Coriander, Salt, Dry mango, Black Pepper, Red chili, Cumin, Pomegranate Seeds, Bay Leaves, Black Cardamom, Fenugreek, Ginger, Anis.
Usage:
Saut’c the masala in onions and tomatoes till they turn a deep reddish-brown. Add boiled or fried vegetables and cook for a few minutes. Lastly finish with roughly cut dices of onion, tomatoes, and capsicum for a complete Kadhai preparation.
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