A while ago, Nupur sent me some Kolhapuri masala (along with other yum goodies) and I must say, I'm surprised at myself for not having tried to procure it sooner. A long time ago, a friend of ours from Kolhapur had made a gourmet looking, super delish peanut-stuffed-potato curry using Kolhapuri masala and he was going to get me some of this masala back then, as I recall. I totally blame him for me having missed out on this powder all this while! :)
The masala is a deep red, hot, spicy powder that, Nupur said, can be used in just about anything - bhajis, dals, curries etc. And my two cents on using it - let the masala take center-stage. Go easy on garlic or any other strong masala you are using, and let the flavors of various spices in it do the talking. If you haven't tried it already, do so soon. I have not seen it in the two Indian stores here. So beg, borrow or steal, if need be! (Or just make it yourself!) It will be totally worth it :)
2 big potatoes, peeled and diced into thick cubes
1 big bunch methi or 1 block of frozen methi
1 small onion, chopped
1 clove garlic, crushed and chopped
1 green chilli, slit (optional)
3/4 - 1 tsp kolhapuri masala
1/2 tsp kitchen king or garam masala (optional)
1/2 tsp turmeric powder
1/2 tsp jeera
1/2 tsp sugar
1 tsp lime juice
salt to taste
1 tbsp cooking oil
If using frozen methi, let it thaw and squeeze out all water. If using fresh, clean and chop roughly.
Heat oil in a kadai. Add jeera and let it sizzle. Add the green chilli, garlic and turmeric. Fry for a few seconds. I have to add here that the masala itself is quite spicy. So adding green chilies and the quantity is totally upto you.
Add onion and fry until translucent.
Add methi leaves and saute on high for a minute.
Add the cubed potatoes and fry for a couple minutes.
Mix in the kolhapuri masala, sugar and salt. Sprinkle some water, if needed. Cover and cook on low for 3-4 minutes, until cooked through.
Add lime juice and KK masala and saute on high for a minute more, until the flavors are well blended.