15 Flavorful Recipes Using Garam Masala (2024)

FAQs

What can I use garam masala for? ›

This Indian cooking staple can be used in sauces or marinades, as part of a dry rub on meats, cooked with onions as the base of a curry or soup, or sprinkle some over your vegetables before roasting them. Try these Masala Mixed Nuts or Masala Paneer Kathi Rolls to get started using this flavorful spice blend.

What Does It Taste Like? Garam masala adds warmth, sweetness, floral notes, and a touch of heat from the black pepper. It is intended to be a fragrant spice as well as flavorful. While cumin, coriander, and turmeric may remind you of curry, garam masala is generally not firey hot.

Garam Masala

India's most famous seasoning is Garam masala. It's actually a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, pepper, and some others. It is the used in many dishes, including Chana Masala.

No. Garam Masala is a spice mix that is typically added to a curry or a dry dish right at the end of its cooking and mixed well. Many times, it is also sprinkled on the top after serving the dish. So, Garam Masala is not used to form the base of a curry or base spice mix.

The aroma of masala found in powdered form evaporates if left in open and exposed to air for long. As a general rule, dry herbs remain fresh for about 4 years. If you keep garam masala for long, it may not taste bad (and will not cause any harm to eat), but it will lose the freshness and flavour.

For the best application of garam masala, it needs to be cooked (i.e., this is not the spice blend to sprinkle raw over cucumbers or dips). Begin by sautéing it with your aromatics at the start of cooking, add it midway to perfume the entire stew or braise, or do both.

Heating on high will only burn your spice, and you will be left with the burnt smelling masala. Add the garam masala in the end when it comes to putting your spice mix in your food preparation. You can, of course, experiment with the recipe and try adding it at other stages.

It can be added at the start of cooking, but it's more usual to add it at the end or to sprinkle it over food just before it's served, a little like salt and pepper.

Store the garam masala in an airtight container in a cool, dry, dark place (such as a pantry or spice cabinet) for up to six months.

Rightfully called as the 'King of Masalas', the Kitchen King Masala can add truckloads of flavour to a splendid variety of curry based dishes.

Which masala is best for meat? ›

Chukde's meat masala can be used for spicing up various dishes, such as mutton and chicken gravy. It can also be used for grilling, roasting and frying chicken and mutton products.

Kitchen King Masala brings authentic North Indian spice flavours to your dishes. It has spices like coriander, turmeric, and red chilli and more, making Kitchen King Masala, a must-have! Add Suhana's Kitchen King Masala to your curries, gravies and stir-fries to enjoy their true essence.

Fresh and fragrant

Dev Biswal explains: 'Generally, it's better to add garam masala at the end of the cooking process, as it works on an aromatic level, raising the whole nature of the dish. ' So stir a little into your curry just before serving to release all those fresh, vibrant aromas.

At least the garam masala that I'm familiar with is like that. You should try toasting all your spices before you grind and mix them: It only takes a few extra minutes and it adds so much extra flavour, I really miss it when the spices aren't toasted.

Using too much garam masala: Garam masala is a strong spice blend, so a little goes a long way. If you use too much, your dish will be too spicy and overwhelming. Adding garam masala too early: Garam masala should be added towards the end of cooking, when the flavors have had a chance to develop.

Though spices are typically fried at the start of a recipe, there are also benefits to adding them later on. Dev Biswal explains: 'Generally, it's better to add garam masala at the end of the cooking process, as it works on an aromatic level, raising the whole nature of the dish.

Make sure you include garam masala in your regular cooking.

Kitchen spices, besides adding flavour to our food, are known for their ability to fight a host of health issues. From curing digestive problems to boosting immunity, the antioxidants in them are extremely helpful for the body.

Cooking with Curry Powder: Curry Powder enters the early stages of cooking, infusing dishes with its mild and comforting notes. In contrast, Garam Masala steps onto the scene towards the end, adding not just flavor but an aromatic crescendo that tantalizes the senses.

Enhances the process of digestion

Consequently, give the spice mixture a try in daily meals if one wishes to reap this benefit. Additionally, some research implies that the warming effects of garam masala may also aid in boosting the body's metabolic rate. Health will unquestionably improve as a result of this.