Kolhapuri Masala
Prep time
Cook time
Total time
Recipe type: Spice paste
Cuisine: Indian
  • 8 dry red chillies
  • 1 cup coriander seeds
  • 2 tbsp cumin seeds
  • 8 cloves garlic
  • 1 large onion
  • 12 cloves
  • 12 green cardamom pods
  • 1 tbsp black peppercorns
  • 1 tsp mace
  • ¼ cup sesame seeds
  • 1 2-inch piece of cinnamon
  • 4 large bay leaves
  • 2 tbsp poppy seeds
  • 1 tbsp fennel seeds
  • 1 tbsp turmeric
  1. Roast all the ingredients one at a time (except the turmeric), until they are a couple of shades darker and aromatic. Roast the garlic and the onion until dark spots appear, but don't let them burn.
  2. Remove everything to a dish to cool, and then place in a blender. Blend into a coarse powder. I sometimes add some coconut milk, blend the masala into a paste and then freeze it, but you can skip that because we are trying to cut out fats from our diet.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/my-dads-not-mutton-mushroom-curry-fat/