Best garam masalas according to redditors
We found 12 Reddit comments discussing the best garam masalas. We ranked the 12 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 12 Reddit comments discussing the best garam masalas. We ranked the 12 resulting products by number of redditors who mentioned them. Here are the top 20.
Honestly Amazon is great. One of these should last you a while.
There's this lovely spice (not the best photo) my mum discovered when I was little which makes some of the best curries (she originally used it for grills and oven roasts). It's just called 'tandoori' curry, and it's similar to the spice you get in most tandoori food. If you can, you should really give it a shot.
SO WEIRD!!! Haha. He said that because chicken was the predominant flavor. The sauce was extremely bland. I also thought it was weird you only used 1 teaspoon for most spices; we cook a lot and that didn't sound like enough. And 4 ounces of heavy cream also seemed like WAY too much cream. It's store bought garam masala and we used it both before and after cooking like the recipe says. It's a great brand, Rajah, but it is probably a couple of years old. I looked at her FAQ page and the number one complaint seems to be that it's bland. She suggests making your own garam masala to combat that, which is what I will probably have to do in the future. But I've made butter chicken in the Instant Pot before with different recipes and they always turn out, so I'm not sure what's going on.
Best vegan snack hands down. If you can find the smaller chickpea variety at the Indian store you can try roasting and making the snack yourself.
Coriander is sorta like cumin. Combined, the two go really well together and can be used for a dry rub on chicken, meat, or vegetables. It's a little more bright and citrus-y tasting than cumin. I don't usually use it on its own (whereas I use cumin on its own all the time) but combined with other spices, it's great.
Garam masala is spice blend that's used in Indian dishes. Every Indian chef and region has a favorite recipe, it seems. I'm not an expert on Indian cooking by any means and I have no idea how authentic this is, but I have found this to be a good all purpose blend.
Allspice is kind of hard to describe....the best I can do is a combo of cinnamon, nutmeg, and pepper. It's most often used in very small doses in baking, but also in Jamaican jerk rubs.
Yes, cayenne is spicy. I mostly use it in small doses to provide a little kick to chili or a wet/dry rub. If you're not into spicy food, you can leave it out and your dish will probably be just fine!
Star anise I usually use for soup broths. I make a lot of pho and Asian noodle soups, where star anise is often called for. If you wanted to add a little licorice essence to something (stew, soup, etc.), adding a few star anise pods will do the trick. Anise also comes in seed form, but the licorice flavor is much more pronounced and I very rarely use the seeds.
Thank you for reminding me. I left out the macros on my recipe post. I've added them now.
Leaving out the onions definitely helps. I had a heap of sliced green onions that I needed to use, so that was a big reason I went with those. You still get some of the flavor with less carbs (and a nice pop of color). You could also cut back on the garlic to save some more. I prefer this brand of masala powder. Just the aroma alone is amazing, let alone the taste. Whatever you choose, make sure if you buy a garam masala blend, ensure it is not made with any sugars or starches to avoid hidden carbs.
That's not an affiliate link. I'm just a fan of it.
Some lentil recipes that are both fast and filling (imo; I am presumably much less active than you)
Palak Dal
1.75 cups of moong dal
3.5 cups of water
2 medium onions
1 small leaf thing of stone flower
6 cloves of garlic
As much ginger as garlic
Half teaspoon of ground turmeric
1 tbsp cumin
1 tbsp coriander
1 tsp fenugreek
Pinch of hing
1 lb spinach
1 lemon’s worth of juice
Lentil Vegetable Soup
Grapeseed or vegetable oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup chopped tomato
1 pound lentils (red or green work well)
~8 cups chicken or vegetable stock/broth
1 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cumin
1 tsp ground black pepper
1 bay leaf
This is not so fast but even more filling than the above two:
Masoor Dal
INGREDIENTS
2 tablespoons vegetable / grapeseed oil
1 cup finely chopped onion
2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato
2 garlic cloves, minced
As much minced ginger as garlic
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
2 teaspoons paprika
1 pinky-sized piece of cinnamon
1 bay leaf
1 black cardamom pod
1 cup chopped tomatoes
Salt
3 tablespoons chopped cilantro
Add water as necessary while cooking.
Lol typing the recipe out makes me want to make eat it right now.
For the coriander seeds, I think it's worth it, but it's a bit too much effort. But if you have the time to grind your spices fresh, then it's the same principle as coffee beans. Freshly ground seeds will give you more flavor and aroma. So do try it if you have the spare time. You can also toast the dry spices and grind them to a powder as well to give you that fresh aroma. This will release their oils and give you more bang for your buck from your spices. I use a store bought one since I am short on time most of the days. The brand I use is called MDH. It's a popular brand in India and lots of homes use it.
SNS MDH Garam Masala (Blend of Spices), 100g, 3.5oz https://www.amazon.ca/dp/B002XH1BXI/ref=cm_sw_r_cp_apa_i_iX4OCbCSR9VZZ
For the ginger/garlic paste, I use a mortar pestel. It's handy to have. Mincing works as well, but I like to extract the juices from the garlic and ginger and flatten them as much as possible so they easily blend into the hot oil. I find mincing them can lead to burning at times rather than getting properly infused into the oils. I have a Vitamix on the side in case I need to whip up the paste real quick, but honestly, I take out the time to use the mortar pestel to get the best flavours.
its from shan. this one
Anyone know where to pick up a good garam masala? I found this on Amazon, but I'm unsure of quality.
http://www.amazon.com/Marshalls-Creek-Spices-Masala-Seasoning/dp/B00BYHQ4K8/ref=sr_1_73?s=grocery&ie=UTF8&qid=1382300247&sr=1-73&keywords=garam+masala
They sell blends!
Dont you get them in smaller packets?
Something like this:
https://www.amazon.com/National-Garam-Masala-Powder-Pack/dp/B01CPS4KO6
Its 0.7$ each in my local market.