Always add garam masala powder near the end of cooking. This keeps the aroma strong and gives your dish a rich, warm flavour in every bite.
Dal - add a pinch just before serving Pulao - stir in early to blend into the rice Vegetable curry - sprinkle at the end to finish the dish
– Adding too much and making the dish bitter – Putting it in too early and losing all the aroma – Using an old pack that has no smell or freshness left
Use a quarter to half a teaspoon for a dish that serves four people. Always start with less and add more only if needed after tasting.
Garam masala powder has been part of Indian cooking for over 500 years. A good quality pack stored in an airtight container stays fresh and aromatic for up to 12 months.
SGR 777 garam masala powder is slow roasted, FSSAI certified, and available in 100g and 1kg packs. Pure flavour and real aroma in every dish you cook.