EVEREST-A Perfect Blend of Pure Spices

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INGREDIENTS

^. Black Cardamom
^. Black Pepper
^. Caraway
^. Cassia
^. Cassia Leaf
^. Clove Leaf
^. Cloves
^. Cumin
^. Dry Ginger
^. Mace
^. Pepper Long

This EVEREST blend is pepper based and specifically blended to impart more pungency. It is more commonly used in North India which experience some of the coldest winter months in the subcontinent and hence prefers a more pungent blend. It gives a dark brown gravy.

This is a multi-cuisine blend, though used most in veg preparations like Potato vada, Aloo Tikki, Cutlets, Pattice, Samosas etc.

METHI ALOO

Soak ž cup fenugreek leaves in a bowl of lightly salted water for ˝ hr. strain & chop finely.

Heat 2 tbsp of oil. Saute, 1 chopped green chilli, 2 chopped garlic cloves.

Add chopped fenugreek leaves and fry for a minute. Add almond sized potatoes (250 gms), 1/8 tsp turmeric powder, 1 tsp of chopped coriander leaves and stir fry for 2 mins.

Cover and cook in low flame till potatoes are done. Add 1˝ tsp of EVEREST Punjabi Garam Masala. Stir. Keep on fire for a few minutes. Remove & keep covered for a few minutes. Serve.

TIP: 500 gms vegetables or 1 litre of ready dal needs 1˝ tsp Punjabi Garam Masala.

Samosa, Potato Vada, Kachori and all types of farsans taste best with EVEREST Punjabi Garam Masala.