If you like Indian, then the best thing to have is a really good - quality fresh -
ground garam masala.
Add kasuri methi,
ground garam masala powder and cashew nut paste and mix well.
Not exact matches
Add this mixture to the chicken along with the
garam masala, turmeric, chile peppers, salt and
ground cayenne pepper.
The Vitamix I bought from Costco came with a dry -
grinding jar which is good to make
garam masala, sambar powder, etc..
3 + tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1 tablespoon black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon
ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons
garam masala
Once it starts to leave the sides of the pan then add tomato paste,
garam masala powder, kasoori methi and freshly
ground spices.
Roast for about 20 seconds then add the
ground spices (cumin,
garam masala, nutmeg and cinnamon), cloves and juniper berries.
With this recipe, I see an opportunity to riff on saag paneer — maybe swap out the swiss for some paneer and add a pinch of
garam masala and
ground nutmeg for a little indian flair just to see what happens...
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons
garam masala 1 teaspoon
ground cumin 1 teaspoon
ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
Ground cinnamon, nutmeg,
garam masala and vanilla bean powder.
In a small bowl, combine
garam marsala with 1 teaspoon salt and 1/2 teaspoon fresh
ground black pepper.
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp
garam masala powder 1 tbsp
ground cumin 1...
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons
garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon
ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
I also mixed my own
garam masala type spice using
ground spices I already had.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and
ground to paste 1/2 tsp
garam masala Coriander leaves for garnish Salt to taste
1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 teaspoons fresh ginger, grated 1 tablespoon
ground coriander 2 teaspoons
ground cumin 1/2 teaspoon
ground cayenne pepper 1 teaspoon
ground turmeric 2 teaspoons paprika 1 teaspoon
garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)
To make an Indian - flavored popcorn, replace the spices below with 1/2 teaspoon curry powder, 1/2 teaspoon
garam masala, 1/4 teaspoon
ground turmeric, and 1/4 teaspoon
ground black pepper.
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of
ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon
garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
Add tomato paste, curry powder,
garam masala, ginger, and
ground coriander.
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp
garam masala powder 1 tbsp
ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp
ground coriander 1/4 tsp
ground fennel seeds 1/8 tsp
ground cloves 1/2 tsp
ground cumin 1 heaped tsp
garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Saag Chicken -------- 2 lbs chicken breast, cubed 5 cloves garlic, minced 2 large onions, minced 1 (400g) can crushed tomatoes 1 inch ginger, minced 4 tbsp milk 4 bunches spinach, washed & chopped 2 tbsp butter 3/4 tsp cayenne pepper 1 tsp
ground coriander 1/2 tsp turmeric powder 2 big cardamom pods 2 whole cloves 7 tsp oil 1 tsp
garam masala 1/2 tsp salt
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger - garlic paste 1 teaspoon
garam masala 1 teaspoon chili powder 1 teaspoon
ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon
garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
I mixed the lamb with
garam masala, ginger garlic paste, chiles,
ground almonds and bread, which gives the kebabs a denser texture.
1tsp each
ground coriander, fennel seeds, cumin, turmeric,
garam masala, black pepper, chilli flakes and
ground cinnamon
This classic Shepherd's Pie dish is reimagined with
Ground Beef and warm, exotic spices such as
garam masala, turmeric, and ginger, topped with mashed cauliflower.
Heat another large skillet with a teaspoon of oil and fry the puree with the chilli paste,
garam masala and
ground cumin for 10 - 15 minutes on a medium / high heat until most of the moisture is gone.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon
ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons
garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Use a blend of 1 tsp cinnamon, 2 tsps
garam masala, 1 tsp cloves, 1 tsp freshly
ground black pepper, 1/2 (or to taste) tsp dried chili peppers, 1 tbsp freshly
ground ginger, 4
ground cloves and 1 tsp
ground / powder cardamon and add to onion / garlic mixture with 1/2 tbsp butter.
Italian — 1 tsp each of dried basil, oregano and rosemary Mexican — 1 tsp cumin, 2 tsp chili powder, 1 tsp oregano, a few dashes of cayenne pepper Indian — 1 tsp ginger, 1 tsp
ground corriander, 1/2 tsp turmeric, 2 tsp cumin, 2 tsp
garam masala, a few dashes of cayenne pepper
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons
ground cumin (preferably freshly
ground) 1/2 teaspoon
ground turmeric 1/2 teaspoon coriander or
garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
Soup: 1 tablespoon canola oil — left out 1 yellow onion, chopped — no thanks 3 garlic cloves, minced 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1/2 teaspoon
ground ginger 1/2 teaspoon
garam masala 1/4 teaspoon
ground cayenne pepper 1/4 teaspoon
ground tumeric — left out because I didn't have any 6 cups low sodium chicken broth 1 15 - ounce can diced tomatoes (I apparently can't read and used a 28 ounce can!)
Sprinkle with
garam masala, salt and some freshly
ground black pepper; stir to coat.
Roasted Parsnips and Carrots with Hazelnuts 1 pound parsnips 1 pound carrots 2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil 1 teaspoon
garam masala 1/2 teaspoon fine sea salt Freshly
ground black pepper 1/4 cup chopped toasted hazelnuts Meyer lemon or orange wedges
2 tablespoons extra-virgin olive oil 1 pound parsnips, peeled and chopped (about 3 cups) 1/2 pound sunchokes, peeled and chopped (about 1 cup) 4 - 5 garlic cloves, chopped 2 teaspoons
garam masala 1 teaspoon
ground cumin 1/2 teaspoon
ground turmeric 1/2 teaspoon salt, plus more for seasoning 2 cups water 1 1/2 cups low - sodium vegetable broth 1 1/2 cups unsweetened coconut milk or unsweetened coconut cream 1 tablespoon fresh lemon juice freshly
ground pepper farro, barley or brown rice, cooked (optional)
In a small bowl, mix together the
ground coriander, cayenne pepper,
garam masala and cumin.
I didn't have cumin or
ground coriander so replaced it with
garam masala - so delicious, thanks again!
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon
ground turmeric 1/2 teaspoon freshly
ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon
garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to
grind into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving
Kashmiri - Style Kidney Beans with Parsnips 4 parsnips, peeled and cubed 1 cup water 1/2 tsp salt 1 14.5 - oz can kidney beans, drained 2 tbsp vegetable oil 1/2 tsp whole cumin seeds 1/2 tsp whole fennel seeds 1 cup finely chopped red onion 1/2 tsp minced fresh ginger root 3 garlic cloves, crushed 1 cup chopped tomatoes 1/2 tsp salt 1 tsp paprika 1/2 tsp turmeric 1/2 tsp
ground ginger 2 tbsp water 1/2 tsp
garam masala cilantro, to garnish
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp
garam masala 1 tsp
ground coriander 1 tsp
ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
These three ingredients: 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 2 teaspoons
garam masala
Oh, this is definitely my version of mulligatawny — I slant it towards Indian because I love love love
garam masala so much (in fact, I
grind my own blend).
Real Talk: If you don't have
garam masala, which is a very popular spice blend in India and other South Asian countries usually made of peppercorns, cinnamon, cardamom, cumin, and cloves, use a mild chili powder, curry powder, or
ground cumin instead.
Cinnamon, cumin, paprika, turmeric,
ground coriander, garlic and a
garam marsala can make a wild curry paste
2 cups pecan halves 2 tablespoons pure maple syrup 1/2 teaspoon
garam masala 1/8 teaspoon
ground ginger Dash cayenne pepper 1/8 teaspoon coarse salt
Simple process of a homemade
garam masala powder, an aromatic mixture of
ground spices, which is a must in any Indian Kitchen and widely used in Indian cuisine.
2 Fuyu persimmons 1/2 cup dried cranberries 10 oz creamy goat cheese 1 teaspoon
garam marsala 1/2 teaspoon
ground cloves 48 sweet potato & cinnamon crackers *
1 tbsp turmeric 1 tbsp
garam masala 2 tsp
ground coriander 2 tsp
ground cumin 2 tsp kosher salt 2 tsp kashmiri red chili powder (or 1 tsp cayenne) 4 cloves garlic, minced 1/2» fresh ginger, grated (1/2 tsp
ground ginger okay) 1 cup yogurt (coconut yogurt okay) 2 - 3 lbs chicken breast, cut into large chunks
seeded and minced 2 tablespoons minced fresh ginger 2 tablespoons minced garlic 1 tablespoon
garam masala 2 teaspoons
ground cumin 2 teaspoons
ground coriander 1 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon pepper
Add the
grounded gongura paste,
garam masala and mix well.