GARAM MASALA SPICE MIX RECIPE - BBC GOOD FOOD
Garam masala is an aromatic mixture of spices, used as a base in many Indian dishes, like curry, to bring flavour and warmth
Provided by Cassie Best
Categories Condiment, Dinner
Total Time 5 minutes
Yield Makes 1 small jar
Number Of Ingredients 8
Steps:
- Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
- Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
GARAM MASALA RECIPE - BBC FOOD
Running low on garam masala? Make your own at home using whole spices and Madhur Jaffrey's recipe.
Provided by Madhur Jaffrey
Prep Time 30 minutes
Cook Time 0 minutes0S
Yield Makes about 3 tablespoons
Number Of Ingredients 6
Steps:
- Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible.
- Store in a tightly lidded jar, away from heat and sunlight and use as needed.
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SLOW COOKER CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD
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- Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.
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GARAM MASALA RECIPE - BBC FOOD
Running low on garam masala? Make your own at home using whole spices and Madhur Jaffrey's recipe.
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- Store in a tightly lidded jar, away from heat and sunlight and use as needed.
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SLOW COOKER CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD
Get this chicken tikka masala cooking in the morning and have dinner waiting for you when you get in – it's perfect for a cold winter evening.
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- Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.
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Butter chicken, also known as chicken makhani, is more like a treat than an entrée—and quite possibly the most popular dish at any Indian restaurant. This heavenly, creamy curry highlights the robust flavors of Kashmiri chile, dried fenugreek leaves, and garam masala. Served with classic basmati rice and naan, this dish evokes excitement on any menu.
Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a
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- Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.
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- To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.
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Butter chicken, also known as chicken makhani, is more like a treat than an entrée—and quite possibly the most popular dish at any Indian restaurant. This heavenly, creamy curry highlights the robust flavors of Kashmiri chile, dried fenugreek leaves, and garam masala. Served with classic basmati rice and naan, this dish evokes excitement on any menu.
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