Rajah Garam Masala [ Case of 10x400g]

Garam masala has endless culinary uses. It is usually added in small quantities at the end of the cooking process, or along with the tempering in curries, vegetarian dishes, soups or stews. It can be used while tempering dals (split pulse) and khichdis (a dish of rice and legumes) or added to marinades. Garam masala can be used alone or along with other seasonings but if it is added in great quantities or cooked for too long, it can overpower the dish with its strong flavour. The best way to store garam masala is in an airtight container, in a cool and dark place.