### TranslatedIngredients: 1 cup Coriander (Dhania) Seeds,1 tablespoon Cumin seeds (Jeera),1/2 cup Dessicated Coconut,1 tablespoon Sesame seeds (Til seeds),1/2 tablespoon Whole Black Peppercorns,1/2 inch Cinnamon Stick (Dalchini),1/2 tablespoon Poppy seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Fennel seeds (Saunf),1 Onion - roughly chopped,10 cloves Garlic,Coriander (Dhania) Leaves - small bunch,1 tablespoon Sunflower Oil,1/4 cup Red Chilli powder ### PrepTimeInMins: 0 ### CookTimeInMins: 30 ### TotalTimeInMins: 30 ### Servings: 100 ### Cuisine: Maharashtrian Recipes ### Course: Dessert ### Diet: Eggetarian ### TranslatedInstructions: To begin making the Kolhapuri Masala Recipe, the traditional Maharashtrian Masala Chutney, we will first get all the ingredients ready and keep it aside.In a heavy bottomed pan, roast all the ingredients in the "Dry Ingredients" list until you can get aromatic smell coming from the spices. Once roasted, transfer to another bowl and keep it aside.In the same pan, add 2 tablespoons of oil. Once the oil is heated up, add the onions and the garlic and saute until it is cooked and translucent and lightly browned. Once done, turn off the heat and allow it to cool slightly.Once the roasted spices cools down and the onion garlic has cooled down, blend all of them together including the coriander leaves and red chili powder to make a smooth paste. Check the salt and spices and adjust to suit your taste.The Maharashtrian Kolhapuri Masala Recipe is ready to be used in the various curry dishes or vegetables dishes. If you plan to make a vegetable curry, add some tomato puree or tamarind water to the curry to balance the taste and spices of the Kolhapuri Masala.Kolhapuri Masala Recipe can be used for Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder) and Quick and Healthy Pav Bhaji - Roz Ka Khana With Figaro Olive Oil.
