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NOTES & INSTRUCTIONS:
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Ghee Roast Masala - Mangalorean Spice Blend, No Fillers Stylish Layer NOTES & INSTRUCTIONS:The masala that earned its name in a Mangalorean kitchen. Toasted, sun dried whole spices with two kinds of red chilli and generous garlic, built to be slow cooked in ghee until the oil separates. Made of red chilli, Byadgi chilli, black peppercorn, cumin, fenugreek, mustard, coriander and garlic. Use 3 4 tbsp per 300g of paneer, or 500g of chicken or mutton, and cook in ghee until the oil separates. Best with paneer, potato, chicken and mutton. No
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