Ingredients:Cumin, coriander, fennel, shahi jeera, mace flower, cinnamon, clove, green and black cardamom, nutmeg, star anise, dry ginger, and black pepper.
Storage:Store in a cool dry place, once opened transfer to an airtight container, and use dry spoons.
Cooking Instructions:Garam masala is best when added at the end of cooking and can even be sprinkled on a dish when serving. This mix can then be used in curries, lentils, samosa, potato vada, katchori, pattys, and soups.
SIMPLE STEPS TO GHARAM MASALA DISHES
Prepare dal / vegetables of your choice with usual spices in oil / ghee.
Add 2 tbsp of BMP Gharam Masala Powder to 500gms vegetables / 1 lit ready dal. Adjust according to quantity and stir for 03 min under low flame and keep covered for 5-7 minutes and serve.
Weight
200gm
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