garam masala

ingredients

CLOVE, ANISEED, NUTMEG, STARANISE, CINNAMON AND GREEN CARDAMOM

direction for use

SPICY DAL:
BOIL 100 g OF DHAL AND KEEP ASIDE. HEAT ONE TABLESPOON OF OIL IN A KADAI AND SAUTE 1 TEASPOON OF GINGER GARLIC PASTE, ONE SMALL CHOPPED ONION, TOMATO, GREEN CHILLI AND REQUIRED SALT. ADD BOILED DHAL. ADD ½ TO 1 TEASPOON OF  NATURAL GARAM MASALA, ½ TEASPOON OF CHILLI POWDER AND COOK WELL. REMOVE FROM FLAME AND GARNISH WITH ONION & CORIANDER LEAVES. SERVE HOT.

SPICY VEGETABLE:

BOIL ABOUT 100 OF VEGETABLES (AS YOUR CHOICE). HEAT ONE TABLESPOON OF OIL IN A KADAI AND SAUTE 1 TEASPOON OF GINGER GARLIC PASTE, ONE SMALL CHOPPED ONION, GREEN CHILLI AND REQUIRED SALT. ADD ½ TO 1 TEASPOON OF NATURAL GARAM MASALA, ½ TEASPOON OF CHILLI POWDER AND STIRR WELL. REMOVE FROM FLAME AND SERVE HOT.

nutritional information

PARAMETERS

RESULT


Available Weight & Price

WT

MRP
(TAMIL NADU)

OTHER STATE

100g

74.00

77.00

 

Energy

328 K cal

Carbohydrate

72.17 g

Protein

5.06 g

Fat

2.14 g

Sodium

89.39 mg

   
Nutritional Information per 100 g  
   
   

NATURAL GARAM MASALA CAN ALSO USED TO PREPARE NON VEG CURRY, CUTLET, SAMOSA, VEG CURRY etc