Curry Masala

Want to give your day to day curry an extra ordinary taste and aroma? With Milan Foods Curry Masala you can give your daily cuisine the taste it deserves. Make your regular curry, vegetables and pulses with finger licking taste and look that you and family can never forget. Our hand-picked spices are perfectly blended to give your curries an unforgettable taste.


Calories from fat
Total Fat
Dietary Fiber

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  • Red Chili
  • Coriander
  • Turmeric
  • Cumin
  • Cinnamon
  • Nutmeg
  • Mace
  • Cloves
  • Black Pepper
  • Small Cardamom
  • Laurel
  • Salt & Food Flavor
  • Silicon Dioxide

Cooking ingredients

  • Meat 1 kg
  • Tomatoes 4
  • Garlic 1 ½ tablespoon
  • Ginger 1 ½ tablespoon
  • Potato 5
  • Onion 6
  • Ghee/oil 1 cup
  • Milan Foods Curry Masala 1 packet

Cooking instructions

Alu Gosht

  • Heat oil and fry sliced onions for 2 minutes and add meat, ginger garlic paste, tomatoes, 1 cup water and Milan Foods Curry Masala.
  • Let the meat cook until tender, mix the curry until oil separates. Now add peeled and cut potatoes along with 2 glasses of water until potatoes become soft. Keep it on low flame until oil separates from the curry. Serve with rice.

Mix sabzi/ vegetables

  • Note: for making mix sabzi you will require various vegetables such as potatoes, peas, cauliflower, carrots, lady finger, zucchini, or any other as per your choice along with one onion.
  • Fry finely sliced onions in oil until it becomes golden brown now add tomatoes, ginger garlic paste and Milan Foods Curry Masala in the onion and fry it until the curry leaves oil.
  • Now add cut vegetables and one cup of water until vegetables become soft.

Daal Fry

  • Note: for making Daal Fry you will need one kilo Gram pulse, one onion, ginger and garlic paste one tablespoon.
  • Heat oil in a pan and add one finely sliced onion until golden.
  • Now add ginger garlic paste, tomatoes, water and Milan Foods Curry Masala, fry the mixture until tomatoes become soft and leave Masala leaves the oil.
  • Soak the gram pulse for one hour, drain the excess water and boil it with 2 cups of water until tender.
  • Add the cooked pulse in the mixture, fry it, and add coriander, green chilies and green onion on the top. Squeeze one lemon juice and turn the flame off.
  • Serve Daal Fry with Tandoori Nan.

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