Everest Garam Masala
It is widely used all over India on account of its being a less pungent garam masala. Fennel, Tejpatta (Cinnamon leaves), and Trifala imparts a cooling effect to this blend.
It is used essentially for preparing vegetarian dishes requiring a gravy. Gujaratis and Marwaris normally use it in lentils (dal), and for filling in snacks such as samosa, usal, patra, farsan etc.
Ingredients: Anistar, Black Cardamom, Black Pepper, Caraway, Cassia, Cassia Leaf, Chilli, Clove, Clove Leaf, Common Salt, Coriander, Cumin, Dry Ginger and Fennel Seeds.