Box pack
Kitchen King Spice Mix
₹90
Free shipping on orders of ₹499 or more
An all-purpose kitchen king masala with Kashmiri chilli, coriander, cumin and fennel for everyday sabzis, paneer gravies, dal and chhole.
- Packaging
- Box pack
- Availability
- In stock
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Kitchen King Spice Mix
- Net quantity
- 50g
- MRP
- ₹90 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- White Salt, Kashmiri Mirch Powder, Coriander Powder, Cumin Powder, Fennel Powder, Garlic Powder, Fenugreek Powder, Ginger Powder, Red Chilli Powder, Black Pepper Powder, Cinnamon Powder, Black Cardamom Powder, Turmeric Powder, Bay Leaf Powder, Clove Powder, Nutmeg Powder, Green Cardamom Powder, Mace Powder.
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Kitchen King Spice Mix is the box to reach for when you want a rich, rounded gravy without measuring out a dozen spices. Coriander, cumin and fennel make a savoury base, Kashmiri mirch adds colour with moderate heat, and ginger, garlic, black pepper and whole-spice powders from bay leaf and clove to cardamom, nutmeg and mace give it warmth and aroma. The salt is already in the blend.
Use it for aloo gobi, aloo matar, mixed vegetables, bhindi masala, paneer and mushroom gravies, kadhai dishes, rajma and chhole, or stir a spoonful into dal.
Tip: for a smooth, restaurant-style gravy, blend the cooked onion-tomato masala into a paste before the vegetables go in; it is optional, and the curry is just as good without it.
- Best for
- Aloo gobi, aloo matar, mixed vegetable curry, paneer masala, bhindi masala, kadhai mushroom, rajma, dal
- How to use
For 250 g vegetables, fry half a cup of chopped onion in oil until light golden, add one pack of the spice mix with half a cup of chopped tomato and cook for 2 to 3 minutes until the oil separates, grinding it to a paste if you want a smoother gravy. Add the vegetables and cook for 5 minutes, then pour in 100 to 350 ml water. Cover and cook on low heat for 20 to 25 minutes, or pressure cook for 2 whistles, until tender, and taste before adding salt, as the mix already contains it.
