Product imageDevendra Rathod
Aurangabad
★★★★☆
Customer Review
Good taste for the price. A resealable pack would make keeping the remaining masala easier.
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Rs. 40Rs. 50Save 20%
- 100% Pure
- No MSG
- 3-5 Days
3-Day Return
Eligible within 3 days of delivery · Terms apply
Description
A balanced spice blend for preparing rich, aromatic and flavourful korma.
Ingredients
Red Chilli, Coriander,, Water Chestnut Flour (Singhara Flour) Cumin, Turmeric, Clove, Green Cardamom, Cinnamon/Cassia, Bay Leaf, Nutmeg, Stone Flower (Dagad Phool), Nigella Seeds (Kalonji), Mace, Fennel, Dry Ginger (Sonth), Salt.
How to Use
Step 1: Heat 200 g of oil in a pan. Add 3 finely chopped onions and fry until golden brown. Remove the fried onions and keep them aside.
Step 2: In the same oil, add 50 g garlic paste and 50 g ginger paste. Sauté well.
Step 3: Add Master Korma Masala and cook on low heat for 5 minutes.
Step 4: Add 20 g dry coconut and 20 g white spices such as charoli, nutmeg and mace. Mix well.
Step 5: Add 200 g sweet curd (yogurt) and cook thoroughly until the masala is well blended.
Step 6: Add 1 kg meat along with salt and water as required. Cook until the meat becomes tender.
Step 7: Grind the previously fried onions and add them back to the korma.
Step 8: Let the korma simmer on dum for another 2 minutes, then serve hot.
Shipping
Free Shipping over 199 We are based in Malegaon & dispatch orders around 2 PM every day, except Sunday. Once dispatched, you will track your order through our website tracking feature. Delivery takes 2-7 days, depending upon the city.
Read our shipping and delivery termsCOOK IT THE MASTER WAY
HOW TO PREPARE
Swipe to follow the steps
Fry the Onions
Heat oil in a pan, add finely chopped onions and fry until golden brown. Remove the fried onions and keep them aside.
Build the Korma Base
Prepare the Masala Base In the same oil, add garlic paste and ginger paste, then sauté well. Add Master Korma Masala and cook on low heat. Mix in dry coconut, white spices and sweet curd until the masala is well blended.
Cook the Meat
Cook Until Tender Add the meat along with salt and water as required. Cook until the meat becomes tender, then add the ground fried onions back into the korma and let it simmer gently.
Finish & Serve
Finish & Serve Give the korma a final dum for 2 minutes, then serve hot. Garnish as desired and enjoy with roti, naan or rice.
REAL TASTE. REAL EXPERIENCES.
WHAT OUR CUSTOMERS SAY
4.5 out of 5
12 Reviews
5 stars7 reviews
4 stars4 reviews
3 stars1 reviews
2 stars0 reviews
1 stars0 reviews
Product imageProduct imageRachana Bhide
Thane
★★★★★
Customer Review
I liked the warm spice flavour after letting the curry simmer. It was easy to combine with the rest of the ingredients.
Product imageIrfan Ansari
Nashik
★★★★★
Customer Review
Gravy mein aroma aur taste dono achhe aaye. Would use it for the next family lunch.
Product imageNisha Mathew
Kottayam
★★★★☆
Customer Review
Convenient blend for someone who does not cook korma often. The packet could have clearer serving quantities.
Product imageSalim Vora
Surat
★★★☆☆
Customer Review
Pleasant smell, but not quite the korma flavour I am used to. Needed a few changes to fit our family recipe.
Product imageVandana Soni
Indore
★★★★★
Customer Review
A compact packet that is easy to store. The finished gravy went well with both rice and chapati.
Product imageHamza Syed
Hyderabad
★★★★★
Customer Review
Tried a small mutton korma and liked the spice profile. It still left room for the flavour of the meat.
Product imagePallavi Mishra
Lucknow
★★★★☆
Customer Review
Good aroma when frying the masala. I added a little more curd for the balance I wanted.
Product imageRajesh Nambiar
Kannur
★★★★★
Customer Review
The masala mixed smoothly into our onion gravy. A useful shortcut for a weekend meal.
Product imageUzma Shaikh
Malegaon
★★★★★
Customer Review
Korma ka taste kaafi accha aaya. Alag alag masale nikalne ki zarurat kam padi.
GOOD TO KNOW
FREQUENTLY ASKED QUESTIONS
How much meat can I prepare with Master Korma Masala?
The preparation method is designed for 1 kg of meat. Follow the pack instructions for the best balance of masala, curd, onions and spices.
When should I add the curd?
Add the sweet curd after the Master Korma Masala, dry coconut and white spices have been cooked together. Mix well and cook until the masala is properly blended before adding the meat.
Do I need to add water?
Yes. Add water as required after adding the meat, depending on the consistency you want. Cook until the meat becomes tender and the korma reaches your preferred gravy thickness.
Why are the fried onions added again at the end?
The preparation method asks you to fry the onions first, keep them aside, then grind and add them back once the meat is tender. Finish by simmering the korma on dum for another 2 minutes.
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