Box pack
Meat Masala 100g
₹100
Free shipping on orders of ₹499 or more
A bold, deep-red masala for mutton, chicken and lamb curries, built on coriander, red chilli and cumin with kasoori methi and warm whole spices.
- Packaging
- Box pack
- Availability
- In stock
- Heat
- Hot (3 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Meat Masala 100g
- Net quantity
- Pack of 1: 100g
- Pack of 2: 2 × 100g (200g in all)
- Pack of 3: 3 × 100g (300g in all)
- Pack of 4: 4 × 100g (400g in all)
- MRP
- Pack of 1: ₹100 (inclusive of all taxes)
- Pack of 2: ₹200 (inclusive of all taxes)
- Pack of 3: ₹300 (inclusive of all taxes)
- Pack of 4: ₹400 (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
- Coriander, Red Chilli, Cumin, Kashmiri Mirch, Garlic, Ginger, Turmeric, Citric Acid (INS 330), Corn Starch (INS 1400), Black Pepper, Black Cardamom, Bay Leaf, Cinnamon, Kasoori Methi, Screw Pine Tree, Fennel, Clove, Mace, Nutmeg
- Allergen information
- Packed in a facility that also processes various spices, tree nuts & dry fruits. May contain traces of other nuts, dry fruits and spices.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Meat Masala is a robust blend for everyday meat curries. Coriander and cumin form the base, red chilli and Kashmiri chilli bring heat and colour, and garlic, ginger and turmeric round it out. Black cardamom, cinnamon, clove, mace, nutmeg and bay leaf give it a warm, smoky aroma, while kasoori methi and a touch of kewra add the finish you notice at the end of each bite.
Use it for mutton or goat curry, chicken curry, lamb, keema or a meat and potato gravy. The 100 g box covers several family-sized curries.
Add the masala once the onions are golden and cook it with the tomatoes until the oil separates before the meat goes in. Season with salt to your taste.
- Best for
- Mutton curry, chicken curry, lamb curry, keema, aloo gosht, meat bhuna
- How to use
Fry sliced onions in oil or ghee until light golden, add the masala with chopped tomatoes and cook for 2 to 3 minutes until the oil separates; grind to a paste if you want a smooth gravy. Add the meat, cook for 5 minutes, then add 100 to 350 ml water, cover and cook on low heat for about 45 minutes, or pressure cook for 3 to 5 whistles, until tender. Start with about 2 tablespoons of masala per 500 g of meat and add salt to taste.
