Shahi Garam Masala

This is a Vegetarian product.
  • No artificial flavours
  • No preservatives
  • Rich in taste and aroma
  • Lip-smacking taste, super convenient
  • Purest strong spice
Grams

50g, 100g, 500g, 1 kg

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Ingredients: Black Pepper, Dry-Ginger, Red Chillies, Coriander, Turmeric, Cassia, Cloves, Asafoetida, Stone Flower, Green Cardamom, Lavang Kandi, Mustard Seeds, Mace, Triphala, Nutmeg, Cassia Leaves and Common Salt

Recipe 1: Muttor Paneer Recipe

Ingredients:
• 250 gms cottage cheese
• 1 onion chopped
• ½ cup tomato puree
• ½ cup green peas
• Salt to taste
• ½ tsp AEROPLANE CHILLI POWDER
• 3 tsp AEROPLANE GARAM MASALA POWDER
• Chopped coriander leaves for garnish

Method:
• Cut cottage cheese (paneer) into small pieces.
• Heat oil and golden fry onions. Add  tomato puree, salt, Aeroplane chilly powder and mix well.
• Add Aeroplane Shahi Garam Masala powder and cook for 3 mins.
• Add cooked peas with some water and simmer for 10 mins.
• Add paneer and mix well. Garnish with chopped coriander leaves and serve.
• Note : Aeroplane Shahi Garam Masala is best for taste for Dal, samosa, kachori, pakodas and pattice

Recipe 2: Nawabi Daal Recipe

Ingredients:
• 250 gms Urad Daal
• ½ tsp Turmeric powder
• 100 gms butter
• 2 – 3 tsp Aeroplane Shahi Garam Masala Powder
• 1 piece ginger
• Salt to taste
• 1 tsp Aeroplane Red Chilli Powder
• 125 gms tomatoes (chopped)
• 1 tsp cumin seeds
• 2 – 3 pods green cardamom
• 6 mint leaves (chopped)
• 1 handful chopped coriander leaves
• ½ cup cream
• ½ cup curd (beaten)
• 25 gms each of almonds, pistachios and raisins (fried and sliced)
• Silver or gold varakh

Method:
• Take a vessel and add daal, water, turmeric powder and salt. Cook till daal gets soft and dry.
• Heat butter in pan, crackle cumin and cardamom.
• Then add chopped ginger, red chilli powder, tomatoes, turmeric and salt. Saute for 2 mins.
•  Mix daal into masalas and add coriander leaves, mint, cream and curd. Cook till the mixture turns thick. Turn off the heat and add nuts and raisins.
• Add in bowl and cover with silver varakh.
• Serve with parathas or pulao

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