A select blend of 13 spices go into this grand old universal taste enhancer. Being chilli-pepper based, it provides an exotic red gravy to dishes.In garam masala. Fennel, Tejpatta (Cinnamon leaves) and Trifala impart a cooling effect to this blend. It is used essentially for preparing vegetarian & non Veg dishes requiring a gravy.
Ingredients:
Cumin, Coriander, Turmeric, Chilli-pepper, Black pepper, Cloves, Nutmeg, Garlic, Ginger Powder, Kashmiri Mirch Powder, Salt, Green Cardamom, Bay Leaf, Cinnamon, Mace, Black Cardamom & Anish Star
STEPS OF COOKING
1.Pressure cook 200 gm sliced cauliflower and meat 200 gm sliced potatoes in 4 cups of water.
2. Strain and keep aside. Keep water.
3.Fry 2 large chopped onions in 1/3 cup oil, till brown.
4. Add puree of 1 large onion, 1 inch fresh ginger and 4 cloves of garlic.
5. Saute for 10 mins. Add 1 tsp each of turmeric, coriander and black pepper powder and stir.
6. Add tomato puree (250 gms), saute. Add cauliflower, potatoes and strained water. Cook till tender.
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