Country of origin
India
raw materials
Coriander, Chili Pepper, Salt, Fennel, Bay Leaf, Cumin, Cinnamon, Star Anise, Trifla, Black Pepper, Black Cardamon, Edible Plant Fats, Cloves
Allergic substances contained in raw materials
Allergic substance contained in raw materials (28 items): Not applicable
In this product factory, we produce products including wheat, soba, sesame and soy.
Nutrient
(13053) (Ambika) Indian Mix Spices & Nbsp; Garam Masala 500g (Curry Powder)
Name: Mix Spice
Nutritional component display (per 100 g)
Heat quantity: 438 kcal
Tanoprotein: 12.6 g
Lipality: 14.6 g
Carbohydrate: 63.9 g
Salt equivalent: 0.7 g
Shipping method
Normal service (Sagawa Express)
※ It can not be bundled with frozen and fresh refrigerated flight
※ Please order after confirmation of "shipping day" and "scheduled delivery date" at the settlement step.
The storage period in the delivery company is eight days including the first delivery date.
※ It can not be bundled with frozen and fresh refrigerated flight
※ Please order after confirmation of "shipping day" and "scheduled delivery date" at the settlement step.
The storage period in the delivery company is eight days including the first delivery date.
Preservation method
Store in a cool place avoiding direct sunlight and high temperature and humidity. After opening, please use it as soon as possible.
recipe
● Indian curry recipe ● * There is a Japanese recipe on the back of the package.
How to make Kinoko · Pepper Curry (Cooking Time: about 20 minutes) for 4 people
Ingredients: Mushroom 100g, 1 cup of pepper, 2 teaspoon of onions, 1/4 garlic ginger paste Small teaspoon 1, tomato 2, coriander powder 1, chili powder 1 teaspoon 1/4, Tarm powder 1/4, Garam Masala (This product) Small teaspoon 2, water 1 cup (200 ml), small amount salt, about 10 cashew nuts
[How to make]
1. Cut the mushroom in half, cut the pepper to about 3 cm, and cut the onion and tomato roughly.
2. Put the seeds of oil and cumin in a frying pan and heat on low heat. If you put it lightly, add onions and fry it slowly until it comes brown.
3. Add coriander powder, chili powder, turmeric powder, tomato, and fry for about 5 minutes.
4. Add a pepper and fry for another 5 minutes.
5. Add Garam Masala, season with salt, add water, and heat to heat for 3 to 4 minutes. I will put anched cashew nuts.
How to make Kinoko · Pepper Curry (Cooking Time: about 20 minutes) for 4 people
Ingredients: Mushroom 100g, 1 cup of pepper, 2 teaspoon of onions, 1/4 garlic ginger paste Small teaspoon 1, tomato 2, coriander powder 1, chili powder 1 teaspoon 1/4, Tarm powder 1/4, Garam Masala (This product) Small teaspoon 2, water 1 cup (200 ml), small amount salt, about 10 cashew nuts
[How to make]
1. Cut the mushroom in half, cut the pepper to about 3 cm, and cut the onion and tomato roughly.
2. Put the seeds of oil and cumin in a frying pan and heat on low heat. If you put it lightly, add onions and fry it slowly until it comes brown.
3. Add coriander powder, chili powder, turmeric powder, tomato, and fry for about 5 minutes.
4. Add a pepper and fry for another 5 minutes.
5. Add Garam Masala, season with salt, add water, and heat to heat for 3 to 4 minutes. I will put anched cashew nuts.
※ Ginger Garlic paste is a mixture of grated garlic and ginger half amount.
※ Coriander powder, chili powder, turmeric powder is OK without entering it. Even if curry powder such as RAJ kitchen king Masala is used equal volume.
※ We eat independent such as Palaata and Nang and served in hot. It is delicious in Gee toast.
Check Recipe Video
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