Banne Nawab arrives with all the accurate ingredients, including salt, for flawless flavors, cherishing the age-old secrets of the  Nawab’s Kitchen.
Gently blended and Coarse Ground to unlock taste and aroma only while cooking.
Enjoy tasty Korma with rice and roti with friends and family
Less chili and more spice.
King of the Mughlai cuisine, Korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.
Our spices & herbs follow a very unique journey. They are sourced directly from the farmers and then are washed, dried, dehydrated, and then controlled for humidity and temperature before packaging
The range is inspired by the Regional & Heritage recipes to give you an exquisite style dish right out of your kitchen
Reduce cooking preparation time by using this amazing spice mix.
Cooking in its own fat and just soaking all the spices in itself to give you this wonderful dish, Just follow the simple instructions to make this wonderful dish.

SKU: UBN001-NDL-0008 Category:
Meat with bones ½ Kg / 1.1 lb
Onions sliced 225 gms / 8 oz / 4 medium / Fried 4 Fistful
Cooking oil Enough for deep-frying onions
Cilantro leaves/Kothmir/Hara Dhania 1 small bunch / 10 Twigs
Mint leaves/Pudina 1 small bunch / 10 Twigs
Green chillies – Whole 3
Ustad Banne Nawab’s Hyderabadi Mutton Curry Masala One packet


  1. Heat oil, deep fry onions till golden brown making sure not to over fry them as that will change the color of the curry, remove and keep aside.
  2. Take 100 ml / one small tea cup water and make a paste of curry masala and apply evenly to the meat and keep aside.
  3. In a pressure cooker take 90 ml / 6 tablespoons of oil left over after frying onions, add Green chillies, meat mixed with masala paste and fry for a couple of minutes, stirring continuously making sure the masala paste doesn’t stick to the bottom of the cooker.
  4. Crush fried onions and add to contents of cooker and fry for 1 minute.
  5. Add 875 ml / 3½ glasses water and mix thoroughly.
  6. Close lid of pressure cooker and cook on high flame.  After third whistle, reduce flame to low and cook for 5 to 10 minutes. Put off flame and let cooker cool down.
  7. Remove lid of pressure cooker, cover it with a plain cover and on medium to low flame, cook till meat is tender and desired thickness of curry is achieved (Neither too thick nor too thin), stirring once or twice. (This process takes anywhere between 15 to 25 minutes).  Close stove, add cilantro/Kothmir/hara Dhania and mint leaves/Pudina, cover and serve after 5 minutes.
Weight 0.65 kg


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