Sanjeev Kapoor's Khazana Meat Masala
This spice blend is a composition of coriander, chili powder, cumin, ginger, garlic, black pepper, green cardamom, cinnamon, salt, fennel, bay leaf, clove and turmeric.
Easy to follow instructions provided on box:
1. Heat three tbsps of oil in a pressure cooker and fry two large chopped onions till golden brown. 2. Add one tbsp each, of ginger and garlic paste and saute till the raw flavours disappear. Add one cup of tomato puree and three tbsps of KHAZANA MEAT MASALA and saute for four to five minutes. Add two cup of water, half a cup of yogurt, salt to taste and stir. Cover & cook till 8 whistles or till the meat is done. 4. Add two tbsps of chopped coriander leaves and one tbsp of ginger julienness, Stir and cook for another two minutes, serve hot.