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• In Maharashtrian dishes, onion garlic spice is used.
• This masala is tangy and delicious in taste.
• You can also make this food bought from the market at home.

“Onion Garlic Masala” is considered as a very important and tasty spice in the traditional cooking of Maharashtra. From rural areas to urban homes, this spice opens up the true taste of many dishes. This spice is used especially in Kolhapuri, Malvani and Khandeshi style Zanjani with vegetables, gravy, mutton, chicken or misal. When this masala is prepared at home, its taste and aroma are fresher and more natural than the ready-made ones in the market.

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The dark color of the roasted onion and garlic, the mild sweetness of the coconut and the balance of the various spices make this masala special for every bite. Homemade onion garlic masala can easily last for 1-2 months if stored in an airtight container. It also makes cooking for the week easier. So let’s see the traditional method of how to prepare this masala Recipe Let’s find out.

Material

• Cloves – half a kilo
• Shankeshwari Chilli – 1/4 kg
• Resham Patti / White Chilli – 1/2 Kg
• Kashmiri Chilli – 1/4 kg
• Coriander – quarter kg
• Bay leaf – 50 grams
• Dagdafool ​​– 50 gms
• White Sesame – 250 gms
• Poppy seeds – 250 grams
• Nutmeg – 2 nos
• Raw asafoetida – 75 grams
• Suntha – 150 grams
• Halkund – 50 grams
• Javitri – 50 grams
• Cinnamon – 50 grams
• Fenugreek seeds – 25 grams
• Kebab Chinese – 50 gms
• Triphala – 50 grams
• Shahajire – 100 grams
• Masala cardamom – 100 gms
• Nagkeshar – 50 grams
• Green Cardamom – 100 gms
• Cloves – 100 grams
• Black pepper – 125 grams
• Starful – 100 grams
• Cumin – 500 grams
• Mustard – 250 grams
• Garlic – half a kilo
• Onion – two and a half kg
• Groundnut oil – half kg
• Rock salt – 1 kg
• Dry coconut – 1/2 kg

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• First of all remove the stalks of all kinds of chillies and clean them and dry them well in the sun. Care should be taken to preserve their red color while drying.
• Heat some oil in a pan and gently roast the chillies on low flame. Be careful not to do that. Then roast each masala separately on low flame until fragrant.
• Slice the onions vertically. Add oil to a pan and saute till the onion turns pink and completely dry.
• The moisture in the onion should be completely extracted, so the masala lasts longer.
• Roast the dry coconut until it turns a distinct reddish color. Coriander should also be roasted on low flame.
• Once the roasted coconut and onion are completely cooled, grind them separately. Grind salt without roasting garlic
• Add and divide finely. Then combine all the roasted spices and grind them finely in a grinder or mixer.
• After the masala cools completely, store it in a dry and airtight jar. As long as moisture is not lost, this spice can last for a long time and gives the food a beautiful color and wonderful taste.