Name: Junglee Maas
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg mutton curry cut; 400 gms onions chopped; 250 gms tomatoes chopped; 300 ml oil refined; 300 gms ginger garlic paste; 200 gms red chilly powder (deghi chilly); 40 gms turmeric powder; 10 gms salt; 80 gms crushed coriander seeds; 40 gms black pepper crushed; 20 gms whole red chilly; 20 gms cinnamon; 25 gms pepper corns; 30 gms coriander leaves chopped (for garnish)

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Junglee Maas — Formulation & Method | CuliNect