Box pack
Garam Masala 100g
₹100
Free shipping on orders of ₹499 or more
A warm, aromatic garam masala of coriander, cumin, cardamom, clove, cinnamon and mace to finish curries, dals, sabzis and pulao.
- Packaging
- Box pack
- Availability
- In stock
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Garam Masala 100g
- Net quantity
- Pack of 1: 100g
- Pack of 2: 2 × 100g (200g in all)
- Pack of 3: 3 × 100g (300g in all)
- Pack of 4: 4 × 100g (400g in all)
- MRP
- Pack of 1: ₹100 (inclusive of all taxes)
- Pack of 2: ₹200 (inclusive of all taxes)
- Pack of 3: ₹300 (inclusive of all taxes)
- Pack of 4: ₹400 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Coriander Powder, Cumin Powder, Ginger Powder, Cinnamon Powder, Fenugreek Powder, Yellow Chilli Powder, Bay Leaf Powder, Black Pepper Powder, Red Chilli Powder, Fennel Powder, Clove Powder, Mace Powder, Nutmeg Powder, Green Cardamom Powder, Black Cardamom Powder.
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Garam Masala is the finishing blend of a North Indian kitchen. Coriander and cumin form the base, ginger and black pepper add warmth, and green and black cardamom, clove, cinnamon, bay leaf, nutmeg and mace bring the sweet, heady aroma that fills the room the moment it meets hot food. A little red and yellow chilli gives it a gentle glow rather than real heat.
Stir it into rajma, chhole, dal makhani, paneer and mixed vegetable gravies, keema, or chicken and mutton curries, or sprinkle a pinch over pulao, aloo sabzi and raita.
Tip: add it with the onion-tomato masala as the back of the box suggests, then sprinkle a little extra just before serving for a fresher aroma. Close the box tightly between uses.
- Best for
- Rajma, chhole, dal makhani, paneer butter masala, mixed veg, chicken curry, keema, pulao
- How to use
Fry sliced onions in oil until light golden, then add 1 tablespoon of the garam masala with red chilli powder, coriander powder and salt to taste; this suits a family-sized pot of about 500 g vegetables or lentils. Add chopped tomatoes and cook for 2 to 3 minutes until the oil separates, then add the vegetables or lentils and water for the gravy. Cover and cook on low heat until tender, and garnish with ginger juliennes, coriander and green chilli.
