Garam masala (50g) is a warm, fragrant spice blend with many flavor layers. It is made of various spices, the most commonly used are cinnamon, peppercorns, cardamom, mustard seeds, coriander seeds, cloves, mace, and nutmeg. There is no one single for garam masala. The ingredients vary depending on the region as well as the choice of each chef.
Where does it come from?:
The most common type of garam masala (50g) originated in Northern India, where cold winters demanded warming spices. The spice is popular in most parts of India, as well as Pakistan and Iran. The blend name translates to “warming spices,” clearly mean to warm the body and increase digestion.
What we can be cook?:
Chana masala is an Indian vegetarian stew made with creamy chickpeas cooked in a sweet and spicy tomato sauce following a garam masala spice blend. Chicken tikka masala is a popular Indian dish that combines tender, spice-marinated roasted chicken with a rich curry sauce. Indian butter chicken consists of tandoori chicken pieces cooked in a flavorful, buttery tomato paste or sauce.
Similarly Garam masala and curry powder are both used to give taste and color to food. One of the most noticeable differences is that garam masala lacks turmeric, which is a key ingredient in curry powder. Use curry powder as a substitute for garam masala in your recipe.
Eventually you won’t get the same warming spices, the flavor of curry powder will accompany most Indian dishes. Combining 4 parts ground cumin with 1 part allspice, for an easy substitution when you’re in a hurry. As an alternative, try another masala. It’s yet another Indian spice blend with cumin, coriander, ginger, black pepper, asafetida, salt, and chili. Use it sparingly and gradually to avoid overpowering your dish with the spice.