Am 2 Pm - Ready To Cook PUNJABI KADAI MASALA Mutton Curry, Chicken Curry and Fish Curry Paste,No Preservatives 1 kg

When you'd use it

Cook with Punjabi kadai masala paste when you want a faster base for rich Indian-style curries. The ready-to-cook paste is positioned for mutton, chicken, and fish curry, so it suits days when you want the masala work already started instead of building the gravy from scratch.

The paste format also makes batch cooking easier. The stated preparation uses 1 kg gravy with 1 kg water and 250 gm butter, giving a clear starting ratio for larger home or food-service style cooking.

What it's made of

Start with a vegetable-based masala of onion, ginger garlic paste, tomatoes, and capsicum. The blend also includes salt, sugar, edible soybean oil, and spices and condiments, which makes the paste a fuller curry base rather than a dry seasoning.

Preservative-free positioning matters here because the mix is built around familiar gravy ingredients. The item form is paste, so the flavor base is already combined and ready to cook.

What makes it different

Choose this curry paste when Punjabi kadai flavor matters more than a generic gravy base. The product is framed around Indian-style taste, with a ready-mix format that cuts down chopping, sauteing, and spice balancing at the start of cooking.

The 1 kg pack also suits households that cook curries often or want one base that can be adapted across different proteins. Similar options in the range include butter chicken, chap masala, fish gravies, and veg all purpose, which points to a broader ready-masala lineup.

Good to know

Refrigerate the curry paste after opening to keep it in usable condition. The stated shelf life is 6 months, and the pack is made in India.

A 1 kg pack size is practical for repeated cooking, but storage matters once opened. Buyers choosing a large format should plan fridge space before first use.