Recipes with garam masala

Pakoras: crisp Indian fritters of onion, potato, and spinach dipped in spiced chickpea-flour batter and deep-fried to golden crunch. Monsoon-season street food at its finest.

Dry cauliflower sabzi with toasted cumin, asafoetida, ginger, coriander, and turmeric. Classic North Indian side where no gravy clings, just spice hugging each floret.

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with green peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions.

Rich Mughlai chicken curry with a ground almond, ginger, and garlic paste in a creamy yogurt and cardamom sauce. A royal Indian dish with whole spices and whipped cream.

Chicken thighs marinate in a pureed sauce of tomatoes, garam masala, ginger, garlic, and chili, then roast until tender and caramelized. Indian-spiced comfort with a citrusy kick.

North: Moghul Beef Kheema Curry with Corn (Makkai Kheema) recipe

Golden cauliflower stir-fried in ghee with mustard seeds, cumin, green chilis, and turmeric, then braised with fresh tomatoes and finished with garam masala. Authentic Indian vegetarian cooking in 30 minutes.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Saag paneer is a classic Indian spinach curry with paneer cheese simmered in a creamy sauce of yogurt, buttermilk, garam masala, ginger, garlic, and half-and-half. Rich, spiced, and deeply satisfying vegetarian comfort food.

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

A spiced, crunchy snack mix baked with flaked grains, peanuts, almonds, and sunflower seeds tossed in garam masala, turmeric, sesame oil, and soy sauce. Keeps for a month in an airtight jar.

Whole whitefish stuffed with a fiery coriander, ginger, and chili masala paste, baked until tender and finished under the broiler. Bharia Machli brings bold Indian spice to your dinner table.

Hot Indian chicken curry blooms cumin and cardamom in oil, then builds a tomato-onion masala with ginger, garlic, and Thai chili. Garam masala spiced, served over rice.

Baingan Bharta is fire-roasted Indian eggplant charred over an open flame until completely blackened, then mashed and cooked with cumin, tomatoes, garlic, and garam masala.