What can I do with a bottle of garam masala?

Question

Other than tandoori chicken, what are some other dishes that lend themselves to this spice blend? Would it be suitable for winter squash and other vegetarian dishes?

Answer 1

I use it in curry sauces, lentil casseroles, squash dishes, etc. I do a dish with chicken, chick peas, lemons, onion and chicken broth on the stove. Brown the chicken and the onion add the other ingredients and spices (such as garam masala). Simmer about 30 minutes. Very tasty.

Answer 2

Garam masala is an essential spice of Indian food. It's an mixture of several ground spices (recipes vary) that's added to a dish near the end of cooking to give aroma and flavour. The blend of spices in the garam masala varies according to the dish to which it's added so a spice blend for a fish dish is different to the spice mix for lamb.

Basic garam masala contains cumin, coriander, cinnamon, black and green cardamom and black pepper. Depending on the ingredients of your dish, you can enhance the garam masala by adding other spices like cloves and fennel seeds might be added to a mix for dark meats like lamb or beef.

However you can use garam masala for chhole (garbanzo) or spinach dishes or even a basic potato curry. However use sparingly as it can be a very strong flavour.

Answer 3

It is also excellent with potatoes instead of the tumeric-heavy curry. As noted a teaspoon or two just at the end will improve any currey dish. It is the spice which you add to make Indian tea. Heat a mug of half milk, half water to boiling, add honey (or sugar) to taste a couple of tea bags and a dash of garam masala and you have the most delicious chai (Indian tea!)

Answer 4

Garam Masala is in my opinion more versatile than curry.
Use a dash in some rice.
Make a mixed veggie stir-fry.
Add some to lentils.

I'm vegan, so it's definitely good for veg dishes!
happy cooking!

Answer 5

Use is as you would use curry powder, although sparingly, since it is much more strongly flavored than the ordinary curry powder.
Curry actually was derived from garam masala and has a milder flavor. The British who ruled India probably misheard and mispro-nounced garam as "curry" and hence the name of this spice
in the Western world.

Answer 6

If you eat red meat, make lamb curry and just before switching the stove off and adding coriander, add some garam masala as well. abt half a teaspoon.
Tastes divine wen served with pulaau rice or chappatis

:-)

Answer 7

Chicken garam masala - sprinkle garam masala with some lemon juice to marinade and bake.

Curry

marinade your beef or BBQ

Cooking is so wonderful because you can be creative and adjust to your own taste.

Answer 8

I use it to marinate chicken and add veggies-eggplant, peppers, onions, tomatoes. Cook together and serve over rice.

Answer 9

try indian cooking....they use it alot in mostly all of there dishes...tastes best when you make curry

Answer 10

yes...potatoes as well....and beans..lentils, chickpeas...add a little fresh cilantro it really brings out the flavor..