Sachet
Garam Masala Pouch
₹10
Free shipping on orders of ₹499 or more
Kokora Garam Masala in a 12 g sachet: a warm, fragrant blend with cardamom, cinnamon, cloves and cumin for curries, dals, pulao and biryani.
- Packaging
- Sachet
- Availability
- Sold out
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Garam Masala Pouch
- Net quantity
- 1 sachet: 12g
- Pack of 12: 12 × 12g (144g in all)
- Pack of 24: 24 × 12g (288g in all)
- MRP
- 1 sachet: ₹10 (inclusive of all taxes)
- Pack of 12: ₹120 (inclusive of all taxes)
- Pack of 24: ₹240 (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 brings the sweet, warm fragrance that rounds off a North Indian curry. Cardamom, cinnamon, cloves and cumin come through clearly, with black pepper and a little chilli adding gentle warmth rather than sharp heat.
Use it in the masala base of chicken, mutton and egg curries, in dal makhani, rajma and chhole, in pulao and biryani, or stirred into a paneer gravy. A 12 g sachet means a fresh batch for the dish in front of you instead of a box that sits open for months.
Tip: add most of the masala with the onions and tomatoes, then sprinkle a final pinch over the dish just before you turn off the heat. The late pinch keeps the aroma bright.
- Best for
- Chicken curry, mutton curry, egg curry, dal makhani, rajma, chhole, paneer butter masala, pulao, biryani
- How to use
For a family-size pan of vegetables or dal, fry onions until light golden, then add about 1 tablespoon of garam masala with red chilli, coriander powder and salt to taste. Add chopped tomatoes and cook for 2 to 3 minutes until the oil separates, then add the vegetables or lentils with water and simmer until tender. For meat curries, pulao and biryani use more to taste, and keep a pinch back to sprinkle over the finished dish.
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