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A select blend of 13 spices go into this grand old universal taste enhancer. Being chilli based, it provides an exotic red gravy to dishes.
It is widely used all over India on account of its being a less pungent garam masala. Fennel, Tejpatta (Cinnamon leaves) and Trifala imparts a cooling effect to this blend.
It is used essentially for preparing vegetarian dishes requiring a gravy. Gujaratis and Marwaris normally use it in lentils (dal) and for filling in snacks such as samosa, usal, patra, farsan etc.
Before you begin: Pressure cook 200 gm sliced cauliflower and 200 gm sliced potatoes in 4 cups of water. Strain and keep aside. Keep water.
Fry 2 large chopped onions in 1/3 cup oil, till brown. Add puree of 1 large onion, 1 inch fresh ginger and 4 cloves of garlic. Saute for 10 mins. Add 1 tsp each of turmeric, coriander and black pepper powder and stir. Add tomato puree (250 gms), saute. Add cauliflower, potatoes and strained water. Cook till tender.
Add salt to taste and 1½ tsp of Everest Garam Masala. Stir, cook for 3 minutes. Remove from fire. Keep covered for 5 mins. Serve.
TIP: 500 gms vegetables or 1 litre of ready dal needs 1½ tsp Garam Masala.
Dal, Samosa, Potato Vada, Kachori, Usal, Pattice, Patra and all types of farsans taste best with Everest Garam Masala.
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