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Shan

Shan Korma Seasoning Mix

1.76 oz
$1.96 each
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Shan Korma mix helps you recreate the authentic traditional taste of divine Korma which is a true legacy of the Mughlai cuisine. Mix for meat in rich yogurt curry.

Highlights

  • Nutrition Facts

    about 6 servings per container

    Serving Size
    1.00 tbsp
    • Amount Per Serving
    • Calories40
      Calories from Fat10
    • % Daily Value*
    • Total Fat
      • 1g
      • 2%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 730mg
      • 30%
    • Total Carbohydrate
      • 6g
      • 2%
    • Dietary Fiber
      • 3g
      • 12%
    • Sugars
      • 1g
    • Protein
      • 2g
    • Vitamin A
      • 4%
    • Calcium
      • 4%
    • Vitamin C
      • 0%
    • Iron
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Red Chili, Salt, Coriander, Paprika, Cinnamon, Fennel, Turmeric, Cumin, Muskmelon, Bay Leaf, Black Pepper, Green Cardamom, Cloves, Garlic, Ginger, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Natural & Artificial Food Flavor, Silicon Dioxide.

    Allergens and safety warnings

    Allergy Advice: May Contain traces of sulphite, sesame, mustard, gluten and tree nuts.

  • Ingredients Required: Meat on Bones: 1 kg/2.2 lbs, small portions; Onions: 3 medium/300 g, finely sliced or (Fried Onions 1/2 cup/60 g); Plain Yogurt: 1-1/2 cups/300 g, whipped; Ginger Julienne: 2 - 3 tablespoons; Oil/Ghee: 1 cup/175 ml; Shan Korma Mix: 1 packet, mix in 1/2 cup water. Steps of Cooking: 1. Heat oil, fry onions until light golden, remove and crush. 2. In the same oil, add meat, yogurt and Shan Korma Mix. Cover and cook on low heat for 20 - 30 minutes. 3. Add julienne ginger and 1/2 - 1 cup water for gravy. Cover and cook on low heat until meat is tender. 4. Stir-in crushed onions. Cover and cook on low heat for 5 - 10 minutes. Remove excessive oil before serving. Tips: Yogurt should not be sour. Do not use over browned fried onions. Meat: Use ribs, saddle chops & shoulder cuts. How to Fry Onions: In a small deep pan heat oil and add sliced onions. Stir fry on high heat until onions turns transparent. Reduce heat to low and continue frying until onions are light golden. Stir constantly. Remove fried onions from oil and spread on absorbent paper. Allow to cool and when crisp, crush it coarsely with a rolling pin. Do not grind it into paste. Use same oil for cooking. Storage Advice: Store in a cool and dry place.