Stir Fry or sauté using Tri-Rhizome Garam Masala:

Benefits: Because of its antioxidant and anti-inflammatory properties, turmeric can contribute to healthy digestion (Tri-Rhizome Garam Masala for cooking). The main benefit of adding garam masala to your food is that it stimulates appetite and boosts digestion by promoting release of gastric juices in the stomach. Cloves and cumin in the garam masala keep indigestion at bay and cloves also help in preventing acidity. A perfect blend for any kind of cooking (Sauté and stir-fry) including Thai, Chinese, Asian, Indian etc. This paste is highly recommended for marinating too. 

Ingredients: 

1. Tri-rhizome Garam Masala (Green cardamom, clove, cumin, coriander seeds, curry leaves, fenugreek, black cardamom, bay leaves, mace, black pepper, cinnamon, nutmeg and star anise).  Gluten free. Prepared using Grandma’s recipe.

2. Ghee 

3. Dehydrated Curry leaves: 

Uses: 

Sauté/Stir Fry:  

1. Add two tablespoons of Ghee to a large skillet and heat over medium heat.

2. Add tri-rhizome Garam Masala and season with salt and pepper (and garlic if needed). Cook for 3 to 5 minutes or until it turns brown. Remove from skillet.

3. Add all the veggies, stirring occasionally, just until crisp tender (5-10 min). Add dehydrated curry leaves and stir for 3-5 minutes. 

4. Serve with rice and/or chowmein if desired.