- Take 50 gms of Cookizzi Meat Korma mix. Add to it 1 cup of water. Mix well to get a thick paste. Keep it aside for 20 minutes.
- Mix the above paste with 1 kg of meat and marinate it for 30 minutes.
- Heat 200 gms oil in a kadhai, add the marinated meat to it and cook till meat is half cooked.
- Add 200 gms curd and mix well, stirring continuously. Cook till meat is tender and oil separates.
- Alternatively, pressure cook the marinated meat with curd and 100 ml water till 2 whistle, then cook on slow heat for 5 minutes.
- Add 500 ml water to cooked meat and cook for another 5 minutes. Garnish with coriander leaf.
Note: If required add salt and Chilly powder as per taste.
Ingredients:
Onion, Garlic, Salt, Coriander, Cinnamom, Black Pepper, Turmeric, Red Chilli, Shahzeera, Green Cardamom, Mace, Kabab Chini, Spices and Condiments, Citric Acid (E330), Silicone Dioxide (E 551), .
Curry Powder:
Gravy mix and other ingredients in recipe are for 6 persons only. Increase gravy mix and other ingredients quantities proportionally if serving more than 6 persons.
Cautions:
May Contain Traces of Allergens
- Nutrition Facts Amount/Tenure
- (%g Daily Value)
- Fat 1g
- Carbohydrate 3g
- Sugar 0g
- Proteins 1g
