In addition to
using garam masala in saag paneer, I also sprinkle it over chicken and fish.
Flavors are terrific (anytime I can
use garam masala.)
I'm positively SMITTEN with your chickpea curry, especially since
it uses garam masala instead of generic curry powder.
I love eggs, so I scrambled some in place of the tofu, and
used garam masala instead of the tandoori spice since that's what I had on hand.
Not exact matches
Did you
use that amount of curry powder and
garam masala described in the recipe?
You have all the warming spices, I particularly love
garam masala, I make my own
using Krishna Jamal's simple recipe.
Goda masala, which translates to «sweet masala» is a milder version of
garam masala
used in the kitchens of Maharashtra.
One of the spices I
use in this saag paneer recipe is
garam masala.
Part of the magic of cooking traditional Indian cuisine is that it doesn't have to be about hunting down specific ingredients to make it authentic in a Western sense, such as powdered
garam masala, you can
use just a handful of ingredients at hand to whip this up quicker than you can say; Holy Haryana.
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons
garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I
use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
Stir through the
garam masala (if
using) and pepper to taste.
Used cashew yogury, added fresh minced garlic, a few shots of coconut aminos and 1/2 tsp of miso in place of salt, added a dash of
garam masala, and some fresh, diced medjool dates!
Fruity: Kiwi slices drizzled with blueberry glaze Strawberry and banana slices drizzled with strawberry glaze Spicy: Stenciled mehndi design
using cocoa powder spiked with curry powder or chili powder or chai or
garam masala Drizzled cinnamon glaze and crushed peanuts
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...
Cook for a few minutes or so, then stir in the
garam masala, coriander, turmeric, salt, and cayenne (if
using), and cook for 2 minutes more.
I also mixed my own
garam masala type spice
using ground spices I already had.
Will
use lots of substitutions (CSA kale or braising greens) and additions (delicata squash), a little playing with the spices (I'm out of my homemade
garam masala but have most of the ingredients), but it seems a forgiving recipe.
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.)
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
1/4 cup + 1 tbsp red lentils 1/4 cup + 1 tbsp chana dal 1/4 cup + 1 tbsp moong dal (hulled, split mung beans) 1/4 cup + 1 tbsp toor dal (split pigeon peas) 5 cups of water 1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon
garam masala 2 large tomatoes, chopped (I
used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to taste
The Indian spices
used here are also very basic — turmeric, red chili, coriander and
garam masala — I mean, which Indian curry doesn't have that!
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
I'm always amazed at how easily Indian spices can be turned into a deeply spiced meal, especially if you
use a commonly available blend like
garam -LSB-...]
Using just a few simple ingredients, you to can make a delicious AKHA
garam masala that you love and want to
use all the time.
I am not even
using spices — maybe add a pinch of cinnamon or
garam masala, but that's it.
If it is aroma and depth of flavor you are looking for, remember to
use more cumin, coriander and
garam masala.
Used a can (2c) of diced tomatoes and about 1 T
garam masala.
As per the suggestions in the reviews, I
used chicken broth instead of water, tripled the curry powder, and added
garam masala.
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.
If you don't have all the spices you could
use 2 teaspoons each
garam masala and your favorite curry powder blend.
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
For variations, try
using curry powder instead of or addition to the
garam masala; or
use different vegetables, adjusting the liquid and cooking time as needed.
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!)
I followed everything exact,
using the 2 tbsp
garam.
I get a lot of questions about the correct amount of
garam masala to
use in this recipe and the answer is that it definitely depends on your personal taste and tolerance to spices.
Most readers have
used 2 tablespoons and enjoyed it, but if you think less spice may be appropriate for you and your family, please start with 2 - 3 teaspoons and mix in additional
garam masala if desired at the end of cooking.
I think with
garam masala a little goes a long way, but I could have
used a full Tbsp and perhaps I will next time.
I also read the reviews so I only
used 1 teaspoon of
garam masala and the flavor was perfect for me.
A lot of things could affect that — the tomatoes
used, the colour of the curry powder, the colour of your
garam massage and even whether you browned the spices or not.
I
used Penzeys Rogan Josh spice in place of the curry and
garam masala and it turned out great!!
I
used tinned chickpeas and tomatoes as well as
garam masala from a jar but you've convinced me to try it fresh.
1 1/2 tablespoons curry powder (
use mild or a
garam masala spice mix if your baby or Toddler is not
used to spices.)
I
used three tablespoons of
garam masala in my batch, and loved it.
Hi Joanne, I'd recommend the following: (1) Omit the cayenne pepper (2) Omit the green chili peppers (3) Increase the paprika to 2.5 tbsp and be sure to
use sweet, not hot paprika (4) Check your
garam masala blend to confirm it doesn't include much heat.
1 cup of yellow moong [you can also
use 1/2 cup yellow moong & 1/2 cup masoor (red lentil) mix] 4 cups water 1/2 tbsp minced garlic 1/2 tbsp minced ginger 1/2 tsp salt 1/2 tsp tumuric 1/2 tsp coriander powder 1/2 tsp cumin powder 1/4 tsp chilli powder 1/2 tsp
garam masala 2 small green chillies whole optional: 1/4 cup fresh cilantro chopped
I
used white pepper instead of black and increased a bit, a little less cinnamon and added a teaspoon of chilli powder and one of
garam masala.
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon
garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2 cups vegetable broth 28 ounces chopped or crushed tomatoes (I
use the 26 ounce box of Pomi tomatoes) 3/4 cup instant brown rice 1/3 cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish additional salt and pepper, to taste
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.
I am currently
using a curry blend from Frontier (ingredients: turmeric, coriander, cumin, lemon peel, black pepper, powdered lemon, cardamom, cinnamon, garlic, cayenne)-- a variation on
garam masala.