Better Than Take Out!
I can’t even begin to count the number of times I have gone to my favorite Indian restaurant, only to think to myself that surely I could make this at home. So I would try. I would add a little of this spice or that. Maybe add some tomatoes….but my efforts would always fall flat. Yes, most were still edible, so they weren’t wasted ingredients or effort. But they just weren’t “right.”
Who knew that there was this magical blend of Indian spices, known as garam masala, that held the secret to my success! Thank you! Thank you! Thank you, Julie for publishing this scrumptious dish, and revealing exactly why I was having no luck at all duplicating the taste of this dish as it was prepared by my favorite restaurant. I truly believe that this version is better! I wouldn’t change a thing!
Garam masala is a blend of ground spices common in South Asian cuisine. It is not the same thing, at all, as curry powder. If you want to make your own, refer to the Quick Tip. As always, you will need to look at these ingredients and decide for yourself exactly how much of each one tastes best to you, but this will give you a starting point.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you want to make your own garam masala spice blend, here are some suggested spices and amounts. But you should adjust these amounts according to your own preferences: 1 Tbsp. ground cumin, 1½ tsp ground coriander, 1½ tsp ground cardamom, 1½ tsp ground black pepper, 1 tsp ground cinnamon, ½ tsp ground cloves and ½ tsp ground nutmeg. Mix them all thoroughly to combine and store in an airtight jar. These amounts will make a little less than ¼ cup.
Recipe and photo courtesy of Julia at Savory Tooth
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