Sachet
Meat Masala Pouch
₹10
Free shipping on orders of ₹499 or more
Kokora Meat Masala in a 15 g sachet: a deep red, robust blend for one family pot of mutton curry, chicken curry or keema.
- Packaging
- Sachet
- Availability
- Sold out
- Heat
- Hot (3 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Meat Masala Pouch
- Net quantity
- 1 sachet: 15g
- Pack of 12: 12 × 15g (180g in all)
- Pack of 24: 24 × 15g (360g in all)
- MRP
- 1 sachet: ₹10 (inclusive of all taxes)
- Pack of 12: ₹120 (inclusive of all taxes)
- Pack of 24: ₹240 (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
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Meat Masala is the blend for a slow-cooked mutton curry with a deep red gravy and a sheen of oil on top. Coriander and red chilli give it body and heat, while black cardamom, cinnamon, clove and kasoori methi add the warm, slightly smoky depth that suits red meat.
It works just as well for chicken curry, keema, kaleji and egg curry. One 15 g sachet seasons one family pot.
Tip: brown the onions well and cook the masala with the tomatoes until the oil separates before the meat goes in. That patience is where the colour and depth of the gravy come from.
- Best for
- Mutton curry, chicken curry, keema, kaleji masala, mutton do pyaza, egg curry
- How to use
Heat oil and fry sliced onions until light golden, then add the whole sachet with chopped tomatoes and cook for 2 to 3 minutes until the oil separates. Add the meat and cook for about 5 minutes, then pour in 100 to 350 ml of water depending on how much gravy you want. Cover and cook on low heat for about 45 minutes, or pressure-cook for 3 to 5 whistles, until the meat is tender. Taste and add salt as needed.
More sachets
Sold out
Sold out
Sold out
Sold out