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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INGREDIENTS: 3lb chicken, 4tbsp lemon juice, 2tsp chopped garlic, 2tsp chopped ginger, 1tsp chilli powder, 1 tsp garam masala, 2tsp cumin, 2tsp ground coriander, 1tsp salt, 1tsp black pepper, two onions chopped finely, 1 tsp turmeric, half tsp cayenne pepper, pint of plain yoghurt, 2oz blanched almonds, a nob of ghee to cover the pan.
Tip: If preferred, replace the garam masala with prepared curry paste of your choice.
ciabatta bread, to serve1Place the garam masala in a shallow, non-metallic dish with the paprika, cumin, chilli powder, garlic, half the lime juice, half a teaspoon each of salt and pepper and 2 tablespoons of the olive oil.
NOTES: Garam masala, an Indian spice blend, is available in well-stocked supermarkets and Indian grocery stores.
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.
Haggis Pakora METHOD Mix flour, gram flour, garam masala, chilli powder, seasoning, double cream and soda water until thick and smooth.
INGREDIENTS (SERVES 4-6): 250 ml/8 floz tomato passata 250 ml/8 floz double cream 2 teaspoons peeled and finely grated fresh ginger 1 teaspoon garam masala 2 teaspoons lemon juice 1/2 teaspoon sugar 1 fresh hot green chilli, finely chopped 11/4 teaspoons salt 1/4 teaspoon nice red chilli powder 1 teaspoon ground roasted cumin seeds 1 tablespoon dried fenugreek leaves (kasurimethi), crumbled (optional) 400 g/14 oz fresh Indian cheese (paneer), cut into 2 cm/3/4 inch squares Freshly ground black pepper 2 tablespoons unsalted butter plus 1 tablespoon olive or peanut oil spoon olive or peanut oil 1/4 teaspoon whole cumin seeds 2-3 tablespoons chopped fresh coriander METHOD: 1.
Summer Tandoori Chicken Serves 4 500g skinless and boneless chicken thighs | 125ml natural yoghurt | 1 tsp paprika | 1 tsp mild red chilli powder | 2 cloves of garlic | 1 inch ginger slice | 1 medium onion, diced | 1 tsp garam masala | 1/4 tsp turmeric | Juice of half a lime | 1 tsp salt | 1 tsp chicken stock granules | 2 tbsp fresh coriander, chopped | 1 tbsp cooking oil | Melted butter | Method Place the onion, ginger, garlic and coriander in a blender, grind to a fine paste.
Break the egg into a medium bowl and whisk in the garam masala, chilli powder, salt and water.
Mix the fried garlic, remaining garam masala, the chillies and chopped coriander into the lamb mixture and continue to simmer for few moments.
INGREDIENTS:2 tbsp vegetable oil; 900g lamb fillet, cut into 3cm cubes; 2 onions, roughly chopped; 3 garlic cloves, peeled and crushed; 2 green chillies, finely chopped;1 tbsp grated fresh ginger;1 tbsp ground turmeric;1 1/2 tbsp garam masala;1 1/2 tbsp ground cumin; 1 tbsp chilli powder;1 tbsp plain flour; 6 large tomatoes, roughly chopped; 400ml coconut milk; 600ml chicken stock; 250g baby spinach leaves;1 pomegranate, seeded; 200g plain yoghurt; salt and freshly ground black pepper; steamed basmati rice, to serve
QUIZ CHALLENGE: 1 Charles Trenet' 2 The Go-Between' 3 Clematis' 4 The foot' 5 Garam masala.