500gm Mutton, Chicken or Beef
2 Potatoes ( medium size )
1 small ball Tamarind ( the size of a lime )
6 Kashmir Chillies
1 table sp Coriander seeds ( Dhania )
¼ tea sp Cumin seeds ( Jeera )
1 tea sp Sesame seeds ( Teel )
1 tea sp Poppy seeds ( Khus khus )
2 inches Cinnamon sticks ( Dalchini )
5 Pepper corns
2 Cardamom ( Elaichi )
3 nos Cloves ( Lavang )
¼ tea sp Turmeric ( Haldi )
5 Cashew nuts ( optional )
9 flakes Garlic ( Lasan )
2 Onions ( medium size )
2 table sp Cooking oil
1 ½ cups water
1 tea sp Salt ( adjust amount to taste )
Cut meat into small ( about 1 inch ) pieces.
Peel potatoes, and cut into pieces.
Soak tamarind in water for at least 10 minutes. Extract juice/pulp by squeezing.
Put chillies, coriander, cumin, sesame, poppy, cinnamon, pepper, cardamom, cloves, turmeric, cashew, and garlic into a mixer / grinder and grind (add sufficient water ) to a smooth paste.
Slice onions. In a heavy bottom sauce pan heat oil and fry onions until light brown.
Add the ground mixture and fry on medium heat for about one minute ( until you get a nice smell ).
Add the meat pieces and stir fry for a few minutes, until almost dry.
Add water and salt and bring to a boil. Lower heat to medium and cook till almost done.
Add potatoes and peas. Cook until potatoes are soft.
Add tamarind pulp/juice. Stir and remove from heat.
Frithad Masala is usually wet-ground and used immediately.
This recipe is for dry Frithad Masala that can be stored for a few months. For the wet masala, refer to the recipe for Frithad Curry
60 Kashmir Chillies
10 table sp Coriander seeds ( Dhania )
3 tea sp Cumin seeds ( Jeera )
10 tea sp Sesame seeds ( Til )
10 tea sp Poppy seeds ( Khus khus )
20 inches Cinnamon sticks ( Dalchini )
2 tea sp Pepper corns
20 Cardamom ( Elaichi )
30 nos Cloves ( Lavang )
2 tea sp Turmeric ( Haldi )
Leave the ingredients in the sun and allow to dry.
Put all the ingredients in a mixer / grinder and turn on the machine until the spices are finely ground. Sieve. Repeat this procedure with the thicker pieces.
Allow the ground mixture to cool and store in a sterilised air-tight bottle. Keep it away from heat and sunlight.
This recipe yields about 60 tea spoons of Frithad Masala.