It is a fragrant blend of spices used in many traditional, rich and flavorful dishes from the Kashmir Region, the northern-most mountainous area of India.
This Masala powder can be used to prepare traditional rice, staple food of Kashmir, complimented with varied preparations of authentic non-veg cuisines made of chicken, mutton and fish, the special Rogan Josh and Yakhni, a mild dish of yoghurt-based mutton gravy. And also Dum Aloo, a luscious potato dish.
Kashmiri chili, coriander, cumin, garlic, turmeric, black pepper, ginger, cardamom, cinnamon, nutmeg, mace, shahi/ kala jeera, fenugreek, fennel, clove.
Simple recipe for Kashmiri Keema Rice:
Soak 2 ½ cup rice for 30 minutes and drain. Heat 3tbsp ghee in a cooking pan, on low heat, cook 12oz ground meat with ½ cup yogurt, add 1tbsp ‘Kashmiri Masala Powder’. Cook until meat is nicely browned. Add ½ inch grated ginger, the soaked rice, 2tbsp saffron water (Few saffron threads soaked in warm water), ½ cup milk, 2 cups of water, few mint leaves, 1 chopped coriander leaves and salt to taste, stir. Bring to boil, cover the lid and cook for about 30-45 minutes or till the rice is done, Serve warm.
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