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Shan

Shan Recipe & Seasoning Mix, Curry Powder

3.5 oz
$1.96 each($0.56 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Mixed spices for meat, vegetable & lentil curries. Premium quality. Product of Pakistan.

Highlights

  • Nutrition Facts

    10 servings per container

    Serving Size
    1.00 tbsp
    • Amount Per Serving
    • Calories10
      Calories from Fat0
    • % Daily Value*
    • Total Fat
      • 0g
      • 0%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 00
    • Sodium
      • 1250mg
      • 52%
    • Total Carbohydrate
      • 3g
      • 1%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 0g
    • Protein
      • 0g
    • Vitamin A
      • 2%
    • Calcium
      • 2%
    • Vitamin C
      • 0%
    • Iron
      • 2%
    * 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, 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.

    Allergens and safety warnings

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

  • 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.