| Cuisine | Indian |
|---|---|
| Specialty | Suitable for Vegetarians |
| Weight | 100 Grams |
| Ingredient Type | Vegetarian |
| Brand | Everest |
| Region Produced In | india |
| Item package quantity | 1 |
| Form | Powder |
| Serving Recommendation | 1 tablespoon |
| Package Information | Bottle |
| Package Information | Box |
| Manufacturer | Everest |
| Allergen Information | Allergen-Free |
| Item model number | 8901786101009 |
| Net Quantity | 100.0 gram |
| Product Dimensions | 40 x 90 x 140 cm; 100 g |
| Ingredients | Coriander, black pepper, cumin, dry ginger, cinnamon, fennel, clove, cardamom, nutmeg, salt |
| Country of Origin | India |
| Imported By | B00NR8CVL8 |
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1) Pressure cook 200 gm sliced cauliflower and 200 gm sliced potatoes in 4 cups of water. Strain and keep aside. Keep the water. 2) Fry 2 large chopped onions in 1/3 cup oil, till brown. Add puree of 1 large onion, 1 inch fresh ginger 5 and 4 cloves of garlic. Saute for 10 mins. 3) Add 1 tsp each of turmeric, coriander and black pepper powder and stir. 4) Put 250 gms of tomato puree and saute. 5) Add cauliflower, potatoes and strained water, then cook till tender. 6) Add salt to taste and 1 1/2 tsp of Everest Garam Masala. Stir, cook for 3 minutes. Remove from fire and keep it covered for 5 mins. Lastly, serve!
