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Shan Karahi Masala 50 GM


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Red Chili, Paprika, Salt, Brown Cardamom, Garlic, Coriander, Fenugreek Leaves, Green Cardamom, Cinnamon, Clove, Black Pepper, Cumin, Bay Leaf, Onion, Carom, Dried Papaya Powder, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Citric Acid, Silicon Dioxide

Steps of cooking:

1. Mix garlic, ginger paste and Shan Karahi Masala mix. Apply to meat and marinate. ( 15 minutes for chicken. Goat/lamb/beef for 1-2 hours)

2. Heat one cup of oil and stir fry meat on high heat for 5-6 minutes. Add julienne ginger. Cover and cook on low heat until meat is tender. ( 10 minutes for chicken. 45 minutes for goat/lamb/beef).

3. Separately: Heat 1/2 cup oil and add tomatoes. Cook on low heat until soft (5-6 minutes). Stir periodically.

4. Add cooked tomatoes and green chilies to the cooked meat. On medium heat stir-fry meat until oil separates from masala. Stir constantly. If desired, remove excessive oil. Add fresh coriander and butter. Stir fry and serve with hot naans.





2. 將一杯油燒熱,用大火炒肉5-6分鐘。加入朱利安姜。蓋上蓋子,用小火煮至肉變軟。(雞肉10分鐘,山羊/羊肉/牛肉45分鐘)。

3. 單獨:加熱 1/2 杯油,加入西紅柿。用小火煮至變軟(5-6 分鐘)。定期攪拌。

4. 將煮熟的西紅柿和青辣椒加入熟肉中。用中火炒肉,直到油從麻塞拉中分離出來。不斷攪拌。如果需要,請除去多餘的油。加入新鮮的香菜和黃油。翻炒,與熱饢餅一起食用。


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