Garam Masala Organic

$6.00

GARAM MASALA SEASONING | ORGANIC | SALT FREE | VEGAN

In Indian cooking, curry powder goes in at the start. This goes in at the end. That's the difference between a curry that tastes cooked and one that tastes finished. Cardamom and cinnamon add the sweet warmth, cloves and cumin add the darker savory notes. Salt free, so all it adds is dimension.

Ingredients

organic cardamom, organic cinnamon, organic cloves, organic cumin, organic white pepper, organic coriander

Style
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From Our Laguna Beach Spice & Tea Shop

Often people have no idea how to use garam masala. Here's what we tell them:

Add it in the last 5 to 10 minutes of cooking, or over the finished dish just before serving. Garam masala is aromatic rather than hardy, and a long simmer cooks off the part you bought it for.

Here's one that blows people's minds, but livens up a daily ritual: stir a pinch into a steaming cup of black tea or rooibos with a splash of milk and honey. Cardamom, cinnamon, and cloves turn it into a chai-style latte in about a minute.

  • What to use it on

    Finish chicken, vegetable, or lamb curries with a sprinkle just before serving for the warm, layered flavors that make homemade Indian food taste complete.

    Stir it into lentil dal or chickpea dishes during the last few minutes of cooking to add depth without overpowering the other spices.

    Toss it with cauliflower, carrots, potatoes, or sweet potatoes before roasting for vegetables with a beautifully warm, savory finish.

    Mix it into yogurt with fresh lemon juice for an easy marinade that brings authentic Indian flavor to chicken, lamb, or vegetables before grilling or roasting.

Try This Simple Recipe Tonight

Garam Masala Slow-Cooker Veggie Rice Bowl

Serves 4

A slow-cooker rice and chickpea bowl seasoned with Garam Masala Organic, topped with cucumber and a lime yogurt sauce.

Ingredients

  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 2 cups unsalted veggie stock
  • 1 cup uncooked brown rice
  • 2 tbsp olive oil
  • 1 to 2 tsp garam masala
  • 2 tsp grated fresh ginger
  • 2 garlic cloves, minced
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tsp kosher salt
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup plain whole-milk Greek yogurt
  • 1 tbsp water
  • 2 tsp fresh lime juice
  • 1 1/2 tsp curry powder
  • 1 medium cucumber, sliced

Instructions

  1. Stir together the tomatoes, stock, rice, olive oil, garam masala, ginger, garlic, half of the chickpeas, and 1/2 tsp of the salt in a 5- to 6-quart slow cooker. Cover and cook on low until the rice is tender and most of the liquid is absorbed, 4 to 5 hours.
  2. Stir in the cilantro. In a separate bowl, stir together the yogurt, water, lime juice, curry powder, and remaining salt.
  3. Divide the rice mixture evenly among 4 bowls.
  4. Top each serving evenly with the cucumber, remaining chickpeas, and the yogurt sauce.