90.00
A wide range of pure spices and masalas cater to diverse tastes and cooking styles.
Ginger, Dehydrated(Garlic, Onion, Tomato), Red chili, Coriander, Cinnamon, Cloves, Cumin, Fennel, Poppy seeds, Pepper, Cardamom, Cashew, Channa dhal, Groundnut, Coconut milk powder, Turmeric, Salt.
1. Fry mustard seeds, curry leaves, and chopped big onion in a pan with the required oil.
2. Empty the entire Popie’s Egg Masala and sauté until it’s mixed well. Add 600 ml of water and let it cook for 15 minutes on medium flame until cooked. Now add slitted boiled Eggs into the gravy and cook for two minutes.
3. Adjust the consistency and salt. Garnish with coriander leaves.
| Weight | 0.1 kg |
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