KABO Kolhapuri Masala 100g Fiery Southwest Indian Curry Blend 20 Minutes

Kolhapuri is not for the faint hearted — dark, complex, unapologetically bold. Twenty minutes and you'll understand why.

1. Heat oil in a pan over medium-high heat
2. Add your meat, veggies or seafood and the Kabo Kolhapuri Masala — 20g of blend for every 100g — and sauté until well coated
3. Add water or coconut cream, and simmer till done (15–20 minutes)
4. Check for salt and adjust
5. Sauce too thick? Stir in a splash of water to loosen it
6. Serve with bhakri or rice

Kolhapuri gets its character from whole spices dry roasted together.

• Kashmiri & Guntur Chilli — colour from Kashmir, fire from Andhra
• Sesame Seeds — stone-ground from Maharashtra
• Dried Coconut — from the Konkan coast, toasted until deep and nutty
• Black Pepper — from the Western Ghats of Mangalore
• Turmeric — from Erode, Tamil Nadu
• Cardamom — from the misty estates of Idukki, Kerala
• Stone Flower — a rare lichen spice from the Deccan plateau

Kolhapuri demands respect. Serve it simply.

• With mutton — the traditional and undisputed pairing
• With eggs — a Kolhapuri egg curry is a revelation
• With bhakri or thick roti to mop up the gravy
• A raw onion salad on the side
• Cold yoghurt — not optional

Kolhapur sits in the heart of Maharashtra and cooks like it means it. This blend is built on the same stone-grinding, slow-roasting tradition that Kolhapuri cooks have never abandoned.

We pack every order with care from Melbourne, Victoria.

• Standard shipping — 3–7 business days Australia-wide
• Express shipping available at checkout
• Also available on Amazon Australia for Prime delivery
• International shipping to NZ, UK and Canada
• Gift wrapping available on request — email info@kaboeats.com