Garam masala is a type of masala used in Indian food. This masala mukhta is made by grinding some special spices like cumin, cinnamon, cloves, black pepper, cardamom, ginger.
The only reason for adding garam masala to food is to make the food very tasty, hence it is used. All these spices together create a unique mixture, which is used in many Indian dishes. Adding this increases the aroma. But it is not used in every vegetable and dish. Let us know when and how it is inserted.
People add garam masala to every vegetable but it is used only in spicy vegetable dishes and juicy vegetables. That means, use this spice only in dishes that require spiciness and heat.
- Garam masala can be added to gobi aloo, dum aloo, chickpeas, chana masala, matar paneer, rajma, sambar, spicy gram dal, gatte ki sabzi, kachori, aloo korma, samosas or sandwich potatoes, stuffed bhindi etc. Garam masala is also added to spicy khichdi or tahari.
- But it is not required in green leafy vegetables like spinach, curd potatoes, cumin gourd or potato tuvar or moong dal etc.
Correct way to add spices:
- Garam masala should be added at the end of cooking. The quantity of garam masala should be balanced. If the quantity is excessive, the taste of the food may deteriorate or become bitter.
- A pinch of garam masala will be enough for two people. Do not cook the vegetable for too long after adding garam masala.
- If you are using whole spices in the dish, then add very little garam masala powder at the end.
- Do not cook the vegetable for long after adding garam masala.
