Garam Masala. What a wonderful concoction! I love using it not only in my curry dishes, but if I am making burgers(vegan of course!) I will baste them with it. My husband does a roasted potatoes dish that uses a marinade of tomato paste and Garam Masala. Outstanding. Usually, buy this at a store that is about 60 miles away. Now I know how to make it! Thanks for the recipe!
Indian recipes like any other global cuisine is incomplete without the addition of spices and fresh herbs.
Spices both in whole as well as powdered form gives a distinct flavour to any simple delicacy.
I prefer adding whole spices in most of the non-vegetarian delicacies I cook more than the powdered spices.
During the initial years post marriage I was more of a store bought spice powder loving person. To be honest the tedious process of cleaning, at times washing, sun-drying the whole spices before dry roasting and grinding or pounding them seemed very cumbersome for me at the very thought.
Now those were the years from my lazy past. I am a home-ground spice mixture powder loving person now. 🙂 🙂
Recently made a batch of garam masala powder with dry roasted whole spices which were coarsely ground. A small portion is going to be included in a delicious and famous…
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