Ingredients: Red Chili, Salt, Paprika Coriander, Turmeric, Cumin, Cinnamon, Ginger, Garlic, Black Pepper, Green Cardamom, Dehydrate Onion, Fenugreek Seed Bay Leaf, Caraway, Clove, Dried Mango Powder, Dried Tomato Dried Papaya Powder, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein Sugar, Canola Oil, Silicon Dioxide Contains: Soybeans, Tree Nuts, Gluten

Ingredients: Red Chili, Salt, Paprika Coriander, Turmeric, Cumin, Cinnamon, Ginger, Garlic, Black Pepper, Green Cardamom, Dehydrate Onion, Fenugreek Seed Bay Leaf, Caraway, Clove, Dried Mango Powder, Dried Tomato Dried Papaya Powder, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein Sugar, Canola Oil, Silicon Dioxide Contains: Soybeans, Tree Nuts, Gluten

Ingredients required: meat: 500 g cubes. onions: 2 medium finely sliced. plain yogurt: 1/2 cup/ 100 g, whipped. tomato: 1 medium, finely diced. oil/ghee: 1/2 cup/ 85 ml. shan curry powder: 2-3 tablespoons, dissolve in 1/2 cup water. steps of cooking: 1. heat oil, fry onions until golden. add meat and shan curry powder. stir fry for few minutes. 2. add yogurt and tomato. stir fry for another few minutes. 3. add 1 - 2 cups water. cover and cook on low heat until meat is tender. punjabi curry: 1. heat oil and add onion, meat, shan curry powder, yogurt and tomato. stir fry for 3 - 4 minutes. 2. add 2 - 3 cups water. boil on medium heat until meat is tender. 3. increase heat to dry the liquid. stir fry until oil separates from the gravy. serving suggestion: serve with roti/naan/boiled rice. add any of your favourite vegetables or pulses in the above recipe. serve 3-4 persons. storage advice: store in a cool and dry place.

Ingredients required: meat: 500 g cubes. onions: 2 medium finely sliced. plain yogurt: 1/2 cup/ 100 g, whipped. tomato: 1 medium, finely diced. oil/ghee: 1/2 cup/ 85 ml. shan curry powder: 2-3 tablespoons, dissolve in 1/2 cup water. steps of cooking: 1. heat oil, fry onions until golden. add meat and shan curry powder. stir fry for few minutes. 2. add yogurt and tomato. stir fry for another few minutes. 3. add 1 - 2 cups water. cover and cook on low heat until meat is tender. punjabi curry: 1. heat oil and add onion, meat, shan curry powder, yogurt and tomato. stir fry for 3 - 4 minutes. 2. add 2 - 3 cups water. boil on medium heat until meat is tender. 3. increase heat to dry the liquid. stir fry until oil separates from the gravy. serving suggestion: serve with roti/naan/boiled rice. add any of your favourite vegetables or pulses in the above recipe. serve 3-4 persons. storage advice: store in a cool and dry place.