Tag Archives: Cardamon

What is Garam Masala?


GARAM MASALA,  is a dry spice blend widely used in Indian cuisine, it is used in anything from curries and lentil dishes to soups.

It is made from whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods. The seeds are dry roasted in a pan to release their aromatic flavors and then ground to a fine powder.

What is the difference between Garam Masala and Curry Powder?

One of the key differences between these two spice mixes is the fact that garam masala is not based on turmeric, which is one of the main ingredients in many curry powder variants.

Garam Masala has a sweeter taste when compared to curry powders and usually includes cinnamon, nutmeg, and cardamom along with many other spices.

Benefits of Garam Masala

Garam masala is full of antioxidants which help in preventing skin problems and also helps to fight inflammation. According to Dr. Rupali Dutta, garam masala has carminative properties (relieves flatulence) and apart from boosting digestion, it also helps in fighting bloating, flatulence and even nausea.

Do you add Garam Masala in near the beginning of your cook, or near the end?

Now this is something which is completely down to you, the curry chef.

We recently held a survey on our Curry Lovers Group on Facebook, and around 1/6 of the respondents voted that they add their Garam Masala near the end, and 4/6 voted that they add their Garam Masala in the beginning of the cook and 1/6 said that they do not use Garam Masala in their curries.

What happens if I add too much Garmam Masala?

If you add too much Garam masala it will make your food bitter, mainly due to the cardamon and cumin.
The best way to try and rescue your dish, is to add some sort of sweetener. I guess the South African’s will add some Mrs Balls Chutney, which is a much loved national treasure.

How do I make my own Garam Masala at home?

Watch the video below to learn how to make your own Garam Masala at home.

Kashmiri Mutton Rogan Josh

Kashmiri Mutton Rogan Josh
Kashmiri Mutton Rogan Josh
Credit: Gurgaon Foodie

Rogan Josh means cooked in oil at intense heat. Another interpretation of the name Rogan Josh is derived from the word “Rogan” meaning “red color” (the same Indo-European root that is the source of the French “rouge” and the Spanish “rojo”) and “Josh” meaning passion or heat. Great for getting all the flavour out of your mutton chops.

1.  Mutton 500 grams
2.  Green Cardamom 4
3.  Black Cardamom 3
4.  Cloves 4
5.  Fried Onion Paste 1 Cup
6.  Yogurt 1 cup If sour,use less or as desired.
7.  Sonth Pwd 3 tsp
8.  Saunf pwd 4 Tsp
9.  Kashmiri Red Chilli Pwd 4Tsp
10. Whole Kashmiri Chilli 4 in nos
11. Hing
12. Salt
13. Mustard Oil


  • Smoke Mustard Oil and allow to cool a bit.
  • Add Hing followed by whole spices.
  • When the spices are fragrant add the Fried Onion Paste.
  • Add the Mutton Pieces and sear for 4-5 Minutes.
  • Whisk the Yogurt well with all the Pwd Spices and Salt. Add ,stirring fast till Yogurt Boils.
  • Lower temperature and cook for 10 minutes.
  • Add a little water and cook Covered or in a pressure cooker till Mutton Tender.
  • Serve Hot with Steamed Rice

Note: If you are in a rush and you need to get a curry out fast, try this 35 minute Mutton Curry Recipe.