GARAM MASALA: Not all are created equal

GARAM MASALA: Not all are created equal

Garam Masala is the lifeblood of curries,masalas and all beautiful foods Indian. But one size does not for all and as colorful as India is, so are the garam masalas. They are specific to regions, to towns, to families even. So before you try out the Tikka Masala dish on this blog, make your own garam masala.... trust me you will never look back.

• 3 1/2 Tbsp ground cardamom   
• 2 1/2 Tbsp cinnamon 
• 1/2  tsp grated nutmeg 
• 3 Tbsp ground cloves 
• 3 Tbsp coarse ground black pepper 
• 1 Tbsp ground cumin 
• 1 1/2 tsp ground coriander 

1. Add all your spices (preferably freshly ground as it will be most fragrant such as Raw Spice Bar) to a dry pan or skillet and cook on medium heat, stirring frequently until the spices become fragrant and they start to slightly brown. Be careful to not let them burn (it should take no more than 2-3 minutes). 

2. Let your garam masala cool before adding it to a covered container to use within 2 months.
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4. Pro-TIP: experiment with your spices to create your personal garam masala.
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Some say INDIA, others say GLASGOW: The best and easiest TIKKA MASALA

Some say INDIA, others say GLASGOW:

The best and easiest TIKKA MASALA

After a very long hiatus, we are up and cooking again, and what better way to start than with Tikka Masala. In learning about Tikka Masala, I have found that its origins are a bit disputed. Allegedly invented in Glasgow by a Punjabi chef, it has become the official dish of the UK. But there are questions as to whether it dates back thousands of years to the Punjab region and a spoiled ruler who wanted bite-size food because he was afraid of choking (tikka)! No matter where it comes from, we can agree it is delicious ... and even better is the added bonus of using our own blend of spices to create the warm garam masala spice!  Enjoy!

Also, note I am including vegetarian and Kosher options in my new recipes!

INGREDIENTS: 

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch chunks 

Or 

• For vegetarian/vegan: 
• 1 1/2 pounds of cauliflower florets (fresh or frozen) 
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• 1 1/2 tablespoons canola oil 
• Kosher salt and freshly ground black pepper, to taste 
• 1/2 medium sweet onion, diced 
• 3 tablespoons tomato paste 
• 4 cloves garlic, minced 
• 2 tablespoon freshly grated ginger 
• 1 1/2 teaspoons garam masala 
• 1 1/2 teaspoons chili powder 
• 1 1/2 teaspoons ground turmeric 
• 1 (15-ounce) can tomato sauce 
• 1 cup chicken or vegetable stock 
• 1/2 cup heavy cream or non-dairy creamer for Kosher 
• 2 tablespoons chopped fresh cilantro leaves 

DIRECTIONS: 

1. 1.) Heat oil in a large stockpot or Dutch oven over medium heat. 
2. 2.) Season chicken with salt and pepper, to taste. 
3. 3.) Add chicken or cauliflower and onion to the stockpot and cook until golden, about 4-5 minutes. 
4. 4.) Stir in tomato paste, fresh garlic, fresh ginger, garam masala (see recipe to make your own), chili powder, and turmeric until fragrant, about 1 minute. 
5. 5.) Stir in tomato sauce and chicken or vegetable stock; season with salt and pepper, to taste. 
6. 6.) Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. 
7. 7.) Stir in heavy cream until heated through, about 1 minute. 
8. 8.) Serve immediately with rice, naan (or chapathi or paratha), garnished with cilantro, if desired.