Fry Masala


1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days


VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons

Meat with bones/minced meat/liver/kidney


½ kg. / 1 lb.
Chicken with bones 1 kg. / 2 lb.
Cilantro/Kothmir/Hara Dhanya 1 small bunch / 10 twigs
Mint leaves/Pudina 1 small bunch / 10 twigs
Green chilies (vertically sliced) 3 Nos.
Cooking oil 75 ml. / 5 tablespoons
Onions 125 gm. / 2 medium
Ustad Banne Nawab’s Hyderabadi Fry Masala    1 packet


  1. Take 50 ml / ½ small tea cup water and make a paste of fry masala, keep aside.
  2. In a pressure cooker heat 75 ml. / 5 tablespoons oil and fry onions till they start changing colour.
  3. Add green chilies, meat/minced meat/liver/kidney/chicken and fry for 1 to 2 minutes. Now add masala paste and fry for 1 to 2 minutes, stirring continuously so that nothing sticks to the bottom.
  4. Add 250 ml. / 1 glass of water, mix thoroughly and pressure cook till third whistle (if chicken is used then cook till first whistle only), reduce flame to low and cook for 5 to 10 minutes if meat is tender, (otherwise cook for another 5 to 10 minutes). Close stove and let the cooker cool down.
  5. Transfer contents of pressure cooker in a kadahi (wok) and stirring occasionally, fry till meat is tender and water is absorbed. Add Cilantro/kothmir/hara dhanya and mint leaves, mix and put on “Dumm” for 5 minutes on low flame. Remove and serve.

Additional information

Weight 30 g

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