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6 Lipsmacking Dishes With Kanda Lasun Masala

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Kanda Lasun Masala is one of the most beloved spice blends in Indian cuisine, especially in Maharashtra, where it has earned a permanent place in kitchens. Made primarily with onions (kanda), garlic (lasun) and a mix of roasted aromatic spices, this masala adds depth and richness to everyday dishes. Its bold, earthy flavours not only enhance the taste but also bring a signature Maharashtrian touch to curries, vegetables, dals and even snacks.

What makes Ram Bandhu Kanda Lasun Masala so special is its versatility. It works beautifully with both vegetarian and non-vegetarian preparations, infusing them with a smoky, spicy and slightly tangy flavour that lingers on the palate. From simple bhajis and stuffed brinjals to mutton curries and spicy dals, this masala transforms ordinary recipes into mouth-watering delights. It’s not just a spice mix, it’s a taste of tradition and authenticity that connects generations through food.

Here are 6 tempting and delicious recipes using Ram Bandhu Kanda Lasun Masala:

1. Kanda Lasun Chicken Masala: Kanda Lasun Chicken Masala is a fiery and flavourful Maharashtrian delicacy that showcases the bold character of the region’s cuisine. Cooked with the iconic Ram Bandhu Kanda Lasun Masala, this dish balances the sweetness of onions, the pungency of garlic, and the earthy heat of traditional spices. The chicken absorbs the rich masala beautifully, resulting in a gravy that’s smoky, spicy and irresistibly aromatic. Often enjoyed with bhakri, chapati or steamed rice, this dish is a true reflection of Maharashtra’s love for robust flavours and hearty meals.

Ingredients:

For Paste:

  • Oil – 3 tbsp
  • Garlic cloves – ¼ cup
  • Onions – 2
  • Salt, to taste
  • Dried grated coconut – ½ cup
  • Water – ½ cup

For Gravy:

Recipe:

  • In a heated pan, add some oil, garlic cloves, onion, and salt and sauté till it turns golden brown in colour. Now add dried coconut and sauté well. Let the mixture cool down. After its cooled down, add it into a mixer jar along with some water and blend to form a fine paste.
  • In another heated pan, add some oil and chopped onion. Sauté till they turn translucent, and add salt as per taste. Later add, ginger-garlic paste and sauté till it turns golden brown in colour. Now add chopped green chillies and sauté for 1 more minute.
  • Now once all the ingredients are sautéed well, add the chicken and sauté it on high flame for 3-4 minutes.
  • Now add in the turmeric powder, red chilli powder, garam masala powder, and mix well. Sauté it all for 1 minute. Now add some water and mix again. Then cover it and let it cook for 12-15 minutes on medium heat.
  • Now add the prepared paste and cook for 2-3 minutes, and then Ram Bandhu Kanda Lasun Masala and let it cook. Lastly squeeze some lime juice and garnish with some finely chopped coriander leaves.
  • Serve hot with bhakris or chapatis.

2. Kolhapuri Anda Curry: Kolhapuri Anda Curry is a spicy, soul-satisfying egg curry from the heart of Maharashtra, known for its fiery flavours and rustic charm. Made with the robust Ram Bandhu Kanda Lasun Masala, this curry carries the signature heat and depth that Kolhapur is famous for. The boiled eggs are simmered in a rich, onion-garlic-spice gravy that pairs beautifully with rice, pav or jowar bhakri. It’s a simple yet powerful dish that captures the essence of Kolhapuri cuisine – bold, vibrant and unforgettable.

Ingredients:

For Masala Paste:

  • Oil – 3 tbsp
  • Onions, thinly sliced – 2
  • Ginger – 1-inch
  • Garlic cloves – 10-12
  • Grated coconut (dried) – 1 cup
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Cloves – 8-10
  • Cinnamon stick – 1/2 inch
  • Black peppercorns – 10-15
  • White sesame seeds – 1 tbsp
  • Coriander seeds – ¼ cup
  • Fresh coriander leaves – 1 cup
  • Water – 3/4 cup

For Gravy:

Recipe:

  • For preparing the paste, in a heated kadhai, add some oil, onions, ginger and garlic cloves. Sauté them till they turn translucent. Now add grated coconut, some cumin seeds, fennel seeds, cloves, cinnamon stick, black peppercorns, sesame seeds, coriander seeds, and sauté till golden brown. Lastly, add the fresh coriander leaves and sauté for 1 minute. Allow it to cool down, once cooled blend it into a fine paste by adding some water.
  • In a thick bottom pan, heat some oil, and onion. Sauté it till golden brown, then add the prepared paste and let it cook completely, till the oil separates.
  • Now, to this add red chilli powder, turmeric powder, kanda lasun masala, mix well and sauté for 1 minute. Add water to it, mix well, and let it come to a boil. Then add salt as per taste and freshly chopped coriander leaves along with hard boiled eggs. Let this cook for 4-5 minutes and switch off the flame.
  • Serve hot with steamed rice.

3. Stuffed Baingan Masala/Wanga Masala: Stuffed Baingan Masala, also known as Wanga Masala, is a flavourful Maharashtrian-style dish made with small brinjals (eggplants) stuffed with a rich, aromatic spice blend. The filling typically includes roasted peanuts, coconut, sesame seeds, and a medley of traditional spices that give the dish its signature nutty, tangy, and mildly spicy taste. Cooked slowly until the brinjals are tender and infused with the masala, this dish pairs perfectly with chapati, bhakri, or steamed rice, making it a comforting and wholesome part of a traditional Indian meal.

Ingredients:

For Stuffing of Wanga Masala

Recipe:

  • In a large bowl, add finely chopped onions, roasted peanut powder, finely chopped coriander leaves, Ram bandhu Kanda Lasun Masala, Ram Bandhu Chilli Powder, crushed garlic, and salt to taste. Mix it all using your hands, and add a dash of water to form a firm paste
  • Now, take whole brinjals, and remove the stems (leaving some of it at the base), and make two slits in each brinjal at right angles. Now, stuff the prepared masala in the brinjals through the slits and keep them Do the same for all the brinjals. At the end, leave a little masala for the gravy.
  • Now, take a heated pan and add some oil, now put the leftover prepared masala in to the pan and let it cook for 4-5 minutes.
  • Now in the masala add the stuffed brinjals, and coat well. Cover the lid and let it cook for another 3-4 minutes. Stir again, and add hot water to it, again cover the lid and let it all cook for 10-15 minutes. Remember, while cooking to flip the brinjals occasionally.
  • Switch off the flame after 10-15 minutes, prick the brinjals with a toothpick to check whether they are cooked or not, and serve hot with Jowar Bhakri.

4. Spicy Mutton Curry: Spicy Mutton Curry is a rich and aromatic dish made with tender pieces of goat meat simmered in a fiery blend of robust spices. Known for its bold flavours and hearty texture, the curry is slow-cooked to perfection, allowing the mutton to absorb the essence of the masala and become melt-in-the-mouth soft. This indulgent dish is a favourite in many Indian households, often enjoyed with steamed rice, naan, or parathas, making it a comforting yet festive treat for meat lovers.

Ingredients:

  • Mutton – ½ kg
  • Tomato, chopped – 1
  • Onion, chopped – 1
  • Ram Bandhu Kanda Lasun Masala – 4 tbsp
  • Coriander leaves, finely chopped – ½ cup
  • Raw coconut, sliced – ½ cup
  • Poppy seeds – 1 tbsp
  • Oil – 3-4 tbsp
  • Salt, as per taste
  • Ram Bandhu Turmeric Powder – ½ tsp
  • Ginger Garlic Paste – 1 tbsp
  • Tamarind water – ½ cup
  • Green chillies, whole – 2-3

Recipe:

  • To marinate the mutton, take a large bowl, add mutton, salt, turmeric powder, and ginger garlic paste. Mix it all together and keep aside.
  • Now in a mixing jar, add sliced raw coconut and poppy seeds, and blend it into a fine paste and keep aside.
  • In a cooker, heat some oil, add onion and sauté well until it turns light golden in colour.
  • Now add the marinated mutton to it, fry on high flame for 3-4 minutes. Then, add chopped tomato, coriander leaves, Ram Bandhu Kanda Lasun Masala, and mix everything together. Let it cook on high flame. Later, add tamarind water and the prepared coconut and poppy seeds paste to it and mix everything well. Add half cup of hot water at this point and mix again. Now add whole green chillies for added flavour. Cover the lid of the pressure cooker and take 1 whistle on high flame and 1 whistle on low flame.
  • Open the lid after the cooker is cooled, mutton is cooked now, adjust the consistency of gravy, if needed. Boil the mutton for 1 more minute after opening the cooker. Turn off the heat and serve hot with roti, bhakri, or rice.

5. Misal Pav: Misal Pav is a popular Maharashtrian Street food delicacy, celebrated for its spicy, tangy, and flavourful taste. It is made with sprouted moth beans cooked in a fiery, aromatic curry, topped with crunchy farsan, chopped onions, fresh coriander, and a squeeze of lemon. Served alongside soft pav (bread rolls), this wholesome dish is not just a filling meal but also a burst of textures and flavours, often enjoyed as a hearty breakfast or a satisfying snack across Maharashtra.

Ingredients:

Recipe:

  • In a pressure cooker, heat some oil, add mustard seeds, cumin seeds, let them splutter. Add Ram Bandhu Hing, curry leaves, and finely chopped onion. Mix everything well and sauté for 5-6 minutes until onions turn golden brown in colour.
  • Now add the Ram Bandhu Kanda Lasun Masala for authentic Maharashtrian flavour and colour, also add red chilli powder, and mix well.
  • Now, add besan to it and sauté well. Now add sprouted matki/mot to it. And mix well again. Now add ample water to make gravy, and salt to taste. Mix well and close the lid of the pressure cooker. Let it cook for 15 minutes on medium flame. No need to remove the whistle of the pressure cooker.
  • After 15 minutes turn of the flame and let the cooker cool down. Once cooled, open the lid and serve hot with farsan, hot pav, chopped onions, coriander leaves, shev, and lemon.
  1. Maharashtrian Batata Sabji/ Aloo Sabji: Maharashtrian Batata Sabji, also known as Aloo Sabji, is a simple yet flavourful dry curry made with potatoes, tempered mustard seeds, curry leaves, green chilies, and a touch of turmeric. Lightly spiced and quick to prepare, it carries the authentic taste of traditional Maharashtrian home cooking. This comforting dish pairs perfectly with chapati, poori, or even as a side with dal-rice, making it a versatile everyday favourite that’s both wholesome and satisfying.

Ingredients:

For Vatan:

  • Coriander leaves, a handful
  • Green chilli – 2
  • Garlic cloves – 6-8
  • Water, as required

Recipe:

  • To prepare the vatan, on a silbatta (grinding stone), grind coriander leaves, garlic cloves, green chillies, into a coarse paste using a little water. Set aside.
  • Now for the base masala, in a heavy bottom kadhai, heat some oil, add mustard seeds, and let it splutter. Now add cumin seeds, curry leaves, and a pinch of hing to it. Sauté it all well until it releases the distinct aroma. Now, add finely chopped onions, and cook them until soft and translucent.
  • Now at this point, add the prepared vatan and sauté until the raw aroma disappears.
  • Add red chilli powder, turmeric powder, salt, jeera powder, coriander powder, and Ram Bandhu Kanda Lasun masala powder. Mix everything well, ensuring the spices coat the onion mixture properly, and let it cook for a minute.
  • Now add the diced potatoes to the cooked masala, and sauté them for a few minutes until they absorb the flavours of the masala.
  • Add a small amount of water to create steam, cover the pan, and let the potatoes cook until 70%. Stir occasionally.
  • Later, add fresh curry leaves and tomato puree to the partially cooked potatoes. Stir well and cook until the potatoes are tender and the tomato puree blends into the masala.
  • Once the potatoes are cooked completely, add garam masala powder, sprinkle coarsely ground peanut powder over the sabji and mix everything. Adjust the consistency by adding a little bit of water, if needed.
  • Garnish the sabji with freshly chopped coriander leaves and serve hot with chapati, or steamed rice.

In conclusion, Ram Bandhu Kanda Lasun Masala is more than just a spice blend, it is the heart of Maharashtrian cuisine, bringing depth, heat, and a rustic flavour to everyday dishes. Its rich combination of onions, garlic, red chilies, and aromatic spices not only enhances traditional recipes like curries, usals, and gravies but also reflects the bold and vibrant essence of Maharashtrian food culture.

Keeping a pack of this masala in your kitchen ensures that every meal can be transformed into a flavourful, authentic experience packed with warmth and tradition.

Follow us for more such tasty and homemade recipes. Get a varied range of spices, pickles, papads, etc. on our official website, www.rambandhu.com, and order our best quality products today!

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