SHOP FOR
Parry chowk Shalimar 190025 Srinagar IN
Zas
Parry chowk Shalimar Srinagar, IN
+918803600000 https://cdn1.storehippo.com/s/5d2ee83aa992eb5246cd0897/ms.settings/5256837ccc4abf1d39000001/webp/5ebd204c65486768f662f031-480x480.png" info@zas.world
5f4114cbf247986213af7549 Red Chilli Powder (100g) https://cdn2.storehippo.com/s/5d2ee83aa992eb5246cd0897/5f411382b4fb5c196deb9df6/webp/chilli-powder.jpg

NO PRESERVATIVE                     (  FRESH PACKING DATE )

NO ARTIFICIAL FOOD COLOR

Ingredients Required

Quantity & Prepration

Steps of Cooking












Mutton with cartilage 1 kg - cut into small pieces

    1. Kashmiri Mutton Korma


    1. 1. Grind the dried red chillies with some water to make a paste and seive it through a fine seive.

    1. 2. Wash the meat properly and let it stand for 1 hour.

    1. 3. Heat oil in a pan and put meat in it and fry the meat for 15 mins till it becomes light brown in colour.

    1. 4. Now add whole garam masala,onion paste, tamarind paste, ginger-garlic paste to the meat.

    1. 5. Add all the masala powder and fry till oil comes up.

    1. 6. Now add water and salt and cook with closed lid till meat is tender and gravy is medium thick in consistency.

    1. 7. Garnish with chopped coriander.

    1. 7. Garnish with chopped coriander.

    1. 8. Serve with rice.
Oil 8 tablespoons
Dried Red Chillies 8-10
Fried Onions Paste 4 tablespoons
Ginger Paste 2 tablespoons
Garlic Paste 2 tablespoons
Rehmat Garam Masala 1 tablespoon
Rehmat DGP 2-3 tablespoons
Rehmat Coriander Powder 2 tablespoons
Rehmat Turmeric Powder 1 tablespoon
Rehmat Cumin Powder 1 tablespoon
Cloves 4
Rehmat Green Cardamom 6
Cinamon 4 Sticks
Tamarind Paste 4 tablespoons
SKU-5_KLSJVUJJ-L
in stock INR 37.8
REHMAT
1 1
Red Chilli Powder (100g)

Red Chilli Powder (100g)

Be the first to review this product
₹37.8
₹42.0   (10% OFF)
Add to Cart Buy Now

Description of product

NO PRESERVATIVE                     (  FRESH PACKING DATE )

NO ARTIFICIAL FOOD COLOR

Ingredients Required

Quantity & Prepration

Steps of Cooking












Mutton with cartilage 1 kg - cut into small pieces

    1. Kashmiri Mutton Korma


    1. 1. Grind the dried red chillies with some water to make a paste and seive it through a fine seive.

    1. 2. Wash the meat properly and let it stand for 1 hour.

    1. 3. Heat oil in a pan and put meat in it and fry the meat for 15 mins till it becomes light brown in colour.

    1. 4. Now add whole garam masala,onion paste, tamarind paste, ginger-garlic paste to the meat.

    1. 5. Add all the masala powder and fry till oil comes up.

    1. 6. Now add water and salt and cook with closed lid till meat is tender and gravy is medium thick in consistency.

    1. 7. Garnish with chopped coriander.

    1. 7. Garnish with chopped coriander.

    1. 8. Serve with rice.
Oil 8 tablespoons
Dried Red Chillies 8-10
Fried Onions Paste 4 tablespoons
Ginger Paste 2 tablespoons
Garlic Paste 2 tablespoons
Rehmat Garam Masala 1 tablespoon
Rehmat DGP 2-3 tablespoons
Rehmat Coriander Powder 2 tablespoons
Rehmat Turmeric Powder 1 tablespoon
Rehmat Cumin Powder 1 tablespoon
Cloves 4
Rehmat Green Cardamom 6
Cinamon 4 Sticks
Tamarind Paste 4 tablespoons

Related products

User reviews

  0/5
Post Review