— SUITABLE FOR PURE VEGETARIAN FOOD —
kashmiri garam masala as the name suggests, is the version of garam masala used by folks from the Kashmir region. Kashmiri cuisine is very varied and largely focused on meat. For the people of Kashmir, food is a part of their enduring culture and tradition.
Black Pepper, Cumin Seed, Fennel Seed, Black Seed, Ginger, Cardamom, Cinnamon, Fenugreek Seed, Coriander Seed, Clove, and Nutmeg.
Use around 2 tsp per kilogram of main ingredient in the marinade. As standard garam masala use ½–1 tsp towards the end of the cooking.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
1 kg Mutton | ground coarse
3 cups Green Peas | shelled
1 cup Potato | minced
Make a marinade paste using:
1 cup Curd (not sour)
⅔ cup Ghee
1 Green Chili
1 tsp Red Chili powder
1 Tbs Ginger paste
1 tsp Coriander powder
1 pinch Asafetida
1 tsp Salt
2 tsp kashmiri garam masala
Thoroughly mix with the mincemeat. Marinate for 1-2 hour.
In a karahi; add the marinated mince and vigorously stir-fry till the meat looks brown. Lower heat, add potato and cook covered, stirring occasionally, till all the water dries. Add the pea, 100g tomato (chopped) and 2 green chili (cut ½” length) stir fry for 1 minute. Add ½ cup of hot water, cook, string occasionally till the water dries and the ghee surfaces. Check salt. Add juice of one lime, stir-in and remove heat. Serve with nan or paratha.
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