// Shahi Paneer Masala Recipe

Shahi Paneer Recipe

Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti. Creamy Shahi Paneer in a rich gravy made with onions, nuts and cream . Shahi means “royal” so this dish is an exotic dish .

// Garam Masala Recipe

Garam Masala Recipe

Prepare the vegetable or dal of your choice with usual spices. Add 1tsp HOTKING® Garam masala to 3oog vegetables or dal and stir on low flame for 2 minutes. After adding garam masala keep it covered at least 3 minutes. You can use HOTKING® Garam masala in samosa, Kachori, Potato vada and all type of namkeens for more taste.

// Chicken Masala Recipe

Chicken Masala Recipe

Wash 300g chicken and marinate with 10g HOT KING®Chicken masala and keep aside for 20 minutes. You can add ½ tsp HOT KING® black pepper and curd for more taste. In a pan heat 4 tbsp oil and add 150g chopped onion, 25g of chopped garlic pods and stir it with addition of desired salt. Keep frying until oil get separated. Add (75g) 1.5 cup of tomatoes puree, 2 tbsp of ginger garlic pest and stir it 2 minutes in low flame. Add marinated chicken into the pan and fry it for 8 minutes. Add ½ tsp HOT KING® red chilli powder, ½ tsp of HOT KING® turmeric powder and stir it. Mix well 20g chicken masala in 350ml of water then pour it in the pan. Cook it at low flame for 10 minutes. Your delicious chicken is ready. Garnish with fresh coriander leaves and spring onions. Serve it hot.

// Instant Shahi Paneer Masala Recipe

Instant Shahi Paneer Masala Recipe

Add 20g of HOT KING® Instant shahi paneer masala in ½ cup (100ml) of milk and keep aside. Heat 2 tbsp oil in a pan and stir fry 2 tbsp of onion paste. Add 1tbsp of ginger garlic paste and fry the whole mixture for 2 to 3 minutes until oil seperates. Add 3 tbsp of tomato puree into the mixture. Add mixture of HOT KING® masala mix with ¼ cup (50ml) of milk. Now add 100g paneer and cook 2 to 3 minutes in simmer flame. Garnish with fresh coriander leaves and Serve it hot.

No need to add any other spices. You can add salt as you desired.

// Chaat Masala Recipe

Chaat Masala Recipe

HOT KING® chaat masala is an aromatic & tasty prepared spice, Used to enhance the taste of your dish several times. Use HOT KING® chaat masala in fruit salad, Paneer tikka, Sandwiches, Fried cashew, Finger chips, Juices, Aaloo chaat, Dahi vada and others.

// Chana Masala Recipe

Chana Masala Recipe

Soak 100g Chana overnight and boil. Keep the cooked chana aside. In a pan heat 3 tbsp oil add 1 tsp of cumin seeds and fry it. Add 2 ½ finely chopped onions and fry till golden brown. Add 70g tomato puree and saute it for 4 minutes till oil oozes out. Add green chilli slits, 1 tbsp ginger garlic pest and stir fry it in low flame. Add boiled chana, 2 tsp of HOT KING® Chana masala, ½ tsp HOT KING Chilli powder, ½ tsp of HOT KING® turmeric powder, desired salt and stir fry it. Add 2 cup of water (400ml) and cook it 8 to 10 minutes. Garnish with fresh coriander leaves, Slices of tomatoes and onion rings. Serve it hot.

// Punjabi Chhole Masala Recipe

Punjabi Chhole Masala Recipe

Soak 100g chick peas overnight or you can cook it. Keep the cooked or soaked chick peas aside. In a pan heat 4 tbsp oil and fry two medium size chopped onion till golden brown. Add 150g chopped tomatoes and saute it 4 minutes till oil oozes out. Add green chilli slits, 2 tbsp ginger garlic pest and stir fry it. Add soaked /cooked chick peas and 300ml water with desired salt. Add 25g HOT KING® Punjabi chhole masala and saute for some time. Cook the mixture for 5 to 8 minutes. Your Punjabi chhole is ready. Garnish with fresh coriander leaves & spring onion. Serve it hot.

// Meat Masala Recipe

Meat Masala Recipe

Add 500g mutton, 2 cups of water, ¼ TBSP HOT KING® turmeric powder and salt in a pressure cooker. Cook for 5-6 whistles or till done. Heat 1 TBSP oil in a pan add 150g sliced onions and sauté till light golden brown. Roast ½ TBSP poppy seeds, 1 TBSP puffed chana dal till light golden brown. Make a fine pest of sautéed onion, roasted poppy seeds, puffed chana dal with 50g fresh coconut and ¼ cup coriander leaves. Add little water if required. Heat 2 TBSP oil in a pan, add the above pest and sauté for 4-5 minutes or oil oozes out. Add 1 ½ TBSP HOT KING® Mutton masala, 1 TBSP HOT KING® red chilli powder, Mutton, Salt as per taste and sauté for a minute. Add 1 cup of water and simmer for 8-10 minutes or till gravy become thick. Garnish with fresh coriander leaves. Your tasty mutton is ready serve it with rice or roti.

// Rajma Masala Recipe

Rajma Masala Recipe

Sock 100g of Rajma overnight or cook it and keep it aside. Heat 3 TBSP. Oil, fry 2 chopped onions till golden brown. Add 150g chopped tomatoes and sauté it for 4 mins till oil oozes out. Add green chilli slits & 2 TBSP. ginger garlic paste into the mixture and stir fry it. Add socked Rajma into the mixture and stir fry it by adding desired salt. Add 1 ½ TBSP. HOT KING® Rajma masala with1 ½ cup of water (300ml) and cook it for 5~ 8 min. or one pressure cooker whistle. Garnish with coriander leaves & onion. Serve it hot.

// Sambar Masala Recipe

Sambar Masala Recipe

Wash and soak 1 cup (120g) of tur dal for about 10 ~ 15 minutes. Add 8 cups of water (1200ml) and one teaspoon of salt in a pressure cooker and cook till four whistles. Meanwhile boil 100g stringed drumsticks (cut into 3 inch stick), 2 medium size onions (cut in quarters) and 1 small brinjal (cut in 1 inch dices ) and few small pieces of pumpkin you can also add your favourite vegies with adding half TBSP of turmeric powder till the vegies are about half boiled. Now add the vegetables into the boiling dal. Add 3 TBSP of tamarind (imli) juice and simmer the flame for another 10 minutes. Do the tadka by adding 3 TBSP ghee/oil, Hing (according to taste) , ½TBSP mustard seeds, 4 whole red chillies and few fresh curry leaves. Add 23~ 25 gm of HOT KING ® sambar masala and cook for another 3-5 minutes, serve it hot

// Dal Makhani Recipe

Dal Makhani Recipe

Soak 125g Urad Dal and 25g Rajma in water overnight. Separate the water in the morning. Now add 1200ml of water and salt (as per taste) to the separated Urad Dal and Rajma. After one whistle, keep on low flame for 20-30 minutes. Remove from gas and when the pressure drops, slightly mash hot dal and keep aside. Heat 3 TBSP. ghee/oil in a pan add ½ TBSP. ginger-garlic paste and fry till golden brown. Add 5 TBSP tomato paste, 3 TBSP of HOT KING® Dal Makhani Masala and cook until oil separates. Add entire boiled dal and simmer for 8 minutes. Add 2 TBSP of fresh cream and 2 TBSP of white butter, mix them well and simmer for 5 minutes. Garnish with green coriander leaves and fresh cream. Serve with tandoori parantha, Naan or rice.

// Pavbhaji Masala Recipe

Pavbhaji Masala Recipe

Boil 4 large potatoes, half cup peas & half cup chopped carrots. Peel off potatoes and mashed. Keep it aside with boiled vegetables in a bowl .Heat 3 TBSP of butter or ghee and fry 2 fine medium size chopped onions. Add 2 chopped tomatoes and fry the whole mixture. Add 18~20g HOT KING ® Pav Bhaji masala and salt according to taste. Stir well. Now add mashed potatoes, boiled vegetables in the pan and stir well. Add little water and mix well. Take Buns as require and cut it in half pieces roast the buns with butter or ghee. Your Pav Bhaji is ready. Serve together.