Ustad Banne Nawab’s Fry Masala is a versatile culinary companion designed to add an explosion of flavors to your fried dishes. This expertly crafted spice blend, presented by Ustad Banne Nawab, promises to elevate your frying experience to new heights. The Fry Masala is a perfect harmony of premium spices that complements a variety of ingredients, ensuring a delightful and aromatic result. Whether you’re frying vegetables, meats, or seafood, this masala simplifies the seasoning process, allowing you to achieve a restaurant-quality taste with minimal effort.
STEPS OF COOKING:
Take 50 ml / ½ small tea cup water and make a paste of fry masala, keep aside.
In a pressure cooker heat 75 ml. / 5 tablespoons oil and fry onions till they start changing colour.
Add green chilies, meat/minced meat/liver/kidney/chicken and fry for 1 to 2 minutes. Now add masala paste and fry for 1 to 2 minutes, stirring continuously so that nothing sticks to the bottom.
Add 250 ml. / 1 glass of water, mix thoroughly and pressure cook till third whistle (if chicken is used then cook till first whistle only), reduce flame to low and cook for 5 to 10 minutes if meat is tender, (otherwise cook for another 5 to 10 minutes). Close stove and let the cooker cool down.
Transfer contents of pressure cooker in a kadahi (wok) and stirring occasionally, fry till meat is tender and water is absorbed. Add Cilantro/kothmir/hara dhanya and mint leaves, mix and put on “Dumm” for 5 minutes on low flame. Remove and serve.
