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Punjabi masala

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€5,55 EUR

€92,50 kg

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Punjabi masala is the masala of the Punjab region in northwest India, south of Kashmir in the far north. It's a "hot" masala, which, while generally not spicy, is often enhanced with mustard (seed) and a fiery guntur chili, a chili of the teja variety.

This chili, Capsicum annuum var punjab tej, is grown in the Guntur District of Andhra Pradesh. It is an aromatic and pungent chili.pepper, which contains 1.3% capsaicin, and has a Scoville rating of 50,000 to 170,000 SHU.

Punjabi cuisine is unique to Punjab, which straddles the border with Pakistan. Punjab is known for its tandoori and basmati rice. The flavor palette is buttery, as Punjabis—primarily farmers—are fond of milk, buttermilk, and ghee. Sarson ka saag, a vegetarian dish of leafy vegetables, primarily mustard greens (saag), but also goosefoot leaves, is famous. spinach, radish or fenugreek, served with butter and a large glass of buttermilk!

Smell and taste

Punjabi masala is warm and spicy, and compared to garam masala, quite hot. Dishes in which it is used include paneer lababdar (cheese with cream and cashews), bhindi masala (okra with onion and garlic), rajma masala (red kidney beans with tomato, ghee, and cream), lauki kofta (pumpkin meatballs in a creamy tomato sauce with cashews), and chicken tikka masala (chicken in a creamy yogurt-tomato sauce) or paneer tikka masala, the vegetarian version with fried cheese instead of chicken.

Features:

traditional recipe: coriander seeds (dhania), cumin jeera), black pepper (kalimirchi), cinnamon (tuj), MUSTARD, black and green cardamom (elaichi), ginger (adarak), garlic, punjabi teja chili, turmeric (avatee), bay leaf (tej patta), fenugreek leaf (methee ka patta)
origin: Punjab/Haryana

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