Recipes Made with Classic Garam Masala

Ingredients

1. Maida – 1 bowl
2. Ajwain – 1 tsp
3. Salt – To taste
4. Ghee – 3–4 tbsp
5. Cold Water – As required
6. Oil – 3 tbsp
7. Green Chilli & Ginger Paste – 1 tbsp
8. Boiled Potatoes – 1 bowl
9. Vasant Classic Garam Masala – 1 tbsp
10. Boiled Green Peas – ½ bowl
11. Salt – As required
12. Chaat Masala – 1 tsp
13. Lemon Juice – 1 tsp
14. Chopped Coriander – As required
15. Oil – For frying

Method

For the Samosa Dough:

1. In a mixing bowl, add maida, ajwain, and salt. Add ghee and rub it into the flour using your fingertips until the mixture becomes crumbly and holds its shape when pressed.
2. Gradually add cold water and knead into a firm dough.
3. Cover the dough and allow it to rest for 15–20 minutes.

For the Potato Filling:

1. Heat 3 tbsp oil in a pan. Add green chilli and ginger paste and sauté for a few seconds.
2. Add the boiled potatoes and boiled green peas. Mix well and lightly mash the potatoes, keeping some texture.
3. Add Vasant Classic Garam Masala, salt, and chaat masala. Mix well and cook for a few minutes until the spices are evenly combined.
4. Add lemon juice and chopped coriander. Mix well, turn off the flame, and allow the filling to cool completely.

For Shaping the Samosas:

1. Divide the prepared dough into equal portions. Roll each portion into a thin, oval-shaped sheet and cut it into two halves.
2. Take one half and fold it into a cone, sealing the edge with a little water.
3. Fill the cone with the prepared potato and peas filling.
4. Apply a little water to the open edges and seal the samosa properly.
5. Repeat the same process with the remaining dough and filling.

For Frying:

1. Heat oil in a kadai over medium heat.
2. Carefully add the prepared samosas and fry them on a low to medium flame until they become crisp and golden brown.
3. Remove the samosas from the oil and place them on tissue paper to drain the excess oil.

For Serving:

1. Allow the Punjabi samosas to cool slightly.
2. Serve them hot with green chutney or sweet tamarind chutney.

Ingredients

1. Idli Batter – As required
2. Oil – 2 tbsp
3. Whole Red Chillies – 2
4. Mustard Seeds – 1 tsp
5. Hing (Asafoetida) – ½ tsp
6. Curry Leaves – As required
7. Green Chillies – 2 tsp
8. Turmeric Powder – ½ tsp
9. Steamed Idlis – As required
10. Bell Peppers – ½ bowl
11. Vasant Classic Garam Masala – 1 tbsp
12. Red Chilli Powder – ½ tsp
13. Salt – To taste
14. Chopped Coriander – 1 tbsp

Method

For Steaming the Idli:

1. Pour the idli batter into the idli moulds.
2. Steam the idlis until they are cooked through and soft.
3. Allow them to cool slightly, then cut them into bite-sized pieces.

For Cocktail Idli:

1. Heat oil in a pan and add mustard seeds.
2. Once they crackle, add whole red chillies, hing, and curry leaves. Sauté for a few seconds.
3. Add chopped green chilli and sauté lightly.
4. Add turmeric powder and chopped bell pepper. Cook for a few minutes until the bell pepper is slightly tender.
5. Add Vasant Classic Garam Masala, red chilli powder, and salt. Mix well.
6. Add the steamed idli pieces and gently toss until they are evenly coated with the spices.
7. Finish with chopped coriander and mix well.
8. Serve hot.

Ingredients

1. Soaked Moong Dal – 1 bowl
2. Sliced Ginger – 1 tbsp
3. Whole Garlic – 1 tbsp
4. Green Chillies – 4–5
5. Water – 30 ml
6. Cumin Seeds – 1 tbsp
7. Chopped Coriander – As required
8. Baking Powder – 1 tsp
9. Salt – To taste
10. Vasant Strong Hing – 1 tsp
11. Vasant Classic Garam Masala – 1 tsp
12. Oil – For frying

Method

For the Pakoda Mixture:

1. Drain the soaked moong dal and transfer it to a mixer jar.
2. Add ginger, garlic, green chillies, and water. Grind into a coarse mixture.
3. Transfer the mixture to a bowl and add cumin seeds, chopped coriander, baking powder, and salt.
4. Add Vasant Strong Hing and Vasant Classic Garam Masala. Mix everything well.
5. Allow the mixture to rest for a few minutes.

For Frying:

1. Heat oil in a kadai over medium heat.
2. Drop small portions of the prepared mixture into the hot oil.
3. Fry the pakodas until they become crisp and golden brown.
4. Remove the pakodas from the oil and place them on tissue paper to drain the excess oil.
5. Serve hot with green chutney or your preferred dip.

Ingredients

1. Oil – 3 tbsp
2. Ghee – 3 tbsp
3. Soaked Moong Dal – 1 bowl
4. Soaked Bajra – 1 bowl
5. Water – As required
6. Oil – 2 tbsp
7. Cumin Seeds – 1 tsp
8. Whole Mixed Spices – 1 tbsp
9. Chopped Garlic – 1 tbsp
10. Chopped Ginger – 1 tbsp
11. Chopped Green Chilli – 1 tbsp
12. Chopped Onion – 1 bowl
13. Chopped Tomatoes – 1 bowl
14. Boiled Carrot & Green Peas – 1 bowl
15. Vasant Coriander Powder – 1 tsp
16. Vasant Classic Garam Masala – 1 tsp
17. Turmeric Powder – ½ tsp
18. Salt – To taste
19. Boiled Khichdi – 1 bowl

Method

For the Khichdi:

1. Drain the soaked moong dal and bajra and transfer them to a pressure cooker.
2. Add water, oil, and ghee. Mix well.
3. Pressure cook until the bajra and moong dal are completely cooked.
4. Once cooked, mix the khichdi well and keep it aside.

For the Masala:

1. Heat 2 tbsp oil in a pan and add cumin seeds and whole mixed spices. Sauté for a few seconds.
2. Add chopped garlic, ginger, and green chilli. Sauté lightly.
3. Add chopped onion and cook until translucent.
4. Add chopped tomatoes and cook until soft.
5. Add boiled carrot and green peas. Mix well.
6. Add Vasant Coriander Powder, Vasant Classic Garam Masala, turmeric powder, and salt.
7. Mix well and cook until the spices are well combined.

For Combining:

1. Add the cooked khichdi to the prepared masala.
2. Mix everything well and cook for a few minutes.
3. Add water as required to adjust the consistency.
4. Finish with ghee and mix well.
5. Serve hot.

Ingredients

1. Oil – 3 tbsp
2. Methi – 1 tsp
3. Vasant Strong Hing – 1 tsp
4. Whole Mixed Spices – 1 tbsp
5. Chopped Ginger – 1 tsp
6. Chopped Garlic – 1 tsp
7. Chopped Tomatoes – 1 bowl
8. Potatoes – 1 cup
9. Fresh Green Peas – 1 bowl
10. Water – 500 ml
11. Vasant Classic Garam Masala – 1 tbsp
12. Chopped Coriander – As required

Method

For the Nimona:

1. Heat oil in a pan. Add methi, Vasant Strong Hing, and whole mixed spices. Sauté for a few seconds.
2. Add chopped ginger and garlic and sauté lightly until fragrant.
3. Add chopped tomatoes and cook until they become soft.
4. Add potatoes and fresh green peas. Mix well.
5. Add water and bring the mixture to a boil.
6. Cover and cook until the potatoes and green peas are completely cooked.
7. Add Vasant Classic Garam Masala and mix well.
8. Cook for a few more minutes until the gravy reaches the desired consistency.
9. Finish with chopped coriander and mix well.
10. Serve hot with steamed rice.

Ingredients

1. Ghee – 2 tbsp
2. Mustard Seeds – 1 tsp
3. Chopped Green Chilli – 1 tsp
4. Chopped Ginger – 1 tbsp
5. Crushed Corn – 1 bowl
6. Milk – 1 cup
7. Vasant Classic Garam Masala – 1 tsp
8. Vasant Turmeric Powder – 1 tsp
9. Chopped Coriander – As required

Method

For Bhutte Ki Kees:

1. Heat ghee in a pan and add mustard seeds.
2. Once they crackle, add chopped green chilli and ginger. Sauté lightly.
3. Add the crushed corn and mix well.
4. Add Vasant Turmeric Powder and Vasant Classic Garam Masala. Mix well.
5. Add milk and cook on a medium flame, stirring continuously.
6. Cook until the corn is soft and the milk is absorbed, giving the mixture a creamy consistency.
7. Finish with chopped coriander and mix well.
8. Serve hot.

Ingredients

1. Oil – 2 tbsp
2. Turmeric Powder – 1 tsp
3. Salt – To taste
4. Red Chilli Powder – 1 tsp
5. Vasant Classic Garam Masala – 1 tbsp
6. Tamarind Pulp – 1 tbsp
7. Water – 30 ml
8. Boiled Potatoes – 4–5
9. Masala Peanuts – 1 tbsp
10. Pomegranate Seeds – 1 tbsp
11. Dry Coconut – 1 tsp
12. Chopped Coriander – 1 tbsp
13. Garlic Bread – As required
14. Amul Cheese – As required
15. Nylon Sev – For garnish
16. Chopped Coriander – For garnish

Method

1. Heat oil in a pan. Add turmeric powder, red chilli powder, Vasant Classic Garam Masala, and salt. Sauté well.
2. Add tamarind pulp and water, and mix well to combine all the spices.
3. Mash the boiled potatoes and add them to the pan. Gently mix until the potatoes are well coated with the masala.
4. Add masala peanuts, pomegranate seeds, dry coconut, and chopped coriander. Mix everything well to prepare the dabeli potato mixture.
5. Cut the garlic bread into slices and evenly spread the prepared dabeli mixture over each slice.
6. Top each slice with grated Amul cheese.
7. Toast the garlic bread in an oven or on a pan until the bread turns crisp and the cheese melts.
8. Garnish the prepared dabeli bruschetta with nylon sev and chopped coriander.
9. Serve hot.

Ingredients

1. Green Brinjal (Baingan) – As required
2. Onion, Green Chilli, Ginger & Garlic, finely chopped – 1 bowl
3. Peanut Crush – 1 bowl
4. Chopped Tomato – 1 bowl
5. Mixed Chopped Masala – 1 bowl
6. Oil – ½ cup
7. Cumin Seeds (Jeera) – 1 tsp
8. Mustard Seeds – 1 tsp
9. Turmeric Powder – 1 tsp
10. Red Chilli Powder – 1 tsp
11. Coriander Powder – 1 tsp
12. Vasant Classic Garam Masala – 1 tsp
13. Salt – To taste
14. Water – As required
15. Fresh Coriander Leaves – As required

Method

Prepare the Tadka:

1. Heat oil in a pan over medium flame.
2. Add cumin seeds and mustard seeds.
3. Let them crackle.
4. Add the finely chopped onion, green chilli, ginger and garlic mixture.
5. Sauté until the mixture turns light golden and aromatic.

Prepare the Masala:

1. Add chopped tomatoes and cook until they become soft and mushy.
2. Add turmeric powder, red chilli powder, coriander powder and salt.
3. Mix everything well.
4. Add peanut crush and Vasant Classic Garam Masala.
5. Add a little water and cook the masala until the oil starts to separate.

Prepare the Sabji:

1. Add the green brinjal to the prepared masala.
2. Mix well so that the masala coats the brinjal evenly.
3. Add water as required to achieve the desired gravy consistency.
4. Cover and cook on medium flame until the brinjal becomes soft and tender.
5. Check the seasoning and adjust the salt if required.

Garnishing & Serving:

1. Garnish with freshly chopped coriander leaves.
2. Serve hot with roti, paratha or rice.

Ingredients

1. Oil – ½ cup
2. Cumin Seeds (Jeera) – 1 tsp
3. Whole Spices – 1 tsp
4. Chopped Onion – 1 cup
5. Chopped Ginger & Garlic – 1 cup
6. Chopped Green Chilli – 1 tbsp
7. Chopped Tomato – 1 cup
8. Curd – 1 bowl
9. Sliced Capsicum – 1 bowl
10. Vasant Classic Garam Masala – 1 tsp
11. Turmeric Powder – 1 tsp
12. Coriander Powder – 1 tsp
13. Red Chilli Powder – 1 tsp
14. Salt – To taste
15. Water – As required

Method

Prepare the Tadka:

1. Heat oil in a pan over medium flame.
2. Add cumin seeds and whole spices.
3. Let them crackle.
4. Add chopped onion, ginger, garlic and green chilli.
5. Sauté until the mixture turns light golden and aromatic.

Prepare the Masala:

1. Add chopped tomatoes and cook until they become soft and mushy.
2. Add turmeric powder, red chilli powder, coriander powder and salt.
3. Mix well.
4. Add a little water and cook the masala until the oil starts to separate.

Prepare the Sabji:

1. Add sliced capsicum and toss on high flame for 1–2 minutes, keeping the capsicum slightly crunchy.
2. Lower the flame.
3. Beat the curd until smooth and add it gradually while stirring continuously.
4. Cook on low flame for 2–3 minutes until the curd blends well with the masala.
5. Do not boil on high flame, as the curd may split.
6. Add Vasant Classic Garam Masala and mix well.
7. Check the seasoning and adjust the salt if required.

Serving:

1. Serve hot with roti or paratha.

Ingredients

For the Gatte Dough:

1. Besan (Gram Flour) – 1 bowl
2. Kasuri Methi – 1 tsp
3. Coriander Seeds & Whole Red Chilli, crushed – 2 tbsp
4. Ajwain (Carom Seeds) – 1 tsp
5. Turmeric Powder – 1 tsp
6. Red Chilli Powder – 1 tsp
7. Coriander Powder – 1 tsp
8. Vasant Classic Garam Masala – 1 tsp
9. Salt – To taste
10. Oil – ½ cup
11. Water – As required

For the Sabji Batter:

1. Curd – 1 bowl
2. Besan (Gram Flour) – 1 small bowl
3. Turmeric Powder – 1 tsp
4. Red Chilli Powder – 1 tsp
5. Coriander Powder – 1 tsp
6. Vasant Classic Garam Masala – 1 tsp
7. Salt – To taste
8. Water – As required

For the Sabji:

1. Oil – ½ cup
2. Cumin Seeds (Jeera) – 1 tsp
3. Fenugreek Seeds (Methi) – 1 tsp
4. Chopped Onion, Ginger & Garlic – 1 tbsp
5. Tomato Puree – 1 cup
6. Prepared Curd-Besan Batter – 1 bowl
7. Boiled Gatte – As required
8. Tadka – As required
9. Fresh Coriander Leaves – As required

Method

Prepare the Gatte Dough:

1. In a bowl, add besan, Kasuri Methi, crushed coriander seeds and whole red chilli, ajwain, turmeric powder, red chilli powder, coriander powder, Vasant Classic Garam Masala and salt.
2. Add oil and mix well.
3. Gradually add water and knead into a firm dough.
4. Divide the dough into small portions and roll each portion into long cylindrical logs.
5. Boil water in a pan and carefully add the gatte logs.
6. Boil until the gatte float to the surface and become firm.
7. Remove the gatte from the water and let them cool slightly.
8. Cut the gatte into small, bite-sized pieces and keep aside.

Prepare the Sabji Batter:

1. In a bowl, whisk the curd until smooth.
2. Add besan, turmeric powder, red chilli powder, coriander powder, Vasant Classic Garam Masala and salt.
3. Add water gradually and whisk to make a smooth, lump-free batter.
4. Keep the prepared batter aside.

Prepare the Sabji:

1. Heat oil in a pan over medium flame.
2. Add cumin seeds and fenugreek seeds and let them crackle.
3. Add chopped onion, ginger and garlic.
4. Sauté lightly until aromatic.
5. Add tomato puree and cook until the oil starts to separate.
6. Lower the flame and gradually add the prepared curd-besan batter, stirring continuously.
7. Add water as required and bring the gravy to a gentle boil.
8. Add the boiled gatte pieces and mix gently.
9. Cook on low-medium flame for 5–6 minutes, allowing the gatte to absorb the flavours of the gravy.

Tadka & Garnishing:

1. Add the prepared tadka over the sabji.
2. Garnish with freshly chopped coriander leaves.
3. Serve hot.

Ingredients

1. Oil – ½ cup
2. Fenugreek Leaves (Methi) – 1 tsp
3. Chopped Onion, Green Chilli, Ginger & Garlic – 2 tbsp
4. Chopped Tomato – 1 bowl
5. Fresh Green Peas – 1 bowl
6. Boiled Potato – 1 bowl
7. Vasant Classic Garam Masala – 1 tsp
8. Red Chilli Powder – 1 tsp
9. Turmeric Powder – 1 tsp
10. Coriander Powder – 1 tsp
11. Salt – To taste
12. Water – As required

Method

Prepare the Tadka:

1. Heat oil in a pan over medium flame.
2. Add methi and let it splutter lightly.
3. Add chopped onion, green chilli, ginger and garlic.
4. Sauté until the mixture turns light golden brown and aromatic.

Prepare the Masala:

1. Add chopped tomatoes and cook until they become soft and mushy.
2. Add turmeric powder, red chilli powder, coriander powder and salt.
3. Mix well.
4. Add a little water and cook the masala until the oil starts to separate.
5. Add Vasant Classic Garam Masala and mix well.

Prepare the Sabji:

1. Add fresh green peas and mix well with the prepared masala.
2. Add boiled potatoes, cut into cubes.
3. Toss gently so that the potato pieces do not break.
4. Add water as required to achieve the desired gravy consistency.
5. Cover and cook on low-medium flame for 5–6 minutes, or until the peas are tender.
6. Check the seasoning and adjust the salt if required.

Serving:

1. Serve hot with roti or rice.

Ingredients

1. Oil – 1 cup
2. Whole Spices – 1–2 tbsp
3. Onion – 1 bowl
4. Chopped Tomato – 1 bowl
5. Coriander Stems – As required
6. Chopped Masala – 1 bowl
7. Overnight-Soaked Chana (Chickpeas) – 1 bowl
8. Vasant Classic Garam Masala – 1 tsp
9. Turmeric Powder – 1 tsp
10. Red Chilli Powder – 1 tsp
11. Coriander Powder – 1 tsp
12. Salt – To taste
13. Water – As required

For Garnishing:

1. Onion Rings – As required
2. Fresh Green Chilli – As required
3. Ginger, sliced – As required

Method

Prepare the Tadka:

1. Heat oil in a pan over medium flame.
2. Add whole spices and sauté for a few seconds until aromatic.
3. Add chopped masala and onion.
4. Sauté until the onion turns golden brown.

Prepare the Masala:

1. Add chopped tomatoes and coriander stems.
2. Cook until the tomatoes become soft and mushy.
3. Add turmeric powder, red chilli powder, coriander powder and salt.
4. Mix well.
5. Add a little water and cook the masala until the oil starts to separate.
6. Add Vasant Classic Garam Masala and mix well.

Prepare the Chana:

1. Add the overnight-soaked chana to the prepared masala.
2. Mix well so that the chana is evenly coated with the masala.
3. Add water as required.
4. Cover and cook on medium flame until the chana becomes soft and tender.
5. Check the seasoning and adjust the salt if required.
6. Lightly mash a few chana to naturally thicken the gravy.

Garnishing & Serving:

1. Garnish with onion rings, fresh green chilli and sliced ginger.
2. Serve hot.

Ingredients

1. Butter – 1 cube
2. Oil – 3–4 tbsp
3. Chopped Onion – 1 cup
4. Chopped Ginger, Garlic & Green Chilli – 3–4 tbsp
5. Capsicum – 1 cup
6. Chopped Tomato – 1 cup
7. Grated Paneer – 1 bowl
8. Fresh Cheese, grated – As required
9. Vasant Classic Garam Masala – 1 tsp
10. Turmeric Powder – 1 tsp
11. Red Chilli Powder – 1 tsp
12. Coriander Powder – 1 tsp
13. Salt – To taste
14. Water – As required

For Garnishing:

1. Spring Onion – As required
2. Extra Grated Cheese – As required

Method

Prepare the Tadka:

1. Heat oil and butter together in a pan over medium flame.
2. Add chopped ginger, garlic and green chilli.
3. Sauté for a few seconds until aromatic.
4. Add chopped onion and sauté until translucent.
5. Add capsicum and sauté for 1–2 minutes.

Prepare the Masala:

1. Add chopped tomatoes and cook until they become soft and mushy.
2. Add turmeric powder, red chilli powder, coriander powder and salt.
3. Mix well.
4. Add a little water and cook the masala until the oil starts to separate.
5. Add Vasant Classic Garam Masala and mix well.

Prepare the Ghotala:

1. Add grated paneer to the prepared masala.
2. Mix gently so that the paneer blends evenly with the masala.
3. Add water as required to adjust the consistency.
4. Cook for 2–3 minutes on medium flame until everything blends well.
5. Add grated fresh cheese on top.
6. Mix lightly or let the cheese melt over the ghotala, as preferred.
7. Check the seasoning and adjust the salt if required.

Garnishing & Serving:

1. Garnish with chopped spring onion and extra grated cheese.
2. Serve hot.

Ingredients

1. Oil – 1 cup
2. Whole Spices – 2–3 tbsp
3. Onion – 1 cup
4. Chopped Green Chilli & Garlic – 1 cup
5. Tomato Puree – ½ cup
6. Boiled Rajma (Kidney Beans) – 1 bowl
7. Vasant Classic Garam Masala – 1 tsp
8. Red Chilli Powder – 1 tsp
9. Coriander Powder – 1 tsp
10. Turmeric Powder – 1 tsp
11. Salt – To taste
12. Water – As required

For Garnishing:

1. Sliced Ginger – As required

Method

Prepare the Tadka:

1. Heat oil in a pan over medium flame.
2. Add whole spices and let them crackle.
3. Add chopped green chilli and garlic.
4. Sauté for a few seconds until aromatic.
5. Add chopped onion and sauté until golden brown.

Prepare the Masala:

1. Add tomato puree and cook until the oil starts to separate.
2. Add turmeric powder, red chilli powder, coriander powder and salt.
3. Mix well.
4. Add a little water and cook the masala thoroughly.
5. Add Vasant Classic Garam Masala and mix well.

Prepare the Curry:

1. Add boiled rajma and mix well with the prepared masala.
2. Add water as required to adjust the gravy consistency.
3. Cover and cook on medium flame for 8–10 minutes, allowing the rajma to absorb the flavours of the masala.
4. Lightly mash a few rajma to naturally thicken the gravy.
5. Check the seasoning and adjust the salt if required.

Garnishing & Serving:

1. Garnish with sliced ginger.
2. Serve hot with rice or roti.

Ingredients

For Boiling the Matar:

1. Overnight-Soaked Matar (Dried Green Peas) – 1 bowl
2. Water – As required
3. Turmeric Powder – 1 tsp
4. Salt – To taste

For the Usal:

1. Oil – ½ cup
2. Cumin Seeds (Jeera) – 1 tsp
3. Onion – 1 cup
4. Chopped Ginger & Garlic – 1 cup
5. Chopped Green Chilli & Fresh Garlic Leaves – 1 cup
6. Tomato Puree – 1 cup
7. Vasant Classic Garam Masala – 1 tsp
8. Coriander Powder – 1 tsp
9. Turmeric Powder – 1 tsp
10. Red Chilli Powder – 1 tsp
11. Salt – To taste
12. Boiled Matar – As required
13. Water – As required

For Serving & Garnishing:

1. Green Chutney – As required
2. Imli (Tamarind) Chutney – As required
3. Sev – Generously, as required

Method

Boil the Matar:

1. Soak the matar overnight.
2. Drain and rinse the soaked matar.
3. Boil the matar with water, turmeric powder and salt until soft and tender.
4. Keep the boiled matar aside.

Prepare the Tadka:

1. Heat oil in a pan over medium flame.
2. Add cumin seeds and let them crackle.
3. Add chopped onion, ginger, garlic, green chilli and fresh garlic leaves.
4. Sauté until the mixture turns golden and aromatic.

Prepare the Masala:

1. Add tomato puree and cook until the oil starts to separate.
2. Add turmeric powder, red chilli powder, coriander powder and salt.
3. Mix well.
4. Add Vasant Classic Garam Masala and mix thoroughly.

Prepare the Usal:

1. Add the boiled matar to the prepared masala.
2. Mix well so that the matar is evenly coated with the masala.
3. Add water as required to achieve the desired usal consistency.
4. Cover and cook on medium flame for 5–6 minutes.
5. Check the seasoning and adjust the salt if required.

Serving & Garnishing:

1. Pour the prepared usal into a serving bowl.
2. Top with green chutney and imli (tamarind) chutney.
3. Garnish generously with sev.
4. Serve hot.

Ingredients

1. Oil – 1 cup
2. Cumin Seeds (Jeera) – 1 tsp
3. Onion – 1 cup
4. Chopped Garlic – 1 tbsp
5. Chopped Ginger – 2 tbsp
6. Chopped Green Chilli & Coriander Stem Paste – 1 tbsp
7. Fresh Green Chilli – 1 tsp
8. Chopped Tomato – 1 cup
9. Bhindi (Okra) – 1 bowl
10. Vasant Classic Garam Masala – 1 tsp
11. Red Chilli Powder – 1 tsp
12. Coriander Powder – 1 tsp
13. Turmeric Powder – 1 tsp
14. Bhindi Masala – 1 tsp
15. Coriander Seeds & Whole Red Chilli, crushed – 2 tbsp
16. Salt – To taste

Method

Prepare the Tadka:

1. Heat oil in a pan over medium flame.
2. Add cumin seeds and let them crackle.
3. Add chopped garlic, ginger, green chilli and coriander stem paste.
4. Sauté for a few seconds until aromatic.
5. Add chopped onion and sauté until light golden.

Prepare the Masala:

1. Add chopped tomato and fresh green chilli.
2. Cook until the tomatoes become soft.
3. Add turmeric powder, red chilli powder, coriander powder, bhindi masala and salt.
4. Add crushed coriander seeds and whole red chilli.
5. Mix well and cook the masala until the oil starts to separate.

Prepare the Sabji:

1. Add bhindi and mix well so that the masala coats the bhindi evenly.
2. Add Vasant Classic Garam Masala and toss gently.
3. Cover and cook on low-medium flame until the bhindi is soft and cooked through.
4. Stir occasionally to prevent the bhindi from sticking to the pan.
5. Check the seasoning and adjust the salt if required.

Serving:

1. Serve hot with roti or paratha.