— SUITABLE FOR PURE VEGETARIAN FOOD —
Lal Garam Masala is a special garam masala used for preparing dhaba dishes like rajma-rice. Use this masala to prepare dhaba-style chicken curry, mutton masala, fish fry, palak paneer, and aloo-gobi. Make dal fry, dal tadka and dal makhani. Dhaba oye!
Red Chili, Coriander Seed, Cumin Seed, Sesame Seed, Fennel Seed, Mustard Seed, Black Salt, Cassia Leaf, Caraway Seed, Ajwoin Seed, Star Anise, Cinnamon, Sichuan Pepper, Clove, Cardamom, and Black Cardamom.
Typically 4 tsp of Lal Garam Masala for ½ kg (1 lb) of main ingredient. 2 tsp for one cup of dal.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
1 cup Rajma | soaked for 12 hrs, drained and washed
In a pressure cooker, add the rajma, 100g onion (chopped fine), 100g tomato (chopped fine), 2 tsp ginger (julienne), 2 tsp garlic (chopped), 1 green chili (chopped), 1 tsp cumin seed, 2 tsp Kashmiri chili powder, ½ tsp turmeric powder, ½ tsp black salt powder, 2 tsp lal garam masala, 3 Tbs butter and 4 cups water. Mix well. Pressure cook at highest heat for 1 whistle; then at lowest for 60 minutes.
Open cooker—check if the rajma is done, otherwise pressure cook for another 5–10 minutes—remove ½ cup of the rajma without the stock and smash it well and put it back into the cooker. Add 1 tsp lal garam masala, 1 tsp dry mango powder. Mix well. If the rajma looks dry, add ½ cup water. Check the salt, sourness and pungency, and add black salt, dry mango powder and red chili powder, if required. Simmer for 5 minutes, stirring occasionally, or till the gravy thickens and looks smooth. Remove heat, decorate the top with tomato slices and slit green chili, squeeze juice of 1 lime and keep covered for 5 minutes before serving. Serve with boiled rice.
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