Curry Range
Korma Mixed Masala Powder
Shan Korma Masala brings together a rich blend of aromatic spices, making it easy to prepare deliciously creamy, mildly spiced, and flavourful Korma with authentic traditional taste in every serving.
- No Preservative
- No Artificial Food Colour
Available Pack Sizes:
50 g / 1.76 oz
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Recommended dietary allowance calculated on the basis of 2000 kcal energy requirements for an average adult per day.
Serving Size: 8g
No. of Servings: 6
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Per 100 g
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Per Serve% to RDA
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Energy (kcal)
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243
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1%
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Total Carbohydrate (g) 26.7
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Total Sugar (g)
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0.7
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Added Sugar (g)
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0.4
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0.06%
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Dietary Fiber (g)
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20
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Protein (g)
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10.9
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Total Fat (g)
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10.3
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1.2%
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Saturated Fat (g)
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0.2
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0.1%
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Trans Fat (g)
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0
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0%
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Cholesterol (mg)
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0
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Sodium (mg)
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8500
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34%
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- Rock Salt (Himalayan Salt, 20%)
- Coriander
- Cumin
- Fennel
- Turmeric
- Cumin
- Muskmelon
- Bay Leaf
- Black Pepper
- Cardamom
- Clove
- Dried Garlic
- Dried Ginger
- Maltodextrin
- Cane Sugar
- Canola Oil (Rapeseed Oil)
- Flavouring Substances (Natural and Artificial (Saffron and Thatch Screw Pine))
- Spice Oleoresin (Paprika)
- Anticaking Agent: Silicon Dioxide (INS 551)
Allergy Advice: May contain traces of Sulphite, Sesame, Mustard, Soy, Gluten and Tree Nuts.
Spice Content: 76%
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Ingredients Required
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Meat on Bones
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1 kg / 2.2 lbs, small portions
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Onions
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3 medium / 300g, finely sliced or (Fried Onions ½ cup / 60g)
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Ginger Julienne
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2-3 tablespoons
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Plain Yogurt
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1 ½ cups / 300g, whipped
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Oil / Ghee
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1 cup / 175 ml
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Shan Korma Mix
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1 packet, mix in ½ cup water
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- Heat oil, fry onions until light golden, remove and crush.
- In the same oil, add meat, yogurt and Shan Korma Mix. Cover and cook on low heat for 20-30 minutes.
- Add julienne ginger and ½-1 cup water for gravy. Cover and cook on low heat until meat is tender.
- Stir-in crushed onions. Cover and cook on low heat for 5-10 minutes.
- Remove excessive oil before serving.
Tips: Yogurt should not be sour. Do not use over browned fried onions.
Meat: Use ribs, saddle chops & shoulder cuts.
HOW TO FRY ONIONS
In a small deep pan, heat oil and add sliced onions. Stir fry on high heat until onions turn transparent. Reduce heat to low and continue frying until onions are light golden. Stir constantly. Remove fried onions from oil and spread on absorbent paper. Allow to cool and when crisp, crush it coarsely with a rolling pin. Do not grind it into paste. Use the same oil for cooking.
Steps of
Cooking
