Kolhapuri Masala | Kanda Lasun Masala(North Indian • Vegan • Gluten free)

Kolhapuri Masala
18 Spices blended to perfection. A staple at every house in Kolhapur, Maharashtra.

Smell those spices as you roast them – 18 spices blended in perfect harmony. The authentic version includes fried onions, ginger and garlic. Since I adapted the recipe for smaller portions, I don’t add them now, but instead add them directly to the curry that I make. If you are ready to make a huge batch of Kolhapuri Masala, you can get the Traditional recipe from this blog – Click Here.

If you are not in the mood to take out your spice grinder, you can substitute this masala with goda masala or garam masala if you already have it handy, with slightly varied results. I personally don’t recommend substituting this masala with garam masala as the stone flower, cobra’s saffron, kalonji and caraway seeds bring in a whole new flavor profile.

Use this masala to make perfect, mouth watering dishes like this Kolhapuri Misal Pav.


  • Cobra’s saffron is the flower bud of the Ceylon ironwood tree. It is a very famous Ayurvedic herb used in many herbal jams including Chyawanprash.
  • The black seeds of Kalonji taste like a combination of onions, black pepper and oregano. They have a pungent bitter taste and smell.  Nigela Sativa works in a different way, which makes it suitable for diseases of the immune system itself

Ingredients Quantity  Notes
Oil 1 tbsp
Coriander Seeds 1 tbsp
Sesame Seeds 1 tbsp
Cumin Seeds 1 tsp
Caraway Seeds 1/3 tsp  Also called kala jeera or Persian Cumin
Stone Flower (Not shown in video) 1/2 tbsp  Also called kalpasi
Poppy Seeds 1/4 tsp  Can use white or black. I use white.
Dried Bay Leaf 1/2
Dry Red Chilli 4
Byadyagi Chilli 1 cup  or use Kashmiri chillies – any milder chillies that add color
Cobra’s Saffron 1/2 tsp  Also called Nagkeshar
Kalonji 1/2 tsp  Also called Nigella or black-caraway
Whole Cloves 2
Cinnamon Stick 1/2 inch
Black Cardamom 1
Green Cardamom 1
Star Anise 1/2
Dessicated Coconut 2 tbsp  Dried coconut
Kashmiri chilli powder (for color) 2 tsp


  1. Add oil to a hot pan.
  2. When oil is hot, add all the spices except the Kashmiri chilli powder and roast on a very low flame.
  3. Remove from heat when the coconut starts to brown and blend with 2 tsp kashmiri chilli powder.
  4. Store in an airtight container and make all your favorite kolhapuri dishes. This recipe makes two batches of curry for a family of four. You can always double or triple the amount as you want.

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