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Kid Nu Gosht
Garam Masala is the most fragrant & wonderfully aromatic blend of spices used throughout India, garam means "hot" or "heating" and masala means "spice blend". The "hot" does not necessarily refer to the kind of heat we find in hot chilies, but to the fact that the spices are first toasted, then ground.
Indian Garam Masala
The delicate marriage of spices in Garam Masala increases the body temperature, where one feels a pleasant, warm glow after eating a masala-flavored dish. Masalas include black pepper, cinnamon, and ginger which all carry some heat.
The diverse regions of India use different combinations and the blends of Garam Masala and will also differ from household to household where proportions may vary according to the dish being prepared. This special blend of spices is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish.
Many of the traditional spices used in Garam Masala are most familiar in the West as sweet aromatic spices used in desserts or baking: cloves, cinnamon, nutmeg, and mace, for example. But, in a savory dish, these ingredients impart rich and exotic flavors.
Not too much!
Garam Masala must be added in small quantities, or else it will overpower the dish.
Creamy Braised Chard
Garam Masala Recipes
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