Garam Masala is a spice blend that is known for its earthy aroma and flavors it adds to the dish. It is a flavor enhancer and good garam masala can elevate any dish to the next level.
This is the standard curry recipe which you can complement with adding your choice of meat or vegetables.
The curry base has been prepared by using tomatoes, onion, ginger and garlic whereas the flavors are imparted by spices like coriander powder and the garam masala spice blend.
If adding meat then make sure that either it is leftover or precooked meat or else you will have to cook it long enough to be well done.
The total cooking time will depend on the meat or vegetables being added to it.
We are calling this curry the garam masala curry because its main flavors come from garam masala. You can use the same curry base or make slight variations to make different type of curries.
If you are looking into how to make your own garam masala then we got you covered. Here is a complete post on how to make authentic garam masala yourself.
Garam Masala Curry
- 2 tbsp Oil any oil of your choice
- 1 Onion red onion preferably
- 2 Tomatoes
- 2 Garlic Cloves
- 1 inch Ginger grated
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 2 tsp Garam Masala
- 1 tsp Cream Optional
- 500 gm Leftover meat or vegetables
- Finely chop onions, tomatoes and garlic and then heat the oil in a pan.
- Once the oil is heated, add the chopped onions, garlic and ginger to it and let them cook for 2-3 mins.
- Now you can add the chopped tomatoes to it and also add salt.
- Add turmeric and coriander powder to the pan.
- Keep stirring and let it cook well until the oil separates. This might take 10-15 mins.
- Blend the mixture in the cooking utensil using a hand blender
- Add the leftover veggies or meat that you want to add to your curry.
- Turn off the gas and now add the garam masala while the curry is still hot. Mix it well.
- Add cream on top for garnish and flavor. This step is optional
- Adding salt along with tomatoes will make them cook faster.
- If you are looking for how to identify if the oil has separated or not then you can refer this post for more details
- Garam masala is added at the end only because if added in high heat it will burn and make the curry bitter.
- This curry is very versatile and can be eaten with rice as well as chapatis. Here is a post on how to make perfect chapatis.
Garam Masala VS Tandoori Masala
Why is garam masala added at the end?
Why is garam masala called garam masala?
Above the recipe says 5 hrs. prep and 20 hrs to cook, the instructions below does not reflect that time frame. Is this correct?
Thanks for pointing it out. It was a typo and has been corrected now. 🙂