Garam Masala Cooking Tips
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- Garam masala is a spice blend typically used in Indian cooking. It is used to elevate the other flavours in the dish.
- It includes many of the volatile and aromatic spices so is typically used at the end of the cooking process. This is so the flavours don't evaporate.
- Stir into your curry 5-10 mins before serving.
Garam masala is typically used to cut through the heavier fatty flavours in meat dishes but also works well with hearty vegetables such as mushrooms, cauliflower & potatoes.
- Spiced broccoli, paneer & peas with garam masala cashews
- Vegetable madras
- Roast cauliflower and hazelnut pilaf
- Chickpea curry with spinach
- Spice Flavour Profile
Garam masala typically uses cinnamon as its base ingredient (hence the brown colour). The other flavours are then added to this base. We use a total of 14 ingredients in our blend which combines the main flavour groupings; sweet, heat, sour & savoury.