Hi Mamta,

In the recipes which specify Garam Masala as a possible alternative to whole spices, e.g. Mum's Korma, should this Garam Masala be added at the point the whole spices would be added, or at the end?

For example in the Mum's Korma recipe 1/2 tsp of Garam Masala is listed as a garnish and also as alternative to the whole spices; if I use the 1 1/2 tsp of Garam Masala instead of the whole spices, should it be added at step 14 with the other Garam Masala, or at step 7?

Thanks very much,

Keith

Hello Keith

The whole spices release their flavours better when added in the beginning, usually to the hot oil, where as the ground garam masala looses some of it's flavour if cooked too much. You can add some of it in the beginning, but the best way to add it, in my humble opinion and as taught to me by my mum, is at the end. You add the GM and close the lid, allowing the flavours to infuse. Give it a little stir just before you take it out into a serving bowl. You can add a sprinkle as a garnish too. There are no hard rules about this :-)!

Mamta

If I'm using any recipe (Indian or not) I tend to add dry spices (ie powdered) into the oil/fat part of the recipe about 1 minute before adding the liquid content. If I was frying onions/peppers and then adding meat, once it was cooked I would then add the spices/powders.

The basis behind this is to stop it being powderey/gritty when the sauce/gravy is finished. If you are making a basic white sauce for example you would add the flour (the powdery bit) to the oil, cook it out for a minute or so (so the powder absorbs the oil and the oil takes on the powder) and then add your liquid (a little at a time if making a white sauce - milk) this then thickens up into the sauce.

If you tried to put the milk, flour and oil/butter/fat together in the pan you would get a lumpy mix with clumps of dry powder - it is just about possible to whisk it together this way but it takes a lot more work and you are more likely to get a powdery consistancy.

If you put the dry spices in too soon everything gets dried up and starts to burn before the meat/onions etc have time to cook out.

Steve