Kohlapuri Masala — Maharashtra Spice Blend, No Fillers

The masala that turns up the heat without losing the dish.

Kohlapuri-style. Fiery, earthy, layered. No fillers, no preservatives.

Kohlapuri cooking comes from Maharashtra's old royal kitchens — bold and unapologetically hot, but never one-dimensional. Done right, it builds in waves: first the chilli, then the warmth of cinnamon and cardamom, then the depth of toasted coconut and sesame holding everything together.

Our blend follows the traditional formula: red chilli, coriander, sesame, cumin, mace, cinnamon, ginger, cardamom, cloves, bay leaf, dry coconut, garlic, poppy seeds, black pepper, asafoetida, turmeric, fenugreek, and salt. Eighteen ingredients in deliberate ratio — not a chilli powder dressed up with a name.

Nothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The ingredient panel on the back is the whole list.

Use 2 tbsp for a 4-person vegetable Kohlapuri (recipe below). Same proportions for paneer, mushroom, chicken, or mutton. Pairs traditionally with bhakri, jowar roti, or steamed rice — anything with body to balance the heat.

MADE OF

Red chilli, Coriander, Sesame, Cumin seed, Mace, Cinnamon, Ginger, Cardamom, Cloves, Bay leaf, Dry coconut, Garlic, Poppy seeds, Black pepper, Asafoetida, Turmeric, Fenugreek seed, Salt

BEST WITH

Rice, Pav, Bhakri

PAIRS WITH OUR:

Bombay Pav Bhaji Masala · Xacuti Masala — to round out a Western-Indian table

RECIPE — Vegetable Kohlapuri (Serves 4)

Ingredients

• 1/4 cup peas
• 3½ cup assorted vegetables along with 1 onion, diced into medium pieces
• 100 grams paneer
• 1 onion finely diced
• 3 tomatoes roughly chopped
• 1 bunch coriander finely chopped
• 5 tbsp oil
• 1 tsp cumin seed
• 1 pinch asafoetida
• 1 tsp turmeric
• 1 tbsp kasuri methi
• 1 tsp degi mirch
• 2 tbsp Spiced Right Kohlapuri Masala
• 3 cups of water
• Salt to taste

Method

• Add 2 tbsp of oil to the wok and add asafoetida and cumin seed. Once the seeds start crackling, add peas, paneer and 3½ cup of vegetables. Sauté till crunchy. Set aside.
• Add 3 tbsp of oil to the wok and the finely diced onion. Once translucent, add the tomatoes and turmeric. Cook till tender.
• Now add all the vegetables, degi mirch, salt and Spiced Right Kohlapuri Masala. Cook for another 5 minutes.
• Add 3 cups of water. Once the vegetables are fully cooked, add kasuri methi.
• Garnish with finely chopped coriander.

Common questions

Is this organic?
No. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.

How is this different from a regular Kohlapuri masala?
Most generic blends hit hard on chilli and stop there. Real Kohlapuri masala has 18 ingredients — sesame, dry coconut and poppy seeds give the dish its body and toasted depth. We use them all.

How long does the masala stay fresh?
Best within 6 months of opening. Store airtight, away from heat and direct sunlight.

Is this spicy?
Yes. Among the spiciest blends in our catalog. Eat with cooling rice, dahi, or a thick raita on the side.

How much do I use?
2 tbsp for a 4-person dish. Increase to 3 if you want it bolder. Reduce to 1 tbsp if you're easing into it.

Does it work for chicken or mutton Kohlapuri?
Yes. Same proportions. Marinate the meat in the masala plus dahi for 30 minutes before cooking for the best result.

Bulk / restaurant orders?
Yes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email care@spicedright.co.