Garam Masala

Garam Masala, a robust Indian spice blend with roasted aromas

Garam Masala (roughly translated "hot blend") is the central spice blend of North Indian cooking and what gives many dishes their typical character – a warm, roasted depth that is missing in dry-ground curry powders. We compose our Garam Masala in the workshop in Klingenberg am Main from roasted spices such as cumin, coriander, long pepper, cinnamon, cloves, mace and bay. The character: warm, full-bodied, with a fine heat and a hint of sweetness in the finish.

How to use

A classic for North Indian curries, lamb dishes, chicken tikka, lentil dals, rice dishes, stews and pilaf. Seasons marinades for lamb and beef, yoghurt dips, soups and braises. Also as an accent over finished curries – a teaspoon just before serving brings the aroma freshly into the pot. Also works over grilled vegetables, aubergines, cauliflower and potatoes.

Good to know: Garam Masala is traditionally added only towards the end of cooking so the roasted aromas are preserved. With long cooking, the fine essential oils evaporate.

Recipe: chicken curry in 30 minutes

The North Indian comfort dish – faster than ordering pizza.

Ingredients for 4:

• 500 g chicken breast in pieces
• 2 tbsp Garam Masala
• 1 tsp ground turmeric
• 1 tbsp Curry Mumbai for a fruity note
• 1 onion, 2 cloves of garlic, 1 thumb-sized piece of ginger
• 200 ml cream or coconut milk, 1 tin of tomatoes, 2 tbsp ghee or oil
• fine Luisenhaller deep-rock salt, fresh coriander to serve

Method: Finely chop the onion, garlic and ginger and fry in ghee. Add the chicken and sear sharply. Roast 1 tbsp Garam Masala with turmeric briefly, then deglaze with tomatoes and cream. Simmer for 15 minutes. Stir in the Curry Mumbai and season with salt. Before serving, scatter the second tablespoon of Garam Masala over the curry. Serve with fresh coriander and rice.

Why Garam Masala twice? The first tablespoon while searing gives depth, the second when serving brings fresh aromas. Indian cooks have used this two-point trick for generations – it makes the curry taste much more layered.

At a glance

• A roasted Indian spice blend with long pepper, cinnamon and clove
• A warm, savoury depth with a fine heat
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Garam Masala is rarely used on its own – mostly in a duo with our curries Mumbai (mild-fruity), Anapurna (piquant) or Jaipur (European). For single-origin spices, cumin, turmeric and coriander from Churfranken suit it. If you like it heartier still, reach for Vadouvan as a fermented curry variant. For the sweet-fruity side with curry, our Mango Chutney fits.

Frequently Asked Questions

What's the difference between Garam Masala and curry?
Garam Masala is a roasted blend of spices without a fixed standard – every region and family has its own recipe. Curry blends like our Curry Mumbai additionally contain turmeric (for the yellow colour) and are more Western in character. In India itself people rarely speak of "curry powder" – there, Garam Masala is the standard.

When do I add Garam Masala?
Classically in two stages: at the start while searing for depth, and at the end just before serving for fresh roasted aromas. If you do both, you lift the dish to the next level.

What can I use Garam Masala for?
For North Indian curries, chicken tikka, lamb dishes, lentil dals, rice dishes, pilaf, yoghurt marinades and braises. Also over grilled vegetables, aubergines, cauliflower and potatoes.

How hot is Garam Masala?
Medium-hot with a warm depth, not burning. The heat comes above all from the black pepper and cayenne. If you like it hotter, combine with our Harissa or some fresh chili.