About 

Garam Masala literally translates from Hindi to "hot spice" although it refers to the warming nature of the spices (garam masalas contain no heat from chillis). Originating in Northern India (with Persian influences) Indian households have their own preferred blend of garum masala. It is used to add a fragrant and warming spice flavour designed to increase metabolism. It is most often added towards the end of cooking a dish to add fragrance and aroma to curries, pilaffs, soups, dahls, and braised dishes.

Uses & Ideas 

Red Lentil Dahl – Serves 6 
Sauté 1 onion, 1 stalk celery and 1 carrot (all finely chopped) in 1 tbsp each of butter and oil. Add 1 tbsp garam masala,  I tbsp Korma Spice, 1 tspn ground cumin,  and cook for 1 minute. Add 400 gm diced tomatoes, 300 gm red lentils (washed and drained), 1 Lt stock, 200 ml coconut milk. Simmer for about 30 minutes, add more stock or water as necessary. Season with salt and pepper.

Sprinkle a little garam masala on hash browns sautéed potatoes, or roast sweet potatoes.

Use as a dry rub (or moisten with oil), on red meats, chicken, or seafood  before grilling.

Add to minced lamb for kebabs, meatballs, or lamb burgers. Add a pinch to sauteed spinach, dry fried cauliflower, eggplant, or beans. 

Add to basmati rice dishes (chicken biryani), or samosa fillings.