Himalayan Pink Salt, Red Chilli, Coriander, Green Cardamom, Ginger, Garlic, Big Cardamom, Black Pepper, Turmeric, Clove, Screw Pine Flavouring, Citric Acid (E-330), Silicon Dioxide (E-551) as an anticaking agent.
Chicken / Beef / Mutton 1 kg – 1½ kg
Yogurt (whipped) 1½ Cup / 300g
Ginger Paste 1 tbsp
Oil/Ghee 1¼ Cup / 250ml
Onion (Sliced) 5 pcs / 300g
Garlic Paste 1 tbsp
Ginger Julienne 2 tbsp / 30g
Tavaazo Qorma Masala 1 Packet – 50gm
Heat oil/ghee, fry onions on high heat for 10 minutes until they become transparent. Reduce the heat and fry, stirring continuously, until the onion becomes golden.
Strain the oil/ghee and spread fried onions on paper; when it cools and becomes crisp, crush coarsely and keep aside.
In the same oil/ghee, add garlic & ginger paste, and fry for a minute; then add meat, yogurt, Tavaazo Qorma Masala, and 1 tbsp fried onion. Stir well, cover, and cook on low heat.
When meat becomes tender and oil separates, add fried onion, 1 cup of water, and cook for 5–7 minutes on low heat until oil comes on top. (For beef/mutton, add 3 cups of water).
* Garnish with peeled almonds & ginger julienne.* Serve with naan/taftaan or sheermal.
