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Indori Jeeravan

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REGION

  • INDORE
  • MADHYA PRADESH
  • SPICE INDEX

    MADE OF

    CUMIN SEED, RED CHILLI, CORIANDER SEED, FENNEL SEED, CLOVES, CINNAMON, BLACK PEPPERCORN, DRIED MANGO, ASAFOETIDA

    BEST WITH

    BHUTTE KA KEES • POHA • PAKORAS

    NET WEIGHT


    Jeeravan Masala is very versatile, it is a tangy and spicy masala that can be used to enhance any regular dish – from Salads and Curries to Bhutte Ka Kees and Poha.


    HEALTH BENEFITS
    - Helps digestion
    - Anti inflammatory


    Our Recipe

    Vegetable Quinoa Pulao

    You will need - (serves 2 person)

    1. white quinoa- ¾ of a cup (100gms)
    2. ginger- 1.5” or 10 gms
    3. garlic- 10 - 12 cloves of garlic
    4. mustard seeds- 1 tsp
    5. onion- 1 large onion
    6. broccoli- 30gms
    7. zucchini- 20gms
    8. sweet corn-20gms
    9. tomato paste-150ml
    10. curry leaves-1 sprig
    11. whole jeera- 1.5 tsp
    12. fresh coriander- 2-3 sprigs
    13. jeeravan masala- 2tsp
    14. salt- as per taste
    ● Boil white quinoa(100gms) and keep aside.
    ● Cut vegetables into small pieces. Use broccoli, zucchini and sweet corn and onions for better
    taste or any assorted vegetables .
    ● In a pan take two tbsp. of oil, add jeera, mustard seeds and curry leaves. Allow the seeds to
    crackle, then add chopped garlic and ginger and cook for a minute till the smell of raw garlic goes
    away. Add the onions, sauté them till translucent then add the vegetables and cook for 4-5
    minutes on low heat.
    ● Add tomato paste or puree and allow it to cook for at least 5-7 minutes, till the oil starts to
    separate.
    ● Then add the boiled quinoa and stir the mixture around for a minute till it is well combined.
    ● In the end add the jeeravan masala, check for seasoning and finish it with some freshly chopped
    coriander.

    recipe image