Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: Derek Dansak on July 14, 2008, 03:28 PM
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After a recent BIR demo i noticed swartz garam masalla spice mix jars in the kitchen of my local BIR. I purchased the same garam masalla spice mix from tescos on saturday, and added a tbs to my rogan josh during the final 5 mins of cooking. Lets just say the final result was crap! it clashed big time with the CR0 spice mix i had already added to the dish in the early stages. Clearly the 2 spice mixes dont work well together. Basically i would be interested to hear how i should use garam masalla. specifically, which recipes it is suitable for, and at what stage of cooking do you add it? and what quantity should i use per portion. I am sure one of you curry kings or queens will have trodden this path before, and can gleam some light on the matter. cheers DD
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After a recent BIR demo i noticed swartz garam masalla spice mix jars in the kitchen of my local BIR. I purchased the same garam masalla spice mix from tescos on saturday, and added a tbs to my rogan josh during the final 5 mins of cooking. Lets just say the final result was crap! it clashed big time with the CR0 spice mix i had already added to the dish in the early stages. Clearly the 2 spice mixes dont work well together. Basically i would be interested to hear how i should use garam masalla. specifically, which recipes it is suitable for, and at what stage of cooking do you add it? and what quantity should i use per portion. I am sure one of you curry kings or queens will have trodden this path before, and can gleam some light on the matter. cheers DD
Hey Derek - 1 tbsp is a lot of GM. Towards the end of cooking is good though. It's an aromatic spice blend and looses its potency if overcooked. I often pop a little in near the end of cooking many of my curries, especially my Bhuna. I wouldn't use more than 1/2 a tsp per person otherwise it's going to come across quite strongly. However in my Bhuna, (which I like quite aromatically spiced) I will use perhaps one level tsp per person. Hope this helps, BB.
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Yep, the spice mix and chilli should go in before the base is added and fried until aromatic. Garam Masala should be added a few minutes from the end of the total cooking time, and like BB pointed out, a tablespoon is way too much. I usually add a pinch, or 1/2 a teaspoon MAX.
All based on trial and error, and the findings of others on the site.
-- Josh
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it's a really good question.
i don't feel i've been able to answer the question for myself and in the main put a "sticking plaster" over it.
for years i used the bought stuff and found too that it ruined the dish - even the "pinch"
i make my own now (it's the only ingredient i would not buy out). i only use it to make tikka and the rajver base.
i've tried experimenting with it in bases and generally found that it does not work. i've tried it in several dishes and found it's better without.
in comparing with BIR's/TA i don't believe there is any GM in there or if there is then it's been added to the base. i think it better to "add" the tastes of garam as whole spices to the base and remove prior to blending ie green cardamom, bay, anis