Garam Masala – Whole or ground
The magic trick of all Indian cooking Garam masala enhances the flavour of just about any dish you are making without making it hot. The spice flavours are complex and rich but not overpowering.
For a fuller, stronger flavour use whole garam masala at the start of cooking in your favourite curry, dhal or soup.
For a fresh lift to your favourite curry, dhal or soup add ground garam masala for the last few minutes of cooking.