Aromatic bases & spice pastes
Kanda Lasun Masala
कांदा लसूण मसाला · A foundational Maharashtrian spice paste built on slowly caramelised red onions and garlic, combined with dry-roasted grated coconut, sesame seeds, whole dry red chilies, coriander seed, and a whole-spice 'garam masala' blend (cinnamon, cloves, cardamoms, cumin, shahajeera, bay leaf, black pepper, nagkesar, dagad phool, star-anise flower). It is a reusable aromatic base used to season usal, varan, masale bhat, bharli vangi, pithla, and Kolhapuri-style curries.
The formula
5:2:3 onion:garlic:dry-roasted-spice blend (yields ≈1 kg paste)
Grounded in the Poorna/PSM 1-kg yield (500 g raw onion + 200 g garlic) and the Hema Chitgopkar/Marathimati whole-spice proportions. The earlier draft's 4 cups red-chilli powder and ¾ cup pre-made garam masala are NOT traditional — the authentic paste uses WHOLE dry red chilies (~150 g per 1 kg) and WHOLE spices dry-roasted in-house; pre-made powders darken the colour, flatten the aroma, and shorten shelf life.
Identity
- Maharashtrian foundational spice paste
- Onion-and-garlic umami base
- Slow-caramelised, never raw
- Whole-spice, not pre-ground
- Reusable shelf-stable component
- Signature seasoning of Kolhapuri and Konkani cuisine
Ingredients
| Base | Red onions, thinly sliced | Slow-caramelised 30–60 min until deep nut-brown; provides sweetness, body, and the paste's characteristic colour. |
| Aromatics | Garlic cloves, peeled | Added in the last 10–15 min so it softens without burning; ~15–20 cloves per 2–3 onions. |
| Fat | Groundnut or sunflower oil | Used to slow-fry the onion and a little to toast spices; carries the fat-soluble aromatics. |
| Flavor | Dry grated coconut | Dry-roasted until lightly coloured; gives Konkani-Maharashtrian body and a faint sweetness. |
| Flavor | White sesame seeds (til) | Dry-roasted until they pop; lend nuttiness and thickening. |
| Base | Whole dry red chilies (Byad + spicy mix) | Use whole dried chilies, not pre-ground powder; stem and de-seed to control heat. |
| Aromatics | Coriander seeds (dhané) | The largest-volume spice; dry-roasted to a deep gold; provides the earthy backbone. |
| Seasoning | Whole garam-masala spices — cinnamon, cloves, black & white cardamom, cumin, shahajeera, bay leaf, black pepper, nagkesar, dagad phool, star-anise flower | Each spice dry-roasted separately until fragrant; total ~30 g per 1 kg batch. Do NOT substitute with pre-made garam masala powder. |
Method
- 1Thinly slice the red onions and slow-caramelise in oil over low-medium heat 30–60 min, stirring often, until deep nut-brown and jammy.Raw onions make the paste sharp and short-lived; slow caramelisation converts sugars into the deep umami sweetness KL masala is known for.
- 2Add peeled garlic in the last 10–15 min and cook until soft and translucent.Garlic burns quickly on its own; joining late softens it while preserving its pungency.
- 3Meanwhile, dry-roast each whole spice SEPARATELY on a dry tava — coriander seed, dry red chilies, sesame, coconut, cumin, shahajeera, cloves, cinnamon, cardamoms, pepper, bay leaf, nagkesar, dagad phool — until fragrant, then cool.Each spice has a different density and burns at a different rate; roasting separately ensures even toasting and prevents bitterness.
- 4Combine the cooled caramelised onion-garlic paste with all the roasted whole spices in a stone or mixie grinder.Mixing dry spices with the damp (not wet) onion base lets the mixture grind to a coarse, oil-bound paste instead of a watery slurry.
- 5Pulse to a coarse, damp paste — texture should hold together when pinched, not run.Coarser texture preserves aroma; over-grinding releases too much moisture and the paste can spoil.
- 6Cool fully, then pack into a clean, dry, airtight glass jar and pour a 2–3 mm layer of oil over the surface before sealing.The oil seal keeps air and moisture away from the paste, extending shelf life to several months.
Techniques that matter
Slow caramelisation of onions
Builds the deep umami-sweetness base that defines KL masala; cannot be shortcut by a quick sauté.
Separate dry-roasting of whole spices
Ensures every spice reaches its aromatic peak without burning or steaming unevenly.
Grinding damp-not-wet
Allows the spices to bind with the onion's residual oil; wet onions make the paste watery and prone to mould.
Oil-seal storage
Traditional Maharashtrian preservation trick — a thin oil film on top of the jarred paste blocks oxygen and microbes.
Variations & derivatives
Kolhapuri Kanda Lasun MasalaKolhapur / southern Maharashtra
Higher proportion of hot red chilies (Lavni/Sangli types); often a touch more mace and stone flower; used in tambda/pandhra rassa.
Konkani / Malavani styleCoastal Maharashtra
Increases dry coconut and adds a small amount of dried kokum for sourness; staple in fish and seafood curries.
Vidarbha styleVidarbha region
Often uses raw peanuts or sesame exclusively; omits coconut; drier final paste.
Quick urban versionModern home kitchens
Substitutes pre-made garam masala powder and red-chili powder for the whole spices; faster but loses depth and shortens shelf life.
Used in these dishes
Substitutions
- Whole dry red chilies → Pre-ground red-chili powder — Acceptable for speed but loses aroma and darkens colour; use ~⅓ the volume.changes result
- Whole garam-spice blend → Pre-made garam masala powder — Workable shortcut but the paste tastes flatter and stores shorter.changes result
- Red onions → Shallots — Shallots caramelise faster and taste sweeter; reduce cooking time by ~30%.
- Sesame seeds → Poppy seeds (khas khas) — Both appear in many authentic recipes; poppy thickens, sesame adds nuttiness — interchangeable in equal weight.
- Groundnut oil → Sunflower or refined coconut oil — Neutral oils keep the spice profile intact; mustard oil will dominate.
Troubleshooting
Paste tastes raw or 'grainy'
Whole spices were under-roasted or not pulsed long enough. → Re-dry-roast the offending spices and re-grind the whole batch; ensure each spice smells nutty before combining.
Paste turns bitter
Onions burned, or spices (especially coconut or poppy) over-roasted. → Discard and start over — bitterness compounds on storage and cannot be masked. Keep heat low throughout the caramelisation.
Paste weeps liquid or goes mouldy in storage
Onions not caramelised enough (still holding water) or jar was damp. → Cook onions longer until they release no further liquid; sterilise the jar and cover the paste's surface with a 2–3 mm oil layer.
Paste is too dry and powdery, won't clump
Onions over-reduced or insufficient oil. → Pulse in 1–2 tsp warm oil at a time until the paste just holds together when pinched.