Garam Masala 1kg

Recipes & Uses

Perfect as a Finishing Spice

Unlike many curry powders that are added near the beginning of cooking, Garam Masala is traditionally added towards the end of cooking.

This helps preserve the aroma of the spices and gives curries, dals and rice dishes a fresh, fragrant finish.

Ideal for Curries, Dal & Biryani

Sprinkle Garam Masala into chicken curry, lamb curry, vegetable curry, dal, lentil soup and biryani just before serving.

A small amount can dramatically lift the aroma and add the signature warmth associated with North Indian cooking.

Great for Roast Vegetables

Toss cauliflower, potatoes, carrots or pumpkin with oil and a little Garam Masala before roasting.

The warm blend of spices works especially well with caramelised vegetables.

Perfect for Chicken & Lamb

Use Garam Masala as part of a seasoning rub for chicken, lamb or other roasted meats.

Combine with yoghurt, garlic, ginger and lemon for an easy Indian-inspired marinade.

More Than Just Curries

A small pinch can also be used in chai, hot chocolate, mulled drinks, rice pudding, poached pears and apple desserts for a warm aromatic twist.

How to Use Garam Masala

For the most aromatic result, add Garam Masala at the end of cooking or just before serving.

Avoid frying it for long periods, as extended heat can reduce the delicate fragrance of the spices.

Buy Garam Masala in Bulk in New Zealand

The 1kg bulk pack is ideal for Indian restaurants, caterers, food producers and home cooks who use Garam Masala regularly.

Order Garam Masala online in NZ from SpicenEasy for curries, dal, biryani, marinades and everyday Indian cooking.

Storage

Keep tightly sealed in an airtight container in a cool, dark and dry place to protect its aroma.