Badshah Punjabi Garam (Gravyi) Masala - 100g

Rich flavour, deep colour, and very little heat – Badshah Premium Garam Masala blend is the traditional backbone of many Indian dishes, from South Indian to Punjabi cuisines.Every garam masala blend is a little different and suitable for particular cuisines. It can be hard to choose the right blend for Punjabi dishes which is why Badshah’s Punjabi Garam Masala has the perfect ratio of spices for just that purpose. Add it to your chhole or saag and taste the difference.
Recipe: 
Dum Aloo 

1. Peel and place 750 grams potato in a pan of cold water. In a pan heat 3 tbsp oil.
2. Now pat each potato dry and pierce deep with a fork several times. 
3. This will allow the masalas to be absorbed deep into the potato. Fry until the potatoes are deep brown in colour.
4. Now remove the potatoes and in the same pan add an additional 4 tbsp of oil. 
5. Add a pinch of asafoetida and 50 grams fennel (saunf) seeds.
6. Grind and puree 3 onions, 4 cloves garlic and 1 inch fresh ginger. Add this to the pan and sauté for 5-8 minutes.
7. Take 200 grams of fresh yoghurt and whisk properly. Add it into the pan.
8.  Add the shallow fried potatoes to the pan. Add 3 tsp Badshah red chilly powder, 2 tsp cardamom powder, 1 tsp Badshah Coriander powder, 2 tsp Badshah Turmeric powder, 3 tsp salt, 1 stick cinnamon and 3 tbsp Badshah Dum Aloo powder. Stir for 3-5 minutes.
9. Add 2 cups of water and cook covered for 10-12 minutes on a low flame. Stir randomly.
10. Garnish with finely chopped coriander and serve hot with Indian breads or rice.

Ingredients:
CuminCorianderCinnamon LeavesClove SticksBlack PepperDry GingerStone FlowerKachadiBig CardamomIodised SaltSeasame SeedsCinnamonGreen CardamomCloveStar AniseedCompounded AsafoetidaCitric Acid