— SUITABLE FOR PURE VEGETARIAN FOOD —
khandeshi masala creates the aromatic, flavorful and spicy cuisine of the north-western region of Maharashtra, known as Khandesh. This masala can be used for both vegetable and meat dishes.
Coriander Seed, Coconut, Red Chili, Black Pepper, Turmeric, Poppy Seed (khus-khus), Cassia Leaf, Clove, Black Cardamom, Cinnamon, Caraway Seed, Ginger, Cumin Seed, Asafetida, Fennel Seed, Stone Flower (dagad-phul), Mace, and Nutmeg.
1 tablespoon for ¼ kg of meat or fish. If you find that too hot, use less.
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.
KHANDESHI MUTTON CURRY
Make marinade paste using:
2 tsp Ginger-Garlic paste
1 tsp Salt
1 tsp Turmeric
2 tsp Kashmiri chili
Thoroughly mix the mutton pieces and marinade for least 1 hour.
In a small karahi heat 1 Tbs oil. Add 200g onion (sliced), 10 Garlic cloves (chopped), 1” ginger (chopped) and toss around till brown. Transfer all karahi content into a grinder. Use the same empty karahi and roast 3 Tbs coconut (dry, grated) till brown. Add this to the grinder. When the grinder contents cool, add ¼ cup water grind to paste. Keep aside.
Keep 2 cups water to boil before starting the next step.
Heat 4 Tbs oil in a pressure pan. Add 100g onion (chopped fine) and fry till it just starts to brown. Reduce heat to lowest. Add the ground ingredients—from Step2—and fry till the oil starts to separate. Add 2 Tbs khandeshi masala, 2 tsp red chili powder—optional or adjust to taste—and fry for 30 seconds. Add the marinated mutton, boiling water—from Step3—and additional salt (to taste). Mix well. Close the cooker and continue to cook on lowest heat for 40 minutes. Open cooker and check if the meat is cooked. Served garnished with coriander leaf.
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