DISH NAME : MEAT MASALA

Preparation Time : 10 minutes

Cooking Time : 30 seconds

Note

1) When making curry, remember that you have added salt to masala,( if you are making wet masala). So be careful when adding salt to curry.
2) Khuskhus gives thickness to curry.

Method

1) Dry roast and powder all masalas except garlic and ginger.
2) Then add ginger, garlic and add little water and grind.
3) If you want to store, add salt and keep in chiller tray of fridge for about 10 days.
4) You can finish till the dry masalas are done. Store in a dry clean jar. Then need not store in fridge.
5) Then add ginger and garlic at the time of making masala.

Serving Suggestions

Use as required in dishes.