Bold Spices Rich Gravy

Meat Masala

For Mutton & Beef | Deep Flavor | Rich Aroma | Cryogenic Grinding

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₹ 96

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1 6

Weight: 100g

100g

500g

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Hygienically
Packed

Clinically
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No Artificial
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76%

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Everyday Cooking

Description

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Hathi Meat Masala is a ready-to-use masala mix designed to add rich, deep flavours to mutton, egg, chicken, and fish dishes. It’s a combination of strong whole spices, such as coriander, cumin, and black pepper, along with some warm spices. Hathi masala grounds these spices using cryogenic technology. This preserves the natural essential oils and aroma. It’s best for daily non-veg curries, when you want a full, home-style taste without having to mix many masalas yourself.

Why You Should Trust Hathi Masala:

Cryogenic Ground at –180°C
Lab Tested: 20+ Parameters per Batch
Hygienically Packed, Zero Hand-Touch Process
No Artificial Colour or Additives
FSSAI Certified | ISO 22000

What Is Hathi Meat Masala?

This masala is also known as non-veg masala. It is a ground spice blend used to cook meat dishes such as mutton, chicken, eggs, and fish. It’s stronger and sharper in flavour than regular sabji masala. You should cook meat with bold spices to ensure it cooks properly and loses its raw smell. This blend combines warm spices such as black pepper, clove, and cinnamon with base spices like coriander and cumin. A perfect balance of these spices gives a non-veg curry its proper colour, fragrance, and taste.

Ingredients and Sourcing

This masala is a combination of multiple whole spices. It contains Coriander (dhaniya), Cumin (jeera), Red Chilli (mirchi), Black Pepper (kali mirch), Cinnamon (dalchini), Clove (laung), Cardamom (elaichi), Bay Leaves (tej patta), Nutmeg (jaiphal), Mace (javitri), Dry Ginger (saunth), Turmeric (haldi), and Salt.

These ingredients make this masala mix work best for meat:

Black Pepper (Kali Mirch): It adds a sharp heat that slowly infuses the meat.
Clove & Cinnamon (Laung & Dalchini): These masalas add the warm, sweet-spicy smell that every good mutton curry needs.
Coriander (Dhaniya): It generates the base of the masala and gives the gravy its body and balance.

All these spices are sourced from reliable farms across India. Each batch is tested for safety and purity before packing.

Why Cryogenic Grinding Matters for Meat Masala

Traditional grinding generates heat. This heat naturally evaporates the essential oils in spices like clove, cardamom, and black pepper. These oils are responsible for the fragrance and flavour. The masala smells weak without these oils. Hathi Masala grounds these spices using cryogenic technology, which cools each spice to –180°C using liquid nitrogen before grinding. At this low temperature, the natural oils lock in each particle. This makes the masala stronger, so you need to use less per dish.

How to Use Meat Masala

Mutton Curry: Use 1.5-2 teaspoons of this masala per 500g of mutton, along with the onion-tomato base. Cook everything well so the masala infuses the meat and removes the raw smell.
Chicken Curry: Add 1-1.5 teaspoons per 500g of chicken. Chicken cooks faster, so a smaller amounMix 1 teaspoon of the onion-tomato masala with the eggs before adding them. It adds a rich colour and warm flavours to a simple dish.
Fish Curry: Go with 1 teaspoon per 500g of fish. Add the masala to the gravy, not directly on the fish, so the flavour spreads evenly.
Tandoori or Tikka Marinade: Mix 1 teaspoon of this masala with the curd and a little oil. Coat the chicken or paneer, then let it rest before cooking for better flavor.

Nutritional Information

Nutrient	Per 100g
Calories	396.10 kcal
Total Fat	11.30 g
Saturated Fat	6.80 g
Potassium	28.00 mg
Dietary Fiber	9.80 g
Fat	101.70 kcal
Cholesterol	0.00 mg
Vitamin A	22.20 µg
Carbohydrate	58.40 g
Protein	15.20 gm
Polyunsaturated Fat	2.20 gm
Monounsaturated Fat	2.30 gm
Iron	2.30 mg
Sodium	275.0 mg
Calcium	70.0 mg
Vitamin C	5.40 µg

Indicative nutritional value. The exact value may vary by batch.

Benefits of Hathi Meat Masala

Every spice in this mixture has been used by Indian families for years, both for taste and for the benefits it provides to the body.

Coriander and Cumin: Help digest heavy meat dishes easily.
Black Pepper: Helps the body absorb the goodness of other spices.
Dry Ginger: Warms the body and supports digestion.
Clove: Known to help with mouth freshness.
Cinnamon: Adds warmth and helps balance the richness of meat.
Cardamom: Freshens the dish's aroma and boosts digestive health.

Storage: Store this masala mix in an airtight glass or steel jar after opening. Keep it in a cool, dry place away from moisture and direct sunlight. Moisture can spoil the smell, so always use a dry spoon. Best used within 8-12 months of opening to retain better aroma and flavor.

Quality You Can Trust

Hathi Masala has been in the spice manufacturing business since 1952. Hathi meat-masala is a blend of spices sourced directly from the best-growing regions across India. Each spice goes through a 9-step cleaning procedure without human contact at any stage. Every batch is lab-tested for safety and purity before dispatch. No artificial color or preservatives are added. Available in a 100g and 500g pack.

- FSSAI Certified and ISO 22000 Manufacturing

- Lab Tested Every Batch

- Cryogenic Ground at -150°C, No Heat Damage

- Hygienically Packed, Dedicated Sterilization Facility

- Flavour-Locked 3-Layer Packaging

Buy Hathi Sabji Masala online. It’s available in 100g and 500g packs to suit your daily and bulk needs.

More from the Hathi Masala Kitchen

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Everyday Masala, Turmeric, coriander, cumin & more for daily cooking

Turmeric Powder, Selam, Rajapuri, and Super Turmeric

Whole Masala, Whole spices for tadka and traditional cooking

Recipes

How to Use Meat Masala in Your Cooking

Mutton Korma

Mutton Korma is a slow-cooked dish with a delicate spice balance that finishes with a rich and creamy texture. Hathi Meat Masala is ideal for this recipe, given that it combines warm and earthy flavours that go well with yogurt and other ingredients. The masala ensures that the mutton is soft, juicy, and full of flavour.

Mutton Masala

Mutton Masala is a spicy meal with powerful flavours. Hathi Meat Masala's blend of aromatic spices makes it the ideal base for this dish. It boosts the meat's natural flavour while giving it the required fiery bite for this classic recipe.

Mutton Curry

Mutton curry is a popular dish in many households, known for its thick and spicy gravy. Hathi Meat Masala has a perfect blend of spices to make the curry rich and flavorful. The masala's adaptability ensures that the sauce is well-balanced, with the spices enhancing but not overpowering the meat.

History & Source

Spice is a brand that has its roots in traditional Indian spice blends. These spices are then prepared using traditional approaches that preserve their natural oils and flavours. The blend is inspired by age-old recipes carried up through generations, ensuring that every package of Hathi Meat Masala has an authentic flavour and aroma.

Benefits in Ayurveda

Meat masala is mainly known for its flavour-enhancing properties, but it also has certain Ayurvedic positive aspects due to its use of particular spices that assist overall health, including coriander, which is widely valued in Ayurveda for its digestive effects; coriander, which has cooling properties; black pepper, which improves nutrition absorption; and many more benefits.

Ingredients

Coriander, Chilli, Dehydrated Onion, Dehydrated Garkic, Star Anise, Bay leaf, Salt, Cumin,
Black Pepper, Cloves, Stone Flower, cardamom, Caraway, Turmeric.

FAQ

Frequently Asked Questions: Hathi Meat Masala

Q1: What is meat-masala used for in Indian cooking?

It is used to cook non-vegetarian dishes such as chicken, mutton, egg, and fish curries, as well as keema. It gives the gravy a deep colour, warm smell, and proper street-style flavour. You can also use this masala as a dry rub or in a curd marinade for tandoori and tikka.

Q2: How much meat masala should I use per dish?

Add 1.5-2 teaspoons per 500g of mutton, and use 1-1.5 teaspoons per 500g of chicken. Hathi Meat-masala is cryogenically ground, so it is sharper and stronger than normal masala. Always start with a little less and adjust it accordingly.

Q3: How is meat or mutton masala different from garam masala?

Garam masala is designed to be used as a finishing spice, added at the end of cooking to enhance fragrance. Meat-masala is a combination used while cooking to build the main flavor of a non-vegetarian dish.

Q4: Can I use Hathi Non-Veg Masala for vegetarian dishes?

Yes. Even though this masala is designed for non-veg cooking, it works best in soya chunks, mushroom curry, and rich vegetable gravies where you need a sharp, strong, and warm flavour. Since this blend is strong, use less than usual and adjust the amount according to your taste.

Q5: Does Hathi non-veg masala have any artificial colour?

No. This masala mix contains only natural spices. It doesn’t contain any artificial colors, dyes, or preservatives. The taste and aroma come fully from the natural whole spices. Every batch is lab-tested for purity and safety. Hathi masala is certified to FSSAI and ISO 22000 standards.

Q6: How should I store this masala to keep it fresh?

Transfer this spice to an airtight glass or steel container after opening. Keep the container in a cool, dry place away from moisture and direct sunlight. Always use a dry spoon. Best used within 8-12 months of opening.

Q7: Why is cryogenically ground meat-masala better than normal masala?

Regular grinding machines generate heat that evaporates the natural essential oils in whole spices, making the masala smell weak. Hathi masala uses cryogenic grinding. This cools the spice to –180°C, and preserves the oils. The result is a sharper masala with a strong fragrance.

Q8: Can I use meat-masala for fish curry?

Yes. You can use about 1 teaspoon per 500g of fish to get a balanced taste. Add this masala mix to the gravy rather than adding it directly to the fish, so it spreads evenly throughout the dish without overpowering the fish pieces' soft texture.

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