Garam Masala



  • Blackpepper, Salt, Cinnamon, Tejpatta, Clove
  • Tea Cumin, Asofotedia, Sweet Neem
  • Kasuri Methi, Vaydanfull, Kasari, Red Chilly
  • Coriander, Turmeric, Lidipiper, Mace
  • Cumin, Dry Mango, Nutmace, Black Cardamom
  • Proprietary food, not curry powder.
SKU: IMUMM8 Category:


Pressure cook 200 gm slices cauliflower and 200 gm sliced potatoes in 4 cups of water. Strain and keep aside and keep water. Fry 2 large chopped onions in 1/3 cup oil, till brown, add puree of 1 large onion, 1 each 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 1 tsp of Chulah Garam Masala Stir, cook for 3 minutes. Remove from fire. Keep covered for 5 mins, Server. Tip: 500 gms vegetables or 1 litre of ready dal needs 1 tsp Garam Masala, Dal Samosa, Potato Vada, Kachori, Usal, Pattice, Patra and all types of farsans taste best with Chulah Garam Masala.

Additional information

Package Options

20 GMS, 30 GMS, 50 GMS