Garam Masala (North India)

Garam Masala (North India)

Garam Masala (North India)

£7.99

North India’s real garam masala, nothing like supermarket curry powder

Online orders open soon. WhatsApp us on +44 7952 983201 to order.

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Description

Ground black cardamom seeds, cassia, black peppercorns, black cumin seeds, mace, cloves, and nutmeg, sieved to a fine powder.

Stirred in as a finishing spice for dhals, kebabs, biryani, or curries. Dry blend, shelf-stable. Black cumin and mace can be hard to source outside specialist shops.

Garam Masala — North India’s real finishing blend, nothing like supermarket curry powder. Exact quantities.

  • 25g black cardamom seeds
  • 25g cassia, broken into pieces
  • 25g black peppercorns
  • 10g black cumin seeds (shahi jeera)
  • 2 blades of mace
  • 10g cloves
  • 1/8 of a whole nutmeg, chopped

Toast the whole spices in a dry pan until fragrant, grind fine, then sieve out any fibres. Black cumin and mace are specialist-shop items — regular cumin and a little extra nutmeg will stand in.

Blend video coming soon.

Chana Masala with Sweet Potato & Spinach

  1. Fry cumin seeds in oil until aromatic; soften a chopped onion, then add garlic and ginger.
  2. Stir in ground coriander, paprika and turmeric.
  3. Add diced sweet potato, coat well, then tinned tomatoes, chickpeas and chilli. Simmer until the potato is tender.
  4. Stir through spinach until wilted.
  5. Off the heat, stir in the garam masala and a squeeze of lemon. Serve with naan.

Garam masala also finishes kebabs, dhals and Bhopal-style biryani — always added at the end, never cooked long.

Cooking video coming soon.

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