Open the packet before you read anything else. Forty years of the same formula.
Cancel anytime. Delivered fresh each month.
“We know what your mother cooked.— Durga Masala, INA Market, New Delhi
We’ve been grinding it since 1985.”
Mutton Masala is a specialty North Indian blend formulated for rich, layered mutton and goat curries — where depth, tenderness, and aroma matter more than intensity. Unlike generic garam or chicken masala, this is engineered for long-cooked gravies, with ingredients that enhance meat texture and infuse slowly.
It is a mid-cooking spice, added after tomatoes reduce but before simmering.
Key characteristics: • Coarse, speckled texture — visible stone flower flakes and coriander bits • Heat level: Medium (6 out of 10) — warmth from black pepper and green cardamom • Aroma: Earthy and deep — stone flower and bay leaf dominate, no raw spice smell
Best used in: • Mutton Rogan Josh • Goat Curry (Bihari or Hyderabadi style) • Mutton Pulao • Nihari (slow-cooked stew) • Keema Gravies
Pro Tip: Always add Mutton Masala after tomatoes have fully reduced and oil begins to separate. Adding too early burns the delicate spices; too late prevents infusion.
Add at the start to bloom the spices and release their essential oils for maximum depth.
Mix with yogurt, oil, and citrus. Rest minimum 2 hours — overnight for meat.
A pinch added at the end preserves volatile aromatics that high heat destroys.
Cool, dry, away from sunlight. Use within 12 months for full potency.
100% . Stone-ground at our chakki in INA Market, New Delhi.
No fillers. No artificial colour. No preservatives.
What you see is the natural colour of the spice.
₹120.00
₹60.00
₹140.00
We do not use the "organic" certification label — not because our standards are lower, but because certification in India is inconsistent. What we guarantee: no pesticides in the grinding process, direct sourcing from known farmers, and zero synthetic additives of any kind.
We grind in small batches and dispatch within 1–2 days of grinding. Unlike supermarket spices that may have been sitting in warehouses for months, what you receive has been freshly processed at our INA Market chakki.
Keep in a sealed container, away from direct sunlight, heat, and moisture. A kitchen cupboard (not near the stove) is ideal. Shelf life is 12 months from date of grinding for full potency.
Absolutely. We have supplied chefs, caterers, and restaurants from INA Market for decades. WhatsApp us directly for bulk pricing and custom packaging.
We replace it. Send us a photo on WhatsApp and we will dispatch a replacement with no questions asked.
Plus early access to new blends and recipes from INA Market.
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