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punjabi kadai masala - pack of 2
From the food memoirs of Punjab comes another aromatic masterpiece. Embellished with lemon wedges, pickled onions & butterly flat breads, the Punjabi Kadai Masala is a tired traveller’s paradise.
Ready in 15 minutes
Just add meat/paneer/chaap & cook
Medium Spice
Made with Ghee
Shelf Life: 12 months
Serves: 3 people
Serving Guide
| No. of People | Curry Paste Serving | Protein/Vegetables |
|---|---|---|
| 2-3 | Half Pack (120 g) | 500g Meat or 250g Paneer/Veggies |
| 4-6 | 1 Full Pack (250 g) | 800g - 1kg Meat or 500g Paneer/Veggies |
Nutritional Values
| Nutritional Values | Per 100g | % Daily Value |
|---|---|---|
| Energy (Kcal) | 235.57 | 7% |
| Total Fat (g) | 19.73 | 18% |
| Saturated Fat (g) | 6.11 | 17% |
| Trans Fat (g) | - | - |
| Cholesterol (mg) | - | - |
| Sodium (mg) | 1319.12 | 40% |
| Carbohydrate (g) | 10.52 | - |
| Total Sugars (g) | 4.15 | - |
| Added Sugars | 0 | - |
| Protein (g) | 3.98 | - |
Shelf Life
12 months from the date of manufacturing
how to cook
100% fresh ingredients
Onions, Tomatoes, Capsicum, Olive oil, Cashews, Desi Ghee (4%), Ginger & Garlic paste, Melon seeds, Poppy seeds, Coriander seeds, Red chili, Kashmiri red chili powder, Salt, Red chili powder, Turmeric, Cumin seeds
#justCURRYiT in 3 easy steps
step 1
In a pan, add CURRYiT Punjabi Kadai Masala paste (1 full pack)
step 2
Add 120ml water and bring to a boil.
step 3
Add 200g diced paneer/ 500g chicken. Cover and cook for 7-10 minutes.
dhabas of punjab
From the food memoirs of Punjab, comes another masterpiece- a spicy, tangy curry with a character of its own. You would find it in every punjabi dhaba menu, making a statement with paneer, vegetables or meat.
So Many Dishes with CURRYIT
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