garam masala


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ga·ram masala

(gä-räm′)
n.
Any of various blends of dry-roasted, ground spices, such as black pepper, cardamom, cinnamon, coriander seed, cumin, and cloves, used in South Asian cuisine.

[Urdu garm maṣāliḥ, garam masālā, hot spices : garm, garam, hot, burning (from Persian garm, from Middle Persian, from Old Persian garma-, in garmapada, entrance of the heat, month name; see gwher- in Indo-European roots) + maṣāliḥ, masālā, ingredients, mixture of spices; see masala.]

garam masala

(ˈɡɑːrəm mɑːˈsɑːlə)
n
(Cookery) an aromatic mixture of spices, extensively used in curries
[from Hindi]

garam masala

A mixture of spices, including cinnamon, cardamom, and cloves. Hot to the taste and used in Indian cooking.
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Tenders are invited for Supply of condiments and garam masala at hqgna
But while watching the play one could not help think of an Indian film Garam Masala (2005) directed by Priyadarshan, which was a remake of a Malyalam film also based on Boeing-Boeing.
OF INGREDIENTS (Serves 2-4) 1 onion, cut into small chunks 2 carrots, peeled and cut into wedges 400g floury potatoes, peeled and cut into chunks 1/2 cauliflower, broken into bite-sized florets 4 portions of cooked rice (300g uncooked) For the curry sauce: 4tbsp oil 1 large onion, chopped 2cm piece of fresh ginger, peeled and finely sliced 1 green chilli, chopped 2 garlic cloves, peeled 2 tomatoes 1/2 Golden Delicious or similar apple, peeled and chopped 1/2 banana 30g mild Madras curry powder 2tbsp garam masala 750ml chicken or beef stock 60g butter 6tbsp plain flour 2tbsp ketchup 2tbsp soy sauce Salt METHOD: 1.
INGREDIENTS * 400g prawns * 3 tablespoons mustard oil * 2 teaspoons sugar * 1/2 tablespoon whole cumin * 2 tablespoons ginger paste * 2 teaspoons cumin powder * 1 teaspoon chilli powder * 1 teaspoon turmeric powder * 2 green chillies, slit * 1 1/4 cup coconut milk * Salt to taste * 1 teaspoon garam masala * 2 teaspoons ghee PREPARATION Blanch the prawns in turmeric water.
For the chicken: Place the meat in a bowl and mix with the turmeric, carom, garam masala, chilli powder and a little salt, so that the meat is evenly coated.
taste garlic & ginger paste graram masala taste essentialsgarlic & ginger paste ingredients: For the garlic and ginger paste: (makes 15 generous tbsp) 150g garlic, chopped; 150g ginger, peeled and chopped For the garam masala (makes 18tbsp) 6tbsp coriander seeds; 6tbsp cumin seeds; 5tsp black peppercorns; 4tbsp fennel seeds; 3tsp cloves; 7.
taste essentialsGARLIC & GINGER PASTE GRARAM MASALA taste essentialsGARLIC & ginger paste INGREDIENTS: For the garlic and ginger paste: (makes 15 generous tbsp) 150g garlic, chopped; 150g ginger, peeled and chopped For the garam masala (makes 18tbsp) 6tbsp coriander seeds; 6tbsp cumin seeds; 5tsp black peppercorns; 4tbsp fennel seeds; 3tsp cloves; 7.
taste essentialsGARLIC & GINGER PASTE GRARAM MASALA essentials INGREDIENTS: For the garlic and ginger paste: (makes 15 generous tbsp) 150g garlic, chopped; 150g ginger, peeled and chopped For the garam masala (makes 18tbsp) 6tbsp coriander seeds; 6tbsp cumin seeds; 5tsp black peppercorns; 4tbsp fennel seeds; 3tsp cloves; 7.
Serves 4 Ingredients 6 tbsp olive oil 1 tbsp garam masala 2 x 400g cans chickpeas, drained and rinsed 250g pouch ready-cooked mixed grains 250g frozen peas 2 lemons, zested and juiced Large pack each parsley and mint, leaves roughly chopped 250g radishes, roughly chopped 1 cucumber, chopped Pomegranate seeds, to serve Method 1 Heat oven to 200C/180C fan/gas 6.
450g cod fillet or any white fish 2 tbsps flour mixed with 1 tsp garam masala 3 tbsps coconut oil 200g finely sliced onion 4 large cloves garlic, finely chopped 2cm cube ginger finely chopped 1 tbsp water 1/2 tsp ground coriander 1/2 tsp turmeric 1 large tomato, chopped 1 tsp salt 400ml coconut milk 80g baby spinach 150g peeled prawns
SERVES 2 GENEROUSLY INGREDIENTS n 2tbsp sunflower oil n 2 onions, finely chopped n 1 red fresh chilli, finely chopped n 2cm piece of ginger, peeled and finely chopped n 3 cloves of garlic, chopped n 1tbsp ground turmeric n 2tsp garam masala n 2tsp ground cumin n 1tsp cumin seeds n 400ml can full-fat coconut milk n 1 small cauliflower, cut into bite-size florets n 2 large flatbreads (optional) n 200g ready-to-eat or tinned puy lentils To serve: Handful of fresh coriander, roughly chopped; generous pinch sea salt; half a fresh red chilli, finely sliced METHOD 1 Heat the oil in a large pan over a medium heat.
WHITE MUTTON STEW Serves: 4 Cooking and preparation time: 45 minutes INGREDIENTS: 1 kg mutton 6 to 7 medium onions 3/4-cup yogurt or 1 cup laban 4 to 5 whole red chili peppers (more if you want spicy) 2 teaspoons of zafrani garam masala powder Salt as required 1 tbsp ginger garlic paste Whole garam masala: 2 bay leaves, 3 to 4 cloves, 1 cinnamon stick, a few black pepper corns, 2 cardamom Whole and crushed coriander, optional for garnishing 3/4 cup of Canola or Afia oil Coriander leaves for garnishing METHOD: 1.