A standard masala in every Punjabi household and many others in the country is the Garam Masala. By definition it refers to a masala made with 'warm' spices. The whole spices used in the masala generate heat in the body besides adding tons of flavour. Using whole spices while cooking has its own charm but if you do not know your proportions there's always the risk of using too much of one and not enough of the other. To the rescue - Punjabi Garam Masala. Just add in the suggested quantity of the same and you do not have to worry about the proportion every time.Many North Indian dishes can be elevated with the use of the Garam Masala like rajma chole chicken curry palak paneer and many more. It is also a great addition to daals after you cook them.
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