From Our Kitchen
Traditional recipes made with Bannuwal Masalas
(placeholder recipes — replace with real content)
Salan Masala
Classic Chicken Salan
A rich, home-style curry made the traditional Bannu way.
Ingredients
- 1 kg chicken, cut into pieces
- 2 tbsp Bannuwal Salan Masala
- 2 onions, sliced
- 2 tomatoes, chopped
- 3 tbsp cooking oil
- Salt to taste
Steps
- Heat oil and fry onions until golden.
- Add chicken and cook until lightly browned.
- Stir in Salan Masala and tomatoes, cook until oil separates.
- Add water, cover, and simmer until chicken is tender.
- Serve hot with roti or rice.
Salan Masala
Beef Salan
Slow-cooked beef in a deeply spiced, aromatic gravy.
Ingredients
- 1 kg beef, cubed
- 2 tbsp Bannuwal Salan Masala
- 2 onions, sliced
- 3 tbsp yogurt
- 3 tbsp cooking oil
- Salt to taste
Steps
- Brown the beef in hot oil, then set aside.
- Fry onions until golden, add Salan Masala.
- Return beef to the pot, stir in yogurt.
- Add water, cover, and slow-cook until tender.
- Serve hot with naan or rice.
Salan Masala
Mixed Vegetable Salan
A lighter, everyday version packed with flavor.
Ingredients
- Mixed vegetables of choice (potato, carrot, peas)
- 1.5 tbsp Bannuwal Salan Masala
- 1 onion, sliced
- 1 tomato, chopped
- 2 tbsp cooking oil
- Salt to taste
Steps
- Fry onions until soft, add tomato and Salan Masala.
- Add vegetables and stir to coat in the spice mix.
- Add a little water, cover, and cook until tender.
- Serve hot with roti.
Garam Masala
Chicken Karahi
Bold, tomato-rich karahi finished with a hit of garam masala.
Ingredients
- 1 kg chicken, cut into pieces
- 1 tsp Bannuwal Garam Masala
- 4 tomatoes, pureed
- 4 green chilies
- 4 tbsp cooking oil
- Salt to taste
Steps
- Fry chicken in hot oil until sealed.
- Add tomato puree and cook until oil separates.
- Add green chilies and simmer until chicken is tender.
- Finish with Garam Masala, cook 2 more minutes.
- Serve hot with naan.
Garam Masala
Beef Biryani
Layered rice and spiced beef, finished with a warm aromatic touch.
Ingredients
- 1 kg beef, cubed
- 1.5 tsp Bannuwal Garam Masala
- 3 cups basmati rice, soaked
- 2 onions, fried crisp
- 1 cup yogurt
- Salt to taste
Steps
- Cook beef with yogurt and Garam Masala until tender.
- Par-boil the rice separately.
- Layer rice over the beef, top with fried onions.
- Cover and steam (dum) for 15-20 minutes.
- Gently mix and serve hot.
Garam Masala
Vegetable Pulao
A fragrant, everyday rice dish lifted by warm spice notes.
Ingredients
- 2 cups basmati rice, soaked
- 1 tsp Bannuwal Garam Masala
- Mixed vegetables (peas, carrot, potato)
- 1 onion, sliced
- 3 tbsp cooking oil
- Salt to taste
Steps
- Fry onions until golden, add vegetables.
- Stir in Garam Masala and cook briefly.
- Add rice and water, bring to a boil.
- Cover and simmer on low heat until rice is done.
- Fluff and serve hot.
Salan & Garam Masala
Bannu-Style Mixed Grill
An example recipe using both blends together — shows under both filters.
Ingredients
- 1 kg mixed meat (chicken and beef)
- 1 tbsp Bannuwal Salan Masala
- 1 tsp Bannuwal Garam Masala
- 2 tbsp yogurt
- Salt to taste
Steps
- Marinate meat with both masalas and yogurt for 1 hour.
- Grill or pan-sear until fully cooked.
- Serve hot with naan and chutney.
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