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Saacoor Kala Masala Powder
Rooted in Maharashtrian Tradition | 100g
Rs. 129.00 Rs. 250.00
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The Masala Every Maharashtrian Kitchen is Built On
In every Maharashtrian home, Kala Masala is not just a spice — it is an identity. The dark, fragrant powder that transforms a simple baingan bhaji into something extraordinary. The finishing touch that makes mutton rassa sing. The secret that grandmother always added at the end of cooking — that extra depth that no single spice can replicate.
Saacoor Kala Masala Powder is crafted to honour that tradition exactly. Unlike light-coloured curry powders, Kala Masala gets its characteristic dark hue and smoky intensity from slow dry-roasting of whole spices — coconut, sesame, and a selection of whole aromatics including the rare Stone Flower (Dagad Phool), which is the backbone of authentic Maharashtrian Kala Masala and the reason no imitation can match the real thing.
Coriander, Cumin, Dried Red Chillies (Guntur & Vadi), Sesame Seeds, Coconuts, Bay Leaf, Coconut, Black Pepper, Cloves, Cinnamon, Star Anise, Black & Green Cardamom, Fennel, Mustard Seeds, Fenugreek Seeds, Dagad Phool (Stone Flower), Turmeric.
- Baingan Bhaji
- Shevga Curry
- Mixed Veg Sabzi
- Chicken Curry
- Mutton Rassa
- Usal
- Misal
- Bharleli Mirchi (stuffed chilli)
- Bharli Vangi (stuffed brinjal)
- Zunka Bhakri
- Kolhapuri-style curries
- Maharashtrian egg curry
- All everyday dal-sabzi preparations
Delicious Recipes
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HOW TO PREPARE Saacoor Kala Masala Powder
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Signature Recipe — Traditional Baingan Kala Masala Bhaji
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Serves 2-3 | Prep: 5 min | Cook: 15 min
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1. Heat 2 tbsp oil in a pan. Add ½ tsp mustard seeds (optional) and let them splutter.
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2. Add 1 finely chopped onion, sauté till light golden brown.
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3. Add 3-4 small baingan (cut into pieces) + salt. Sauté for 3-4 minutes.
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4. Add 1 to 1½ tsp Saacoor Kala Masala and mix well to coat the baingan.
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5. Add 2-3 tbsp water, cover and cook till baingan becomes soft.
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6. Finish with fresh chopped coriander. Serve hot with bhakri or roti.
FREQUENTLY ASKED QUESTIONS
What is Kala Masala and how is it different from regular masala?
Kala Masala is a dark, smoky spice blend that is a cornerstone of Maharashtrian cooking. Unlike red or yellow curry powders, Kala Masala gets its colour and depth from slow dry-roasting of whole spices like coconut, sesame, and Stone Flower (Dagad Phool). It has a bold, complex, multi-layered flavour profile that no standard masala can replicate.
What dishes can I make with Saacoor Kala Masala?
Saacoor Kala Masala is incredibly versatile. It is traditionally used for Baingan Bhaji (brinjal curry), Shevga (drumstick curry), Mutton Rassa, Chicken Curry, Usal, Misal, Mixed Veg Sabzi, Zunka, Kolhapuri-style curries, and as a flavour-finishing masala for dals and lentils.
Why is Dagad Phool (Stone Flower) important in Kala Masala?
Dagad Phool, or Stone Flower (Kalpasi), is the defining ingredient of authentic Maharashtrian Kala Masala. It imparts a smoky, earthy, musky complexity that is impossible to replicate with common spices. Without Dagad Phool, a masala cannot truly be called a Kala Masala — it is that fundamental to the flavour.
Can I use Kala Masala as a finishing masala?
Absolutely — and this is actually the preferred method! Adding Saacoor Kala Masala in the last 2-3 minutes of cooking, rather than at the beginning, releases the most intense aroma and gives the dish a burst of authentic, deep Maharashtrian flavour. Use it both during cooking and as a finishing touch.
Is Saacoor Kala Masala vegetarian?
Yes, Saacoor Kala Masala is 100% vegetarian. It is a pure spice blend with no meat, egg, or animal-derived ingredients. It may contain traces of sesame and peanuts due to shared processing.
How much Kala Masala should I use per serving?
For a sabzi or bhaji serving 2-3 people, use 1 to 1½ tsp. For a large curry or meat preparation for 4-6 people, use 2-3 tsp. Adjust to taste — Kala Masala has a bold flavour profile, so start with less and add more as needed.
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