Garam Masala 葛拉姆瑪薩拉
產品特點
這種古老的通用增味劑由13種香料混合而成。由於以辣椒爲基礎，它爲菜餚提供了一種奇異的紅色肉汁。
它在印度各地被廣泛使用，因爲它是一種刺激性較小的伽馬薩拉。茴香、Tejpatta（肉桂葉）和Trifala給這個混合物帶來了涼爽的效果。
*獨一無二的特點。用簡單的原料製成，沒有添加劑、防腐劑和人工色素。
使用
它主要用於準備需要肉汁的素食菜餚。古吉拉特人和馬爾瓦里人通常將其用於扁豆（dal），並用於小吃的餡料，如Samosa、usal、patra、farsan等。
茴香，黑豆蔻，黑胡椒，胡荽，決明子，決明子葉，辣椒，丁香，丁香葉，普通鹽，芫荽，小茴香，乾薑。
在你開始之前。用4杯水壓煮200克的花椰菜片和200克的土豆片。濾出後放在一邊。保留水。
在1/3杯油中炸2個切碎的大洋蔥，直到變色。加入1個大洋蔥的泥，1英寸鮮姜和4瓣大蒜。炒10分鐘。加入薑黃、香菜和黑胡椒粉各1茶匙並攪拌。加入番茄泥（250克），翻炒。加入花椰菜、土豆和過濾的水。煮至變軟。
加入鹽調味和1½茶匙的Everest Garam Masala。攪拌，煮3分鐘。從火上移開。保持覆蓋5分鐘。上桌。
提示：500克蔬菜或1升現成的Dal需要1½茶匙Garam Masala。
Dal, Samosa, Potato Vada, Kachori, Usal, Pattice, Patra和所有類型的farsans用Everest Garam Masala做味道最好。
認證
FSSAI
Garam Masala
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.
*Unique features: Made with simple ingredients and made without additives, preservatives and artificial colors
USAGE
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.
Anistar, Black Cardamom, Black Pepper, Caraway, Cassia, Cassia Leaf, Chilli, Clove, Clove Leaf, Common Salt, Coriander, Cumin, Dry Ginger.
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.
CERTIFICATE
FSSAI