Traditional Rajasthani Laal Maas
Royal Heritage Curry with SBM Teja Chilli & Shahi Garam Masala
Ingredients Required
- • 750g Mutton or Paneer / Kathal (for veg variation)
- • 2 tbsp SBM Teja Chilli Powder (soaked in warm water)
- • 1 tsp SBM Golden Turmeric Powder
- • 1.5 tbsp SBM Fragrant Coriander Powder
- • 1 tsp SBM Shahi Garam Masala
- • 1 tsp SBM Whole Royal Cumin (Jeera)
- • 4 tbsp Desi Ghee / Mustard Oil
- • 2 Large Onions (finely sliced)
- • 2 tbsp Garlic-Ginger paste
- • 1/2 cup Whisked curd
- • Salt to taste
Preparation & Cooking Method
Soak SBM Teja Chilli Powder in 4 tbsp warm water to form a smooth crimson paste.
Heat desi ghee in a heavy bottom handi. Add SBM Whole Jeera and allow to crackle.
Add sliced onions and fry on medium flame until golden brown. Stir in ginger-garlic paste.
Add the meat/veg pieces and bhunao (sear) on high heat for 6-8 minutes until sealed.
Add the soaked Teja chilli paste, SBM Turmeric, and SBM Coriander powder. Cook until ghee separates.
Whisk in yogurt slowly while stirring continuously on low heat. Add warm water for gravy.
Cover and simmer on low flame until tender. Finish with 1 tsp SBM Shahi Garam Masala and fresh coriander.