A classic recipe from the Northern states of India, the garam masala adds an aromatic complexity and peppery heat to a curry when added towards the end of cooking or just before serving.
Uses: Add to a curry, soup or stew. Use to season chicken, lamb, or fish with a pinch of salt and a squeeze of lemon. Sprinkle over roast root vegetables or potatoes.
Ingredients: cumin, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg