Garam masala, which literally means hot (garam) spice (masala), is a popular spice blend used throughout India and neighbouring countries too. It is a powder made of more than 10 types of spices, and is added in small quantities at the end of the cooking process, or along with the tempering. Garam masala can be used alone or along with other seasonings and spice powders. It has a pungent flavour but is not fiery hot like chilli powder. So, some dishes might require the addition of chilli powder along with garam masala.
Garam masala is a mix of spices regularly utilized as a part of Indian and South Asian cuisines. There is no single formula for garam masala. Distinctive areas use diverse mixes and in Indian families, garam masala is viewed as an exceptionally individual formula. Basic spices used to make garam masala incorporate coriander, cumin, cardamom, mustard seeds, cove leaves, fennel, fenugreek, caraway, highly contrasting peppercorns, cloves, mace, nutmeg and cinnamon. Generally, the seeds and spices are toasted, ground and afterward combined however when there’s no other option, you can simply combine ground spices.
Combining the flavours of myriad spices, garam masala has endless culinary uses.It is usually added to curries, vegetable dishes, soups or stews toward the end of cooking, or sprinkled over the surface just before serving.It can be used while tempering dals and khichdis, added to marinades, or sprinkled over papads.