Garam masala means “warm spice mix” in Hindi, and it is one of the cornerstones of Indian cooking. “Warm” does not mean hot: there is usually no chilli in it at all. The warmth comes from spices like cinnamon, cloves, cardamom and black pepper, blended with earthy cumin and coriander seed. Every region, and almost every family, has its own version, sometimes with bay leaf, nutmeg, mace or star anise.
The flavour is round, sweet-spiced and deeply aromatic. Unlike most spices, garam masala is often added at the end of cooking, so its fragrance stays fresh and lifts the whole dish. It is the finishing touch in curries like Chicken Tikka Masala, Butter Chicken and Chana Masala, and it goes into marinades for grilled meat, lentil dals and rice dishes.
In your kitchenA pinch at the end, and the whole kitchen smells like India.
How to use it
Add it at the end
Stir in half to one teaspoon just before serving. Long cooking dulls the aroma, so save it for the finish.
Use it in marinades
Mix it with yoghurt, garlic, ginger and salt for chicken, lamb or paneer before grilling or roasting.
Make your own
Toast whole cumin, coriander, cardamom, cinnamon, cloves and peppercorns in a dry pan until fragrant. Let them cool, then grind them to a fine powder.
Keep it fresh
Store it airtight, away from light and heat. Ground garam masala is best within about three months; whole spices keep for a year.