Garam Masala is found in many meat and vegetable curry recipes. It can be mixed with yoghurt as a delicious sauce or added to desserts (doughnuts, rice pudding, fresh orange fruit salad…).
When ground with a pestle and mortar, it will spice up sautéed chicken, a spicy soup, a vegetable tart or Indian-style fish. In Hindi, Garam means “spicy” and Masala means “spice mix”. It’s a roasted spice mix
which is widely used in North Indian cuisine, and has enchanted the rest of India and Pakistan. Here's what you'll need to make your own Garam Masala mix: fenugreek, cinnamon, fennel, black pepper, green cardamom, coriander
|Shelf life||5 years|
|Ingredient||Fenugreek, cinnamon, fennel, black pepper, green cardamom, coriander|