TRS - Garam Masala Whole 200g

TRS Garam Masala Whole is the unground blend — whole warm spices left intact so you can fry them in the oil at the start of a dish, or grind them fresh when you want the aroma at full strength.

Best for

• Biryani, pulao and korma
• Grinding your own garam masala powder
• Slow-cooked meat curries and rich gravies

How to cook it

Heat ghee or oil until it shimmers, add a spoonful of the whole spices and let them crackle and swell for ten to fifteen seconds before the onions go in — that is the whole point of using them whole. Fish out the larger pieces before serving. To grind your own, dry-roast a batch until fragrant, cool completely, then mill and keep in a small airtight jar.

Pack and storage

200 g. Store in a cool, dry place, sealed after opening.