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Mutton kheema with East Indian Bottle Masala


500 gms mutton keema

boiled and kept aside

1 tsp ginger garlic paste

4 onions finely chopped

4 tomatoes finely chopped

1 green chili finely chopped

1/2 tsp tempero di cuddi powder

1 tbsp East Indian bottle masala or according to ones taste

1 capsicum sliced or chopped into cubes

salt to taste

1/4 cup finely chopped coriander leaves


Add some ghee to the pan ,stir fry the finely chopped onions till lightly brown. Add the finely chopped tomatoes and cook till soft . Add the green chili, bottle masala and stir fry .

Add 1/2 cup water and allow to cook on low flame for a minute.

Add the boiled mince and stir fry, cook for 10 mins on medium flame , stirring occasionally.

Lastly add in the cuddi powder, capsicum , Salt to taste and 1/2 tsp lemon juice and finely chopped coriander leaves.

 A powdered spice mix used for flavouring Meat Dishes.

Made this Tempero spice powder my way ,

with a slight change.

Garam masala 2

(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)


100 gms Cinnamon

40 gms cloves

40 gms cardamom

40 gms peppercorns

20 gms Star anise

10 gms Javitri {mace flower}

10 gms bay leaf

5 gms all spice

5 gms Triphal {schezwan pepper corn}

10 gms saunf { fennel seeds}

10 gms methi seeds { fenugreek seeds}

10 gms Shah Jeera {black cumin}

Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle

used for flavouring Chicken, mutton, beef or Pork

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