Curry Range

Curry is something that encapsulates the true purpose of herbs and spices. Prepared with lots of herbs and spices infused to create extraordinary flavors, curry is the perfect representation of the eastern cuisine.

Pakistani cuisine has many different ways of preparing curries using vegetables, meat or both. Kausar Masala offers a wide range of curry spice mixes to help create that perfect relishing curry.

aAchar-Gosht

Available in 25gms/ 50gms/ 100gms / 1kg/ 5kg

Ingredients

Meat: Beef/Mutton/Chicken (Small Cubes) : 1 Kg

Onions (Finely Sliced) : 200gm / 3 Nos. Or use Kausar ready to cook fried Onion

Kausar Garlic Paste : 30gm / 6-8 Nos

Kausar Ginger Paste : 40gm / 2 tbsp

Green Chillies : 30gm / 6-8 Nos (Large, cut from one side)

Lemon Juice : 2 Nos. / 3-4 tbsp

Tomatoes : (Red, Ripe, Diced) 400gm / 6 Nos

Yogurt (Whipped) : 450gm / 2 Cups

Ghee / Cooking Oil : 350gm / 2 Cups

Kausar Achar Gosht Masala : 1 Large Packet for Curry (Pack A) and 1 Small Packet for Filling Chilies (Pack B)

Steps of Cooking

1. Mix 2 tbsp of Kausar Achar Gosht Masala Small Packet (B) with lemon juice and stuff in the chilies

2. Heat up ghee/cooking oil and fry onions till light golden or use Kausar ready to cook fried Onion. Add meat and fry for 10 minutes. Thereafter, add ginger and garlic paste and fry well again till colour changes. Add tomatoes and fry further for 5 to 10 minutes

3. Add yogurt and the Big Packet (A) of Kausar Achar Gosht Masala and fry for 10 minutes or till the spices are well-cooked and oil starts separating from the mass

4. Add the stuffed large green chilies and cook for another 5 to 10 minutes until thick gravy is formed

5. Add water (1 glass for chicken, 2 glasses for mutton/beef), cover and cook on low heat till meat is tender

Kausar Achar Gosht is ready

Kausar Tips

Serve with hot and crisp nan / roti

aAloo-Bhajia

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Potato (medium) : 1 kg, thin round Peeled slices

Tomatoes (medium) : 2 / 125g, finely chopped / sliced

Green Chilies (medium) : 3 finely chopped

Green Coriander : 3 tbsp, coarsely chopped

Metha Soda (Sodium Bicarbonate) : 1 tbsp

Ghee / Cooking Oil : 1/2 cup / 75g

Kausar Aaloo Bhaji Masala : 1/2 Packet

Steps of Cooking

In 4-5 glasses of water add potatoes, tomatoes and Kausar Aaloo Bhaji Masala. Boil on medium heat until Potatoes are tender. Stir occasionally. Add green chilies & green coriander. Stir and mash few potatoes to thicken the gravy before serving

1. Boil the soaked chana in 4-5 glasses of water for 2-3 hours. Then add the Metha soda(Sodium Bicarbonate) and cook for about an hour or until the chickpeas are tender

2. Heat the ghee / oil and fry the onions until light golden. Add boiled chickpeas, tomatoes. Kausar Aaloo Bhaji Masala and desired quantity of water for gravy. Boil on high heat for 15 – 20 minutes. Then add green chilies, green coriander

Kausar Tips

Serve with Kausar Chatpati Chatni & Salad

aBrain-Masala

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Brain : 2 pcs of Goat or 1 pc of Cow

Onions : 2 pcs Medium Finely Chopped

Kausar Garlic Paste : 2 tbsp

Kausar Ginger Paste : 2 tbsp

Green Chili : 2 pcs finely Chopped

Green Coriander : For garnishing

Oil / Ghee : 2 cups (250 g)

Kausar Brain Masala : 1 Packet

Steps of Cooking

1. Boil brain in hot water

2. Fry onions in hot oil /ghee till golden

3. Add ginger and garlic paste in fried onions and cook for 2-3 minutes

4. Add Kausar Brain Masala in boiled brains and cook until oil / ghee separates, stirring spoon with interval

5. Add green chili and cook for more 3-4 minutes

aButter-Chicken

Available in 25gms/ 50gms/ 1kg/ 5kg

Serving

6 – 8 Persons

Ingredients

Chicken (small cubes) : 1 Kg

Tomatoes : 1 Kg

Lemon Juice : 3-4 tbsp

Milk : 1/2 Cup

Fresh Cream : 1/2 Cup

Butter (melted) : 1/2

Oil : 1/2 Cup

Kausar Butter Chicken : 1 Packet

Steps of Cooking

1. Mix Kausar Butter Chicken Masala and lemon juice in half cup of water and apply to the meat cubes. Marinate for 30 minutes

2. Boil the tomatoes in 1-2 cups of water for 10 min or till soft and tender. Sieve to remove skin and seeds. Keep tomato puree aside

3. Separately heat oil and add the marinated meat. Stir-fry for about 5 min

4. Add the tomato puree and milk cover and cook on low heat for about 15 min

5. Stir-in fresh cream. Add the melted butter, remove from heat. Serve with Boiled Rice or Chapati / Nan

Kausar Tips

If using the commercially packed “Fresh Cream” add milk to make it thin before use

aChana-Masala

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Chickpeas / Chanay / Chholay : 1 cup heapfull / 250g, cleaned washed& soaked for 2-3 hours

Onion : 1 small, finely diced / 100g

Ghee / Butter / Oil : 1 cup / 175g

Kausar Chana Masala Mix : 3 leveled tbsp / 25g

Steps of Cooking

1. Drain the water from the soaked chickpeas / chanas and add 5 glasses of water, boil for 2-3 hours on low heat

2. Then add Kausar Chana Masala Mix and stir for few minutes cover and boil on low heat for about 45 minutes or until the chanas turn to a darker shade

3. Heat ghee / butter / oil and fry the onions for about 5 minutes. Then add the boiled Chana / Chholay

4. Stir fry for 5-10 minutes or until the gravy thickens and ghee / butter / oil separates from the chanas

Serving

6 – 8 Persons

aChicken-Ginger

Available in 50gms/ 100gms / 1kg/ 5kg

Serving

6 – 8 Persons

Ingredients

Chicken Meat : 1 kg, small cubes / strips

Plain Yogurt : 2 tbsp

Onion (medium) : 1/2 finely chopped

Tomato (medium) : 1 finely chopped

Fresh Ginger : 3″ piece, sliced into thin julienne strips

Green Chili : 3 slit length wise in half

Green Coriander : 1 tbsp chopped

Oil / Ghee : 1/2 – 3/4 cup / 85g

Butter (melted) : 3 tbsp

Kausar Chicken Ginger Mix : 1 Packet

Steps of Cooking

1. Mix Kausar Chicken Ginger Mix with yogurt and apply to the chicken cubes. Marinate for 30 minutes

2. Heat oil and fry onion till start to change color. Add tomato. Fry till oil separates

3. Add the marinated chicken and stir fry for 5 minutes, then add half a cup of water, cover and cook on low heat for about 15 minutes

4. Stir the fresh Ginger julienne and add butter. Remove from heat and serve

Available in 25gms/ 50gms/ 1kg/ 5kg

Serving

6-8 Persons

Ingredients

Chicken Meat : 1kg small cubes

Tomatoes (medium) : 6-8 / 500g, finely chopped

Onion (Medium) : 2 slices, boil in water and grind / 200g

Plain Yogurt : 1/2 cup / 100g, whipped

Green Coriander : 2 tbsp, chopped

Fresh Cream (thin) : 1/2 cup / 85g

Butter (melted) : 1/2 cup / 85g

Ghee / Oil : 1/2 – 1/4 cup / 85g

Kausar Chicken Handi Mix : 1 Packet

Steps of Cooking

1. Mix Kausar Chicken Handi Mix in yogurt and apply to the chicken cubes. Marinate for 30 minutes

2. (i) Boil the finely sliced tomatoes in 1-2 cups of water for 10 minutes or till soft and tender. Sieve to remove skin and seeds. Keep the tomato puree aside.
(ii) Separately boil the onions in half cup of water and grind to a paste. Sieve and keep aside

3. In hot oil add the marinated chicken and stir-fry for 5 minutes

4. Add tomato puree and onion paste. Cover and cook on low heat for 15 minutes or till oil separates

5. Stir fresh cream, chopped coriander leaves. Then add melted butter. Remove from heat and serve immediately

Available in 25gms/ 50gms/ 1kg/ 5kg

Serving

 

6-8 Persons

Ingredients

Chicken : 1 kg small cubes

Tomatoes : 1 kg
(i) 250g cut into square pieces
(ii) 750g finely chopped

Onion (medium) : 2, chopped into 1″ sqr. pieces / 200g

Green Capsicum : 2, chopped into 1″ sqr. pieces / 100g

Green Chili (large) : 4 slit lengthwise

Oil / Ghee : 2 cup / 85g

Kausar Jalfrezi Mix : 1 Packet

Steps of Cooking

1. Mix Kausar Chicken Jalfrezi Mix in half a cup of water and apply to the chicken cubes. Marinate for 30 minutes

2. Boil the 750g chopped tomatoes in 1-2 cups of water for 10 minutes or till soft and tender. Sieve and remove skin and seeds. Keep this tomato puree aside

3. Heat oil and add the marinated chicken cubes. Stir-fry for about 5 minutes

4. Then add the tomato puree. Cover and cook on low heat for about 15 minutes

Toping list :
5. Add onions, capsicum, and 250g squared tomatoes, slit green chilies, stir-fry for 1-2 minutes and remove from heat

Available in 25gms/ 50gms/ 100gms /1kg/ 5kg

Ingredients

Meat: Chicken (Small Cut Pieces) : 1 to 11/4 Kg

Onions (Finely Sliced) : 250-300gm / 4 Nos. Or use Kausar ready to cook fried Onion

Kausar Garlic Paste : 40gm / 2 tbsp

Kausar Ginger Paste : 15gm / 1 tbsp

Yogurt (Whipped) : 200gm / 1 Cup

Ghee / Cooking Oil : 200 – 250gm

Kausar Chicken Masala : 1 Packet

Steps of Cooking

1. In a deep pan heat up ghee/cooking oil and fry onions until golden. Take out fried onions and spread on an absorbent paper, crush and keep aside. For convenience, use Kausar ready to cook fried Onion

2. In the same ghee/cooking oil, add Chicken and fry it well. Add ginger and garlic paste and keep frying till its colour changes

3. Now add Kausar Chicken Masala and fry well. Add yogurt and fried crushed onions, stir constantly for 10 minutes or until spices are thoroughly mixed and ghee/cooking oil starts to separate from the mass. (To increase the quantity of curry, add 1 cup of water and cook for further 15 minutes)

Delicious Kausar Chicken is ready

Kausar Tips

Serve with hot crisp nan, roti or taftan

Yogurt must not be sour. For a milder taste reduce the quantity of spices to half

Store in a Cool & Dry Place

Available in 25gms/ 50gms/ 100gms /1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat: Chicken / Beef / Mutton : 1 Kg

Tomato : 1 – 2 medium sized

Onions : 3 pieces finely cut

Ghee / Oil : One cup / 125 gms

Kausar Curry Powder : 3 tablespoons

Steps of Cooking

1. Roast onion in hot oil till golden

2. Add Mutton / Beef / Chicken and roast for 5 minutes

3. Now add tomatoes and Kausar Curry Powder and fry for few minutes

4. Now add 1-2 cups of water and cook on low flame till the meat gets tender

Available in 25gms/ 50gms/1kg/ 5kg

Ingredients

Daal Mung (split mung) : 1/2 cup/175g, washed & soaked

Daal Masoor (split orange pea) : 3 tablespoons, washed & soaked

Onion : 1 large, sliced / 125g

Garlic : 10 cloves, coarsely chopped

Tomato : 1 small, diced / 50g

Green Chilies : 6-8 small / medium, whole

Soya Leaves : 1 teaspoon, finely chopped

Curry Leaves : 10 leaves

Ghee / Oil : 1/4 – 1/2 cup / 50 – 85g

Kausar Daal Curry Mix : 1 1/2 – 2 tbsp

Steps of Cooking

1. In half the ghee/oil fry the onions for few minutes. Stir in Kausar Daal Curry Mix and garlic

2. Add daals, tomatoes, soya leaves, green chilies and 6 cups of water. Boil on low heat until the daal is tender and smooth (about 30 minutes)

3. Make the remaining ghee/oil hot, fry the curry leaves for about a minute and pour it over the cooked daal curry. Cover and cook for few minutes

Available in 25gms/ 50gms/ 1kg/ 5kg

Ingredients

Fish : 1 Kg (Boneless Cubes, Pieces, Strips Or Whole: make cuts on pieces)

Gram Flour : 100gm / 5 tbsp

Lemon Juice : 2 tbsp

Ghee/Cooking Oil : As required for frying

Kausar Fish Fried/Curry Masala : 1 Packet

Steps of Cooking

1. Wash fish thoroughly with water. Mix Kausar Fish Fried/Curry Masala, gram flour, lemon juice and one cup of water to form a paste

2. Marinate the fish with paste and leave for at least 30 minutes so that spices are thoroughly absorbed. Heat up the ghee/cooking oil and deep fry the fish till it becomes brown

Kausar Fried Fish is ready

Fish Curry

Additional Ingredients Required :

Onion (Finely Chopped) : 1 No. Or use Kausar ready to cook fried Onion

Kausar Garlic Paste : 40gm / 2 tbsp

Yogurt : 1 Cup

Ghee/Cooking Oil : 1 Cup

 

1. For the delicious fish curry, fry finely chopped onion till it turns golden brown (or use Kausar ready to cook fried Onion). Add fish pieces and fry till they become golden brown. Add 2 tbsp garlic paste and fry for 3 minutes. Now mix Kausar Fish Fried/Curry Masala in 1 cup of whipped yogurt and add in the fish. Leave to cook on low flame till fish becomes tender. If gravy is required, add 1 cup of water

Delicious Kausar Fish Curry is ready

Kausar Tips

Serve with Kausar Chat Masala and salad

Serve with boiled rice/nan and salad

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat: Chicken/Mutton/Beef : 1 Kg to 11/a Kg

Kausar Garlic Paste : 20g / 1 tbsp

Kausar Ginger Paste : 30g / 11/2 tbsp

Yogurt (Whipped) : 300g / 2 cups

Ghee/Cooking Oil : 125g

Kausar Green Qorma Masala : 1 Packet

Steps of Cooking

1. Heat up ghee/cooking oil

2. Add meat, ginger, garlic and whipped yogurt along with Kausar Green Qorma Masala in to the ghee/cooking oil

3. Add one cup of water and cook on low flame till meat gets tender and the oil separates from masala

Kausar Green Qorma is ready

Kausar Tips

Serve with nan, chapati or boiled rice

Store in a Cool & Dry Place

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat: Chicken/Mutton/Beef : 1 Kg (4-6 Large boneless portions)

Bones : 500g

Ghee/Cooking Oil : 350g / 2 Cups

Onion (Medium, Sliced) : 1 No. Or use Kausar ready to cook fried Onion

Wheat (White/Whole) : 200g / 1 Cup

Dal Chana (Split Yellow Gram) : 100g / 1 Cup

Daal Mash : 30g / 3 tbsp

Daal Moong : 10g / 1 tbsp

Daal Masoor : 10g / 1 tbsp

Barley : 25g / 3 tbsp

Kausar Haleem Masala : 1 Packet

( Kausar Masala 1 Packet, Kausar Chat Masala 1 Packet )

Steps of Cooking

1. Soak the wheat, barley and lentils thoroughly for 2 hours

2. In half a cup of hot ghee/cooking oil, fry meat and Kausar Haleem Masala for a few minutes and then add 2-3 glasses of water and cook on low heat till the meat becomes tender. Now shred the meat or grind coarsely in a blender

3. Now in a separate pot, cook the soaked wheat, barley and lentils in 10-12 glasses of water and cook till all the contents become completely tender (3-4 hours). Stir frequently. Now mash the contents with a wooden spoon or grind coarsely in a blender. Avoid fine grinding

4. Now add the shredded meat to this content and cook for 30-40 minutes. Stir frequently

5. Heat up the remaining ghee/cooking oil and fry the sliced onion till it becomes golden or use Kausar ready to cook fried Onion. Now add the same in Haleem and cook on low heat for another 10 minutes

Delicious Kausar Haleem is ready

Kausar Tips

Garnish with fried onions, finely chopped ginger, green chilies, Kausar Chat Masala and lime juice

Store in a Cool & Dry place

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Minced Meat : 1 kg (beef / mutton / chicken)

Onions : 4 medium, finely chopped/300g

Garlic Crushed : 1 1/2 tbsp

Ginger Paste : 2 tbsp

Green Chilies : 3-4 medium finely chopped

Ghee/Oil : 1 1/2 cups / 175-250g

Yogurt (beaten) : 1 bowl / 150 grams (beaten)

Kausar Kachree Qeema Masala : 1 packet (use less for mild hot)

Steps of Cooking

1. In hot ghee / oil fry the onions for 10 minutes. Add minced meat, garlic, ginger and Kausar Kachree Qeema Masala Mix

2. Add 1-2 cups of water, cover and cook on low heat for 15-20 minutes or until the minced meat is tender

3. As ghee / oil separates from the minced meat, stir frequently

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Minced Meat : 1 Kg (finely grounded to a paste)

Onions : 4 medium / 300g, grounded

Yogurt Plain : 1 1/2 cups / 300g, whipped

Garlic Paste : 1 tbsp

Green Coriander : 2 tbsp chopped

Ghee / Oil : 1 cups 175 – 250g

Kausar Kofta Curry Mix : 1 Packet (use less for mild spice)

Steps of Cooking

1. In the minced meat add half grounded onions, half yogurt, green coriander and 2 tablespoons Kausar Kofta Curry Mix. Knead to make smooth dough. Make about 40 small round meat balls

2. Heat ghee and fry the remaining onions paste until golden add garlic, the remaining yogurt and Kausar Kofta Curry Mix. Stir fry for few minutes and then add 2-3 glasses of water, Boil for about 15 minutes on medium heat

3. Add meat balls and reduce the heat Cook until meat balls are tender about 20-30 Minutes. Do not stir with a spoon

Available in 25gms/ 50gms/ 1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat: Chicken / Mutton / Beef : 1 Kg

Tomatoes : 350gm / 5 Nos. (Ripe & Unripe)

Green Chilies : 30g / 6 Nos. (Large & Whole)

Kausar Garlic Paste : 40gm / 2 tbsp

Kausar Ginger Paste : 15gm / 1 tbsp

Ghee / Cooking Oil : 175gm / 1 Cup Chopped fresh

Coriander leaves & juliennes of ginger : for garnishing

Kausar Karahi Gosht Masala : 1 Packet

Steps of Cooking

1. In 1-2 glasses of water add meat, garlic, ginger paste and half packet of Kausar Karahi Gosht Masala. Cover and boil the meat until tender and only half a cup of gravy remains. (For chicken use one cup of water)

2. Separately heat up ghee/cooking oil and tomatoes till half the juice is left (about 15 minutes)

3. Now add the remaining Kausar Karahi Gosht Masala, green chilies, boiled meat and fry for 15 minutes and cover for another 5 minutes

4. Garnish with chopped coriander leaves and ginger. Delicious Kausar Karahi Gosht is ready

Kausar Tips

Serve with hot nans

The same recipe can be used for meat and chicken dishes

Store in a Cool & Dry Place

Available in 25gms/ 50gms/ 1kg/ 5kg

Serving

6-8 Persons

Ingredients

Goat’s Kidney : 2 pcs

Goat’s Heart : 1 pc

Goat’s Brain : 2 pcs

Mutton Chops : 3

Blench in boiling water to which add 2 tablespoons vinegar for about 2-3 minutes, then remove and chop into small cubes

Onion : 1 medium, finely sliced

Tomatoes : 2 medium, sliced

Garlic, crushed : 2 tbsp / 50g

Ginger, crushed : 2 tbsp / 4″ piece / 50g

Green Chilies : 5-10, coarsely chopped

Green Coriander : 100g – 125g

Lemon juice : 2-3 tbsp

Yogurt (plain) : 3 tbsp, whipped / 50g

Ghee / Oil / Butter : 1 – 1 1/2 cups / 175-250g

Kausar Kata Kat Curry Mix : 1 packet (use less for mild hot)

Steps of Cooking

1. In a pot add chopped kidneys, heart, chops, ginger, garlic Kausar Kata Kat Curry Mix and half cup of water. Cover and cook on low heat for 5-10 minutes

2. Then add Oil / Butter, onions, yogurt, tomatoes, green coriander, green chilies and the brains. Stir fry for about 10 minutes on high heat. Stir continuously

Add lemon juice before serving

Kausar Tips

Serve hot with nans or chappati

Available in 25gms/ 50gms/ 1kg/ 5kg

Serving

6-8 Persons

Ingredients

Liver (Chicken / Mutton / Beef) : 500g – 750g (small cubes)

Ginger crushed : 1 tbsp, 1 1/2 piece

Garlic crushed : 2 tbsp / 50g

Ghee / Oil / Butter : 1/2 cup / 75g

Kausar Liver Curry Mix : 1 Packet (use less for mild spice)

Steps of Cooking

1. Apply ginger, garlic and Kausar Liver Curry Mix to the liver cubes. Set aside for 15-20 minutes

2. Heat ghee and fry the liver cubes on low heat until well fried and tender (about 10-15 minutes). Stir all the time

Kausar Tips

Serve hot with nans or chappati

Available in 25gms/ 50gms/ 1kg/ 5kg

Serving

6-8 Persons

Ingredients

Mutton / Trotters : 1 kg, large portions

Onion : 1 medium, finely sliced

Kausar Garlic paste : 2 tbsp

Flour : 2 – 3 tbsp

Ghee / Oil : 1/2 cups / 250g

Kausar Kunna Curry Mix : 1 packet (use less for mild spice)

Steps of Cooking

1. Heat ghee/oil, add onion, garlic, meat and Kausar Kunna Curry Mix. Fry for few minutes

2. Add one glass of water and cover the pot and keep a weight on the lid or use a pressure cooker. Cook on very low heat until the meat is completely tender; which is about 6-8 hours

3. Dissolve the flour in one cup of water and add to the pot. Shake the pot to mix the flour evenly in the gravy. Cover and cook on low heat for 30 minutes

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat: 500g cubes

Onions: 3 medium / 300g, finely sliced

Tomato: 1 medium, finely sliced

Kausar Ginger Paste: 1 – 2 tbsp

Kausar Garlic Paste: 1 tbsp

Ghee / Oil: 1 Cup / 175g

Kausar Meat Masala Mix: 1 Packet (use less for mild spice)

Steps of Cooking

1. Heat oil / ghee and fry the onion for few minutes

2. Add meat, garlic, ginger and Kausar Meat Masala Mix. Stir fry for few minutes

3. Add tomatoes and 4 cups of water. Cover and cook on low heat until the meat is tender

4. Then increase heat, Stir and cook until the oil / ghee separates from the masala. Keep frying for few minutes. Then add appropriate amount of water for desired thickness of the gravy

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat Any : 500g cubes, 500g prepared

Vegetables : accordingly

Onions : 2 medium / 200g, finely sliced

Tomatoes : 2 – 3 medium / 200g, sliced

Ghee / Oil : 1 cup / 175g

Kausar Meat & Vegetable Masala : 3 – 4 tbsp

Steps of Cooking

1. In hot ghee / oil fry the onions for few minutes. Add meat, Kausar Meat & Vegetable Masala and tomatoes. Stir fry for few minutes

2. Add 2-3 cups of water. Cook on low heat until the meat is tender

3. Add vegetables and one cup of water if needed. Cook on high heat for few minutes then lower the heat and cook until vegetables are tender

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Chicken : 750g, large portions

Chickpeas : 1/2 cups / 300g, soaked in water for 2 hours

Onions : 2 medium / 175g, finely sliced

Kausar Garlic Paste : 1 tbsp

Ghee / Butter / Oil : 1 1/2 cups / 250g

Kausar Murgh Cholay Curry Mix : 1 Packet (use less for mild spice)

Steps of Cooking

1. Heat ghee / oil and fry the onions until golden. Add garlic and chicken. Stir fry for few minutes

2. Add 3 cups of water. Cover and cook on low heat until the chicken is completely tender

3. Separately add the soaked chickpeas in 8 glasses of water and boil on low heat for 2-3 hours

4. Then add Kausar Murgh Cholay Curry Mix. Stir and boil for an hour or until the chickpeas are tender

5. Combine the cooked chicken with the cooked chickpeas. Stir and cook for 5-10 minutes or until the ghee / oil separates from the chickpeas

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat: Beef / Mutton / Chicken : 1 Kg

Bones : 1/2 Kg Marrow Bones

Ghee / Cooking Oil : 250g

Wheat Flour (Aata) : 60gm / 1 Cup

Kausar Nihari Masala : 1 Packet

Steps of Cooking

1. From the packet, set aside 2 tsp of KausarNihari Masala and dissolve the rest of spices in half cup of water. Heat up 125gm ghee / cooking oil in a cooking pan & add meat, bones and spices into it & roast for a few minutes

2. Add 8-10 glasses of water and cook for 4-5 hours on low temperature till the meat gets tender. Dissolve some wheat flour in 2 cups of water and keep adding a little quantity in the oil after short intervals and continue stirring the ingredients. Then cook for 15 minutes on high flame

3. Heat up the remaining 125gm ghee / cooking oil and add already separated 2 tsp of spices (from step #1) and add it to Nihari. Cover the pan and cook for 15-20 minutes on low heat until ghee/cooking oil separates

*Be careful, meat shouldn’t burn beneath

Delicious Kausar Nihari is ready to be served

Kausar Tips

Garnish it with julienne cut green chilies, ginger and pieces of lemon

Serve it with taftan or nan

Store in a Cool & Dry Place

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat: Chicken / Mutton / Beef : 1 Kg, thin fillets

Onion : 4 medium / 250g, finely sliced

Kausar Garlic Paste : 1 tbsp

Kausar Ginger Paste : 1 tbsp

Yogurt, Plain : 1 1/2 cup / 250g, whipped

Ghee / Oil : 1 Cup / 175g

Kausar Pasanda Curry Mix : 1 Packet (use less for mild spice)

Steps of Cooking

1. Fry the onions in hot ghee / oil until golden. Remove from oil and place on an absorbent paper. Allow it to cool and then crush it coarsely

2. Apply Kausar Pasanda Curry Mix, yogurt, fried onions, garlic paste and ginger paste on the meat and leave it aside for 1-2 hours

3. Heat ghee and add the fillets / Pasanday along with the masala and cook on low heat until the meat is tender. Add water if necessary

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Trotter (Paya) : Goat: 6-8 / Cow: 1

Onion : 100gm / 1 No. Large Size, Nicely Chopped

Kausar Ginger Paste : 20g / 1 tbsp

Kausar Garlic Paste : 30g / 1 1/2 tbsp

Yogurt (Thoroughly Whipped) : 200gm / 1 Cup

Ghee / Cooking Oil : 175gm / 1 Cup

Kausar Paya Masala : 1 Packet

Steps of Cooking

1. Add nicely chopped half onion, ginger paste, garlic paste, trotters and Kausar Paya Masala into 8 glasses of boiling water. Cover and cook on low flame till the trotters become tender (about 4-6 hours)

2. Add the remaining onion in the ghee/cooking oil and fry till the colour turns to golden or use Kausar ready to cook fried Onion. Now add yogurt and fry for another few minutes and mix it with trotters

3. Cover the pot and cook on low flame for another 20-30 minutes

FOR BEST RESULTS: Before proceeding with step #1, boil the trotters for 15 minutes

FRIED PAYA / TROTTERS

Follow the above instructions mentioned in step #1. Tender the trotters till 3 cups of gravy are left. Heat up ghee/cooking oil and fry two additional nicely chopped onions till they turn golden. Now blend the ghee/cooking oil and onions into the already cooked trotters. Stir and stew on low flame till the gravy leaves oil on surface

Kausar Tips

Serve with green coriander leaves, green chillies and sprinkle Kausar Garam Masala and serve with hot nan or boiled rice

Yogurt will not be used if Paya / trotters have to be fried

Store in a Cool & Dry Place

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Minced Meat : 1 kg (beef / mutton / chicken)

Onions : 4 medium / 300g, finely chopped

Garlic crushed : 1 1/2 tbsp

Ginger Paste : 2 tbsp

Green Chillies : 3-4 medium, finely chopped

Ghee / Cooking Oil : 1-1 1/2 cups / 175-250g

Kausar Qeema Curry Mix : 1 Packet (use less for mild spice)

Steps of Cooking

1. In hot ghee / oil fry the onions for 10 minutes. Add minced meat, garlic, ginger and Kausar Qeema Curry Mix. Stir fry for 15 minutes

2. Add 1-2 cups of water, cover and cook on low heat for 15-20 minutes or until the minced meat is tender

3. Add green chillies and cook until ghee/oil separates from the minced meat. Stir frequently

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat: Mutton / Beef / Chicken : 1 Kg (Small to Medium Cubes)

Yogurt : 250gm / 3/4 Cup

Onions : 300gm, Finely Sliced Or use Kausar ready to cook fried Onion 50gm

Kausar Garlic Paste : 1/2 tbsp

Kausar Ginger Paste : 1 tbsp

Ghee / Cooking Oil : 250gm / 1 Cup

Kausar Qorma Masala : 1 Packet

Steps of Cooking

1. Fry finely sliced onions in ghee/cooking oil until golden brown, remove onions from the oil and crush or use Kausar ready to cook fried Onion

2. In the same ghee/cooking oil add garlic paste and fry for few seconds. Then add meat and Kausar Qorma Masala and stir

3. Cover and cook on low heat until the meat is tender (for mutton or beef, one glass of water may be added)

4. When meat is tender, add fried crushed onions and cook for 2-3 minutes. Add water if desired. Cover it and cook on low flame until ghee/cooking oil separates.

The delicious Kausar Qorma is ready

Kausar Tips

Garnish with coriander leaves and ginger slices

Serve with taftan, nan or sheermal

Store in a Cool a Dry Place

Available in 25gms/ 50gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Vegetables : accordingly

Onions : 2 medium / 200g, finely sliced

Tomatoes : 2 – 3 medium / 200g, sliced

Ghee / Cooking Oil : 1 cup / 175g

Kausar Vegetable Masala : 3 – 4 tbsp

Steps of Cooking

1. In hot ghee / oil fry the onions for few minutes. add meat, Kausar Vegetable Masala and tomatoes. Stir fry for few minutes

2. Add 2-3 cups of water. Cook on low heat until the meat is tender

3. Then add vegetables and one cup of water if needed. Cook on high heat for few minutes then lower the heat and cook until vegetables are tender

Available in 50gms/ 100gms/ 200gms/ 400gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat: Chicken (Small Cubes) : 1 Kg

Green Chilli Paste : 20 – 40gm / 1-2 tbsp

Green Chillies : 6-8 No. (Thickly Chopped)

Kausar Ginger Paste : 40gm / 2 tbsp

Lemon Juice : 5 tbsp

Green Coriander (Chopped) : 1 tbsp

Yogurt (Whipped) : 50gm / 4 tbsp

Cooking Oil : 175gm / 1 Cup

Kausar Chicken White Karahi Masala : 1 Packet

Steps of Cooking

1. Blend Kausar Chicken White Karahi Masala with green chilli paste, ginger paste and yogurt in half a cup of water and apply all over chicken cubes. Marinate for 30 minutes

2. Cook the marinated chicken cubes in heated cooking oil with lid on for 15 minutes on low flame

3. Remove lid and then stew on high flame for 5 minutes or more till the oil separates from masala

4. Add lemon juice, green chillies and green coriander. Remove from heat

TIP FOR BEST RESULTS: Before cooking, wash the chicken in 2 tbsp of white vinegar mixed in half a cup of water

Kausar Tips

Serve with nan

Store in a Cool & Dry Place

Available in 50gms/ 100gms/ 200gms/ 400gms/1kg/ 5kg

Serving

6-8 Persons

Ingredients

Meat (Chicken) 1 Kg (Small Cubes)

Kausar Garlic Paste : 20gm / 1 tbsp

Kausar Ginger Paste : 40gm / 2 tbsp

Onions : 400gm / 4 – 5 Nos. medium, Finely Sliced Or use Kausar ready to cook fried Onion

Green Chilli Paste : 40gm / 2 tbsp

Yogurt (Whipped) : 200gm / 1 Cup

Lemon Juice : 4 tbsp

Ghee / Cooking Oil : 200gm / 1 1/2 Cups

Kausar Chicken White Qorma Masala : 1 Packet

Steps of Cooking

1. Mix ginger, garlic and green chilli paste in Kausar Chicken White Qorma Masala and apply all over the pieces of chicken. Marinate for 30 minutes

2. Fry onions or use Kausar ready to cook fried onion then take them out and grind with yogurt and set aside

3. In the same heated ghee / cooking oil, fry the marinated chicken pieces for 5 minutes

4. Now add the mixture of onions and yogurt and cook on medium flame for 15 minutes or till the time ghee / cooking oil is separated. If need to dilute the gravy, add half or a cup of milk

5. Now add lemon juice and remove from the flame

TIP FOR BEST RESULTS: Before cooking, wash the chicken in 2 tbsp of white vinegar mixed in half a cup of water

Kausar Tips

Garnish with skinless almonds

Serve with nan or plain rice