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Garam Masala

PATANJALI Garam Masala - Net Weight: 100 gm India has always been know for the best spices in the world, since time immemorial. Spices were consider the wealth of India for which traders from far-flung comers of the earth explored the length ; breadth of India. These spices were not only valuable for their aroma and taste, but the ancient knew their medicinal benefits as well. Use it to add relish to your food.Samosa, potato vada, kachori, pattice, patra and all types of farsans taste best with Patanjali Garam Masala Preparation Method for Garam Masala Dishes:1. Prepare the Daal or vegetables with usual spices in ghee/oil as you normally do.2. Add 1 1/2 tsp Patanjali Garam Masala to 500 gm vegetables or 1 liter ready Dal. Adjust according to quantity and stir on low flame for 3 min.3. Keep cover for at least 5 min. Serve warm with rice/roll for incomparable flavor. Ingredients: Jeera, Kaali Mirch, Dhaniya, Badi Elaichi, Tejpatta, Amlaved, Sounth, Dalchini, Choti Pepal, Javitri, Jaifal, Long, Choti Elaichi.

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PATANJALI Garam Masala – Net Weight: 100 gm India has always been know for the best spices in the world, since time immemorial. Spices were consider the wealth of India for which traders from far-flung comers of the earth explored the length ; breadth of India. These spices were not only valuable for their aroma and taste, but the ancient knew their medicinal benefits as well. Use it to add relish to your food.Samosa, potato vada, kachori, pattice, patra and all types of farsans taste best with Patanjali Garam Masala Preparation Method for Garam Masala Dishes:1. Prepare the Daal or vegetables with usual spices in ghee/oil as you normally do.2. Add 1 1/2 tsp Patanjali Garam Masala to 500 gm vegetables or 1 liter ready Dal. Adjust according to quantity and stir on low flame for 3 min.3. Keep cover for at least 5 min. Serve warm with rice/roll for incomparable flavor. Ingredients: Jeera, Kaali Mirch, Dhaniya, Badi Elaichi, Tejpatta, Amlaved, Sounth, Dalchini, Choti Pepal, Javitri, Jaifal, Long, Choti Elaichi.

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