small handful Fresh coconut 60 grams Salt 40 grams Ginger powder 12 grams Nutmeg powder 1 gram Method: I'm using three 3 different types of whole red chillies, kashmiri & byadgi used for giving colour to the masala, whereas the lavangi chillies used for giving the spice element to the masala. You need to sun dry them for atleast 2 days or you can also bake them in oven at 100℃ for 20-25 minutes, or you could also toast them in the pan in batches and roast until they become crispy, the main idea is to expel the moisture present in the chillies & make them super crispy & dry, oven & sun dry works the best, after drying, remove the stem & transfer in the grinding jar, grind to make fine powder. Empty it in a big size thal Further, set a pan on medium heat until its moderately hot, add coriander seeds, dry roast on low flame until it’s aromatic, remove it a plate and allow to cool down. Further add cumin seeds, caraway seeds & fennel seeds, stir & dry roast them on low flame until its aromatic, once roasted nicely, transfer in the same bowl the coriander is in. Further, add mustard seeds, sesame seeds & poppy seeds, dry roast them as well until they are aromatic, and transfer them as well in the same bowl. Ive toasted the spices as per their sizes. Write to Ritesh Gupta