Garam Masala Please

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Garam Masala Please
This is my favourite Garam Masala recipe that I've developed over the years, inspired by the very polite waiters in many Indian Restaurants that I've frequented that have almost all approached the table with the words "Garam Masala Please"
Cuisine Indian
Servings
Ingredients
Cuisine Indian
Servings
Ingredients
Instructions
  1. Put a small frying pan on a medium heat
  2. Lightly toast all the ingredients by putting the biggest ingredients in the pan with 30 second intervals inbetween each, don't let them burn, just a light toasting is required
  3. Let the spices cool and then put into a grinder and grind until a fine powder is achieved
  4. Place in an air-tight container and use when required, it will last for at least a year but is best when used as soon as possible

Dairy Free Indian Curry Base

This recipe creates the base for most of my “gravy” based curry dishes, it’s easy to make and freezes very well for pulling out at a moment’s notice when you’ve had a long day at work and fancy a quick but tasty curry.

Print Recipe
Dairy Free Indian Curry Base
This recipe creates the base for most of my "gravy" based curry dishes, it's easy to make and freezes very well for pulling out at a moment's notice when you've had a long day at work and fancy a quick but tasty curry.
Cuisine Indian
Prep Time 10 minutes
Cook Time 3 hours
Passive Time 30 minutes
Servings
servings
Ingredients
Cuisine Indian
Prep Time 10 minutes
Cook Time 3 hours
Passive Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Boil the water in a kettle
  2. Chop the onions up fairly coarsely
  3. Put all the ingredients except the tomatoes into a big pan with the water, bring to the boil and then turn down the heat so that the base is just simmering, if you're worried about it splashing/spitting then cover with a lid. Let it simmer for 1 hour.
  4. Stir in the tomatoes and simmer for another 20 minutes.
  5. Turn off the heat and leave the pan to cool for about 30 minutes.
  6. Blend it all up with a hand blender.
  7. Empty out into a suitable container, clean the pan and then tip the base back into the pan and simmer for about an hour or until all of the oil has started to rise to the surface.
  8. Turn off the heat, mix everything up again with a big spoon, let it cool and then use straight away or freeze it in pour and store bags.