Garam Masala Powder, Indispensable Seasoning for Many Indian Cooking, Perfect Mix of 11 Authentic Indian Spices for Indian Cuisine, Garam Masala Spice adds flavor to dishes of Indian origin such as Chicken Tandoori, Pav and Bhaji, Salt-free

It is, without a doubt, the most delectable garam masala blend I have ever tasted. As soon as I open the package, I am greeted by an invigorating fresh scent. The item is in excellent condition. In the Garam masala powder mix, the spice proportions are just right. I've been using it to make butter for the time being. chicken.

Rosie McGowan

| Dec 07, 2020

It's quite nice.

Jaxen Boyer

| Feb 20, 2021

Garam masala is an aromatic blend of ground spices used in Indian, Pakistani, Nepalese, Bangladeshi, and other South Asian cuisines, as every Indian cook knows (and as those of us who, while not of Indian ethnicity, frequently prepare Indian meals do). "Garam" means "hot," and "masala" means "a spice mixture made up of ground spices. " " "Hot" in this context refers to traditional "warm" spices, not chile heat, which some people may wish to avoid for some inexplicable reason. br>br>There is no one-size-fits-all garam masala recipe; each region, town, house, and even each cook within each house has their own. We usually make our own using one of several different recipes, but we change up the ingredients so that no two batches are exactly alike. We've never bought commercial garam masala because it's so easy to make from scratch, and we've been disappointed by other packaged Indian spice mixes we've tried in the past. br>br>However, this VeryPack Garam Masala, which is made up of 11 high-quality spices, is a great alternative. This is the real deal when it comes to roasted spices. It smelled exactly like our homemade Fragrant Spice Garam Masala when I put it to the sniff test. If I hadn't known which one was which, I wouldn't have been able to tell them apart. That's high praise, because we're picky (some might even say "obsessive") about the ingredients we use in our kitchen. Also to its credit, this product, like ours, is salt-free. Indian foods that have been properly prepared contain enough spices to make them taste delicious without the addition of salt. br>br>I usually give commodities and basic pantry staples a middle-of-the-road rating. the- Unless they're truly exceptional, don't give the road three stars. This garam masala tastes just like the one we make at home. from- I give it five enthusiastic stars because it is a scratch version.

Victor HAYWARD

| Apr 01, 2021

Ingredients: Other herbs and spices used include cumin, coriander, cardamom, black pepper, cloves, cinnamon, and others. br>br>This garam masala is packaged in a cute, resealable jar that resembles a spice jar. This traditional spice blend has a wonderful aroma and a delectable flavor. br>br>I noticed that the ingredient list above does not include information on each and every spice. However, based on common garam masala recipes, such as the one I've included below, I'm guessing the extra spices are nutmeg and cayenne pepper. br>br>I used this garam masala to make Punjabi samosas, which were delicious! I've also included the recipe I used below in case any other Amazon customers are interested. br>br>GARAM MASALA RECIPEbr>br>INGREDIENTSbr>br>1 tablespoon cumin powderbr>112- br>112- 2 teaspoons coriander powder 1 teaspoon cardamom powderbr>2 teaspoons cardamom powderbr>1 teaspoon cardamom powderbr>1 teaspoon cardam 1 teaspoon ground clovesbr>112 teaspoon ground black pepperbr>1 teaspoon ground black pepperbr>1 teaspoon ground black pepperbr>1 teaspoon ground black pepperbr>1 teaspoon ground black pepperbr>1 teaspoon ground black pepperbr> 12 teaspoon ground nutmegbr>12 teaspoon cayenne (optional)br>br>Directionsbr>br>In a large mixing bowl, combine all of the spices. Place them in an airtight jar and keep them somewhere cool and dry. br>br>PUNJABI SAMOSA RECIPEbr>br>Ingredients Samosa Fillingbr>br>1-PUNJABI SAMOSA RECIPE 1/2 cup diced white onionbr>1 tablespoon refined coconut oil (melted ghee can be used if you are not vegan)br>550 grams potatoes (3-pound potatoes) 4)br>1 cup diced green pepperbr>1 cup frozen or canned green peas (drain them if canned)br>1/2 teaspoon garlic powderbr>1/2 teaspoon ginger powderbr>1 tablespoon garam masala powderbr>1 teaspoon cumin powderbr>1/4 teaspoon chipotle chili powder OR regular chili powderbr>1/2 teaspoon saltbr>1/2 teaspoon black pepperbr>br>br>br>br>br>br> In a skillet, sauté the diced onions with the oil until they are translucent and tender. Cook for two more minutes on medium heat after adding the green pepper and peas to the onions.
2. You can peel the potatoes or leave them unpeeled; I buy organic potatoes and leave them unpeeled. Place the potatoes in a sauce pan, chopped into large chunks. Fill the pan with enough water to cover the potatoes by one inch. Bring the water to a boil, then add the potatoes and cook for 7 minutes, or until they are fork tender. Drain the potatoes, place them in a large mixing bowl, and coarsely mash them with a potato masher or fork, or use your fingers if they're completely cool.
3. Toss the potatoes with the onions, green pepper, peas, and all of the spices. Using a fork or your fingers, thoroughly combine all of the ingredients. Cover and set aside. br>br>Instructions for Making a Traditional Samosa Pastry Crustbr>br>1. In a large mixing bowl, combine the flour, salt, and baking powder. br>2. Rather than dumping the oil in the middle, drizzle it all over the flour. Rub the oil into the flour with your fingers and palms of your hands until it resembles bread crumbs, about 2 minutes. It only takes three minutes. This is an important step in creating a flaky pastry crust. br>3. Knead in 6 tablespoons of water at a time into the flour until the dough forms a dense ball. It's important that the dough is stiff and non-sticky. Allow for 30 minutes of resting time after covering it.
4. The samosas are being formed. (a) It's customary to make a triangular-shaped structure. cone- a samosa in the shape of a triangle. You make a circle out of a piece of dough weighing around 100 grams. Make a half-moon shape out of it. Form a cone by crimping the sides and bottom of the moon. 1 pound of sugar Fill the cone with 1/2 tablespoon of filling. Make a pleat on one side and close the top with a crimp (there are dozens of blog photos and videos on the Internet that show how to do this). (b) A flat, triangular samosa can be made as well. Make a square out of 50 grams of dough and place 1 teaspoon of oil in the center. Place 1/2 tablespoon of filling in the center and fold the triangle in half, crimping the edges shut. (c) Another option is to make a circle, fill it with filling, and fold it in half. Make a moon shape with the dough and crimp the edges like a hand pie. I chose to make my samosas this way, weighing 30 grams of dough per samosa. I rolled it into a ball and rolled it out into a circle on an oiled silicone baking sheet until it was 4 inches in diameter and 1/4-inch thick. thickness of one inch I pressed 1 tablespoon of samosa filling into the center of the dough, folded it over, and crimped the edges. (I used a small dough press for the first batch, but I did the second batch by hand, which was much easier and faster. ) ) After that, I used refined coconut oil to baste the samosa.
5. Samosas are typically deep-fried in oil. (Again, dozens of blog photos and videos are available on the Internet that demonstrate how to do this. ) I prefer to use an air fryer instead of a deep fryer. My oiled samosas were baked for 6 minutes at 400°F in my air fryer. Preheat the oven to 350°F and bake the potatoes until lightly browned. br>br>NOTE: if you're looking for a unique way to express yourself, this is the place to be The goal of traditional samosa pastry crust is for it to have a flaky texture, similar to that of pie crust. However, if you don't want to go to the trouble of making traditional samosa pastry crust from scratch, you can buy commercially frozen pie crust dough (contains lard), puff pastry (contains hydrogenated fat), phyllo AKA fillo dough (vegan), or spring roll wrappers (vegan). My samosa pastry crust was made with my flatbread (naan) recipe, which wasn't flaky but was still tasty.

Kimberly Frost

| Oct 10, 2021

Gram masala is a spice blend that isn't a recipe, but rather a mix of warming spices that varies from one maker to the next. While some versions are hot and spicy, this one is mild and comforting. This spice blend includes the traditional cumin, coriander, black pepper, cloves, and cinnamon, as well as other herbs and spices that give it a unique flavor profile. br>br>Because the "other herbs and spices" aren't listed, allergy sufferers may be concerned. I recommend that the vendor include a list of all ingredients on the package, the product page, or both. br>br>Packed in a one-of-a-kind resealable pouch that resembles a glass jar. This container holds six ounces of garam masala in a more compact space than other containers. The resealable top keeps the blend fresh for longer. To keep the pouch fresh, make sure to remove as much air as possible before resealing it. br>br>On the back of the pack, there's a recipe for garam masala chicken - On the package and product page, there should be a QR code that leads to additional recipes and product information. br>br>Makes a delicious spiced lentil or chickpea soup - It has a warming flavor rather than a spicy one. br>br>On the package, there is a large "best before" date of nearly two years. br>br>At around $8 at the time of our review, we liked this garam masala blend and would buy it again.

Mikaela Hunt

| Nov 19, 2021