Meat Masala

This spice blend is used to add flavor and fragrance in dishes. You can add this in the marinade, Kabab mix or while frying/ cooking the meat. You can also add this spice in vegetarian curries and Paratha/ fritter fillings. Remember with the proper spices you can make restaurant quality dishes at home and enjoy them whenever you want. A few readymade spices like this really saves the day, specially when you are having guests over. Some of the ingredients of Meat Masala are: Red Chili, Paprika, Salt, Coriander seeds, Turmeric, Cumin, Ginger, Garlic, Green Cardamom, Black Pepper, Brown Cardamom, Cinnamon, Black Cumin, Fennel seeds, Clove, Fenugreek Seed, Nigella, Carom seeds and Cane Sugar. Just like Tandoori Masala, I always grab a packet of Meat Masala from the local Indian stores because it is way more convenient to do that. Plus, when stored properly the masala can last up to 3-4 months (if I haven’t already used all of it in my cooking!)

Use Meat Masala in the following recipes:

• Mughlai Mutton Stew
• Mughlai Kabab
• Mangshor Jhol (Bengali Style Mutton Curry)
• Rajma (Indian curry with Red Kidney Beans)
• French Chops
• Alu Cutlet (Crispy Shallow Fried Potato Patties)
• Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)
• French Paratha (Potatoes with Chicken stuffed Paratha)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Keema Matar (Minced Goat meat/ Beef with dried Peas)
• Egg Curry (Bengali recipe: Fried Eggs curry)