spice blend
Kashmiri garam masala
2.5 g1 teaspoon
8 g1 tablespoon
Ground spice blend bulk density about 2.5 g per level teaspoon.
Instead of Kashmiri garam masala
Garam masalaUse 75–80% of the weight; add at the same stage. More pungent and less aromatic, so taste before adding more.
Ground garam masalaUse 75–80% of the weight; stir in off the heat. Finer powder, so it releases aroma quickly.
Ground cardamom and maceUse 20–25% of the weight alongside garam masala for aroma; it lacks the full spice profile.
Recipes with Kashmiri garam masala
Aloo Matar Rasedar
Potatoes & Peas in Sauce
Darashahi Kaliya
Lamb Ribs in Sauce
Dum Nadru
Spicy Baked Lotus Roots
Dum ki Lauki
Spicy Baked Bottle Gourd (Calabash)
Kachche Kele ke Kofte
Spicy Green Banana Balls in Sauce
Kaliya
Lamb in Yoghurt Sauce (II)
Kashmiri Kofte
Lamb Koftas in Sauce
Khumb Shabnam
Mushrooms in Yoghurt Sauce
Mujh
Radishes in Thick Yoghurt Sauce
Murg Roganjosh
Chicken in a Rich Scarlet Sauce
Ranith Gaad
Kashmiri Fish Curry
Shyaem
Minced (Ground) Lamb Cutlets in Yoghurt Sauce
Tamatar Chaaman
Paneer in Thick Tomato Sauce