MEAT MASALA

Black pepper, Coriander Powder, Dry Ginger Powder, Turmeric Powder, Garlic Powder, Red chilly ,Salt, Musk Melon Seeds, Cumin Seeds, Bay leaf, Star anise, Cinnamon Stick, Poppy Seeds, Green Cardamom, Cloves, Nutmeg, Mace, Black Cardamom, Cinnamon Buds, Cubeb, Onion Powder, Edible OIl.

• Standard Curry: Use 1.5 to 2 tablespoons of JMG Meat Masala per 1Kg of meat.

Step-by-Step Cooking Guide

1. Marination (Optional but Recommended)While some use it only during cooking, marinating meat for30–45 minutes allows the spices to penetrate deep into the fibers.

• Mix the meat with 1 tsp of JMG Meat Masala, 1 tbsp ginger-garlic paste, ½ cup curd (yogurt), and a pinch of salt.

2. The Sauté (Bhuna) StageThis is the most critical step for developing the "JMG style" dark color.

• Heat oil or ghee in a heavy-bottomed pan or pressure cooker.
• Fry sliced onions until they are deep golden brown (not just translucent).
• Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.

3. Adding the Masala

• Add the remaining JMG Meat Masala.
• Pro-Tip: If the pan is too hot, add a splash of water to prevent the spices from burning, which can turn the gravy bitter.
• Sauté the spices with tomato puree or chopped tomatoes until the oil separates from the masala.

4. Slow Cooking vs. Pressure Cooking

• Pressure Cooker: Add the meat and water (enough to cover the meat). Cook for 5–6 whistles or until tender.
• Stovetop (Slow Cook): Cover and simmer on low heat for 1.5 to 2 hours. This slow process develops a deeper flavor profile.

5. Finishing Touches

• Once the meat is tender, if the gravy is too thin, cook on high heat without a lid until it reaches the desired consistency.
• Garnish with fresh coriander leaves and a squeeze of lemon for brightness.