One of the mysteries of the English language finally explained.
A spice mixture used in Indian cooking.
- ‘They were marinated in ginger, garlic, yoghurt and garam masala, then barbecued in the tandoor oven and served with fresh mint chutney.’
- ‘Make an everyday dish exotic: Season chicken with Thai curry or garam masala, an Indian mixture similar to curry.’
- ‘Or you could - feel no shame, because everyone does it - use a spoonful of readymade garam masala or sambar powder.’
- ‘Add the salmon pieces carefully and in an even layer, season in the pan and sprinkle with pinches of garam masala.’
- ‘The black seeds of green cardamom are ground to produce cardamom powder - the main flavour in garam masala spice blends.’
- ‘He confessed that he served his beans on Marmite toast, or added garam masala and dried apricots for a comforting Anglo-curry version.’
- ‘Heat the oil in a frying pan, then add the cumin seeds and the garam masala.’
- ‘If it isn't spicy enough, then add a teaspoon of garam masala as well.’
- ‘Its mutton is cooked tender in a homemade paste of garam masala, curd, tomatoes, chillies and onions, has a lovely peppery bite to it.’
- ‘Then add the cashew nut, ginger garlic, coriander, cumin, garam masala, green chilli and the coriander pastes.’
- ‘Sprinkle cumin, white pepper, garam masala, and turmeric, lemon juice and salt, and mix carefully.’
- ‘If you prefer it with more of a kick, use blue cheese instead of Parmesan, or stir in a good pinch of garam masala.’
- ‘Add the chopped green chillies, red chilli powder, garam masala and ground ginger, and mash together.’
- ‘Despite the fact that the stove barely worked, the tent filled with the fragrant smell of cumin, fennel and garam masala.’
- ‘Stir in the prawns and cook for a further 3 minutes, or until the prawns are just cooked, stirring through the remaining garam masala and salt to taste just before serving.’
- ‘He recommends making your own, as commercial garam masala uses cheaper spices and can taste like a pale imitation of the real thing.’
- ‘Cumin is an ingredient of the Iranian spice mixture advieh; the Afghan char masala, the Indian garam masala and other curry powders.’
- ‘Yet the spices used are all familiar to us: curry leaf, fenugreek, cumin, cardamom, turmeric, coriander, cinnamon, nutmeg, black peppercorn, garam masala, dried chilies, ginger and garlic.’
- ‘The seeds, root and leaves can all be used in garam masala and curries.’
- ‘Alongside that sat the monkfish malabar, which is prepared with coconut milk, black pepper and garam masala.’
From Urdu garam maṣālaḥ, from garam ‘hot, pungent’ + maṣālaḥ ‘spice’.
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