Recipes by their Ingredients

garam masala

  • 2 Minute Indian Butter Sauce (Makhani Masala)

    2 Minute Indian Butter Sauce or Makhani Masala
    2 Minute Indian Butter Sauce or Makhani Masala
    (Serves 4)     (Revised 10/28/2022)

    3 tblsp butter
    1 tsp sugar
    1½ tsp salt
    1 tsp garam masala powder
    2 tblsp coriander powder
    2 tsp Kashmiri chili powder or paprika
    2 tsp methi leaves
    1 tsp turmeric powder
    1 tsp cumin powder
    1½ tsp onion powder
    ¼ cup tomato sauce
    1 tblsp tomato ketchup
    ½ cup heavy cream

    NOTES:If you don't like the spice of the chili powder, substitute paprika.
     

    In a sauce pan add the butter and all the spices
    saute the spices in the butter while the butter is melting. Now add the tomato sauce and the ketchup. Cover and let simmer for 1 minute. stir in the cream a little at a time so it does not curdle.

    Serve or mix in some left over chicken, or paneer or some steamed/sauted vegetables. I tweaked the recipe of vahrehvah.com

  • Aloo Gobi

    Aloo Gobi
    Aloo Gobi
    (Serves 6)

    1 tblsp Red Chili Powder
    1 tblsp Coriander Powder
    1 tsb Tomato Paste, OPTIONAL
    1 tblsp Amchur (Mango) Powder
    ¾ tblsp Cumin Seeds
    ½ tblsp Garam Masala
    1 tblsp Ginger, minced, mix with garlic to form a paste
    1 tblsp Garlic, minced, mix with ginger to form a paste
    3 tblsp Methi Leaves (Fenugreek Leaves)
    1 tsp Turmeric Powder
    1 tblsp Coriander (Cilantro) Leaves, chopped
    1 head Cauliflower, cut into medium florets
    4 Russet Potatoes, peeled, cut into large diced squares (1" x 1"),
    (let them sit in a bowl of water to keep them from discoloring, after they are cut)
    ½ Serrano chili, finely minced, OPTIONAL, omit if you don't want the 'heat'.
    1 Roma Tomato, finely minced
    1/2 Onion, white, yellow or red, finely minced
    3 cups Vegetable Oil, for frying
    1/2 cup water
    1 tblsp salt

    NOTES:If you prep all the ingredients and then fry the potatoes and cauliflower in advance, the recipe will only take 15 minutes to complete. If you add frozen peas when you add the cauliflower and potatoes you have a dish called: Aloo Gobi Mattar. I commonly have sundried tomatoes in my pantry, so substituting the tomato in the recipe for 4-6 sundried tomato pieces, diced tiny really makes this dish pop! Methi leaves are half the price that Amazon sells them for in Indian grocery stores. Alternatively, you could boil the potatoes and cauliflower pieces in salted water. I typically will make my own chili powder, in this case I used Kashmir chilis, toasted then ground.
     

    Add to the 1/2 cup of water, the chili powder, coriander powder, amchur powder and tomato paste (if using). Mix together well and set aside.

    Heat oil in deep fryer or large (non-coated) pan to 350 degrees and cook potatoes then cauliflower until cooked. Set these aside.

    In a large skillet, large enough to hold all the ingredients, add about 5 tblsp of the oil you just used to fry your potatoes and cauliflower in. Turn the heat to medium/low and add in the cumin seeds.

    After the seeds have had a chance to toast slightly, not blacken, about a minute, add in the ginger/garlic paste, tomatoes, chili pepper, onions and turmeric powder. Saute over medium heat until the tomato pieces break down into a mush or sauce (Masala) about 8-12 minutes.

    Add the water/chili/spice mix into the pan and also add the salt into the mix, then rub the methi leaves between the palms of your hands, to break it up into the mix. Also add the coriander (Cilantro) leaves.

    Now add the potatoes and cauliflower, that were deep fried, into the mix and mix until the vegetable are well coated, bring to a simmer. I like to cook the liquid down to a thick gravy or until there's almost no water left. (It's up to you, some prefer a gravy style finish or like myself a dryer version). Finish by sprinkling the Garam Masala over the top. Serve.

  • Base Curry (BIR)

    >Base Curry
    Base Curry (BIR)
    (Makes 10 cups or 2½ quarts)

    Akhni Stock
    8 cups water
    1 yellow onion, cut into quarters
    14 green cardamom pods
    2 black cardamom
    10 whole cloves
    6 garlic cloves, crushed
    4 bay leaves
    4 inch cinnamon stick
    4 tsp coriander seeds
    4 tsp fennel seeds
    4 inch chunk fresh ginger
    2 star anise
    2 tsp black peppercorns

    Base Gravy
    10 medium onions, chopped
    1 large carrot, peeled and diced
    ½ large green bell pepper, diced
    ½ large red bell pepper, diced
    2 stalks leafy celery, diced
    ¼ of a green cabbage head, chopped
    2 cups (16oz) canned chopped tomatoes
    6 sprigs fresh cilantro with leaves
    1 cup vegetable oil
    4 tblsp ghee
    4½ tblsp fresh ginger puree
    4½ tblsp garlic puree
    1 tbsp ground turmeric
    1 tbsp garam masala
    1 tbsp freshly ground cumin
    1 tbsp freshly ground coriander seed
    1 tbsp ground fenugreek powder
    1 tbsp smoked paprika
    1 tbsp salt
    2 cups chicken stock (homemade preferred or at the least use Better Than Bouillon brand chicken base)


    NOTES: BIR Base Curry, also known as British Indian Restaurant Base Gravy, is a crucial component in creating the distinctive flavors found in British Indian restaurant-style curries. Akhni stock is a flavoring stock that's used in the making of BIR base gravy. It serves as the foundation for many British curry dishes. Asian/Indian bay leaves preferred, as they are milder – use 1 regular bay leaf if unavailable.

    To turn your base British Indian Restaurant (BIR) curry into a full curry, you can add additional ingredients such as cooked meat (chicken, lamb, or beef), vegetables (like potatoes, peas, or bell peppers), and more spices or seasonings to enhance the flavor. You can also adjust the consistency by adding water, coconut milk, or cream to achieve your desired thickness. Serve your full curry with rice or naan bread for a complete meal! Click here for more ideas on what to add to this base curry.

     

    For the akhni stock: add all akhni stock ingredients to a saucepan. Bring to a boil for ten minutes then strain the mixture discarding the solids and reserve the akhni stock.

    For the base gravy: pour the oil into a large heavy bottomed saucepan and heat over medium high heat until simmering.
    Add the diced onions and fry, stir often for about 20 minutes until the onions are soft, lightly browned and translucent.
    Add the bell peppers, celery, cilantro, carrot and cabbage and mix.
    Fry for another five minutes and then add the ginger, garlic and all of the spices except for the turmeric.
    Now add the tomatoes, chicken stock and just enough Akhni stock to cover the vegetables and simmer for about half an hour. Add more stock as needed.

    After 30 minutes, remove the mixture from the heat and allow to cool slightly.

    Using a handheld immersion blender blend until silky smooth, if you have one, otherwise, scoop the mixture in batches into a blender and blend until silky smooth, about three minutes per batch if using the blender. Add more Akhni stock if needed to achieve the proper consistency, it should roughly be the consistency of thin cream.
    Once your sauce is smooth, melt the ghee in a frying pan and add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
    Once it is simmering, turn down the heat and simmer for another 20 - 30 minutes.
    Enjoy!
    This can be stored in the fridge for up to three days or freeze in 3 cup portions for up to three months.

    BIR House Mixed Powder (Every curry joint in Britain has their "secret" blend of house spices, this is ours!):
    3 tbsp ground cumin
    3 tbsp ground coriander
    4 tbsp curry powder
    3 tbsp paprika
    3 tbsp ground turmeric
    1 tbsp garam masala

    Things you can make from this base:
    1.) BIR Chicken Korma (for 4) – 1½ cups BIR curry base, 1¾ oz (50 grams) almonds, crushed (or cashews or both), 2 tblsp fine white sugar, 1 tblsp butter, 1¾ oz (50 grams) creamed coconut block, 3⅓ oz (100 ml) cream. Cook the above ingredients until combined (less than 4 mins) – Add 1 lb raw chicken such as mini fillets or a breast cut into1 inch chunks and heat on low for 10 minutes to cook through.

    2.) BIR Bhuna (for 4) – In 2 tblsp vegetable oil fry 1 four inch cinnamon stick for 10 seconds then add 1 lb of cleaned prawns or chicken to cook - (if your protein is already cooked then add it at the end). Next add 1 tblsp tomato paste with 1 tblsp grated ginger, 1 tblsp garlic paste, 1 tblsp cumin powder, 1 tblsp red chili powder, 1 tblsp coriander powder, 1 tsp turmeric. Cook for 2 minutes then add 1½ cups BIR curry base. Cook for 2 minutes more then squeeze the juice of one lemon in and then add 1 small bunch cillantro leaves, torn or chopped. Salt and pepper to taste.

    2.) BIR Saag (for 4)
    ¼ lb baby spinach leaves
    3 green bird's eye chillies or Thai chilies - roughly chopped
    1 handful cilantro leaves
    2 tbsp ghee
    ½ onion, chopped finely
    1½ tbsp garlic and ginger paste
    1 tblsp cilantro stalks
    1 tsp cumin, ground
    1 tsp coriander, ground
    2 tblsp mixed powder
    ½ tsp Kashmiri chilli powder
    ¼ cup tomato puree
    1 cup base curry
    1 tblsp plain natural yoghurt
    Juice of ½ lemon
    ½ tsp garam masala
    Salt to taste

    Directions:
    Preparing the spinach by placing all of the spinach, chillies, coriander and lemon juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.

    Now heat the ghee in a large pan over medium heat.
    Once the pan is hot, add the chopped onions and fry for about 15 minutes until soft and translucent but not too brown.
    Add the ginger and garlic paste and allow to cook for about 30 seconds.
    Add in the cumin, coriander powder, garam masala and kashmiri chilli powder and mix.
    Remove the onions from the pan and use a processor or blender to blend the onions and the tomatoe until smooth.
    Pour the onion/tomato mixture back into the pan. At this point if you want to ass meat or paneer, add it now.
    Cook for 40 minutes or until any meat is nice an tender. Add the base sauce gradually stirring it in, cook for about 5 minutes.
    To finish, add the spinach puree you made earlier and stir it into the curry.
    Cook for another 2 minutes. Adjust seasoning and add the salt and pepper to taste.
    Just before serving, add the yogurt one tablespoon at a time stirring it into the sauce.
    Stir in the lemon juice and serve.

  • Chicken Biriyani

    Chicken Biriyani
    Chicken Biriyani
    (Serves 4-6)

    5-6 boneless chicken thighs
    2 cups basmati rice
    16 oz plain greek yogurt
    1 tblsp chili powder
    1 tsp turmeric
    1 tsp garam masala
    1 tblsp ginger/garlic paste
    1 tblsp lemon juice
    2 green chili, sliced thin
    1 cinnamon stick
    6 cardamom seeds, cracked open
    1 tsp cumin seeds
    2 cloves
    2 tsp salt
    1 cup mint, roughly chopped
    1 cup cilantro, roughly chopped
    2 thinly sliced yellow onions, deep fried until brown
    ¼ cup milk, warmed
    pinch of saffron threads


    NOTES:If you do not have saffron you can use 1/4 tsp tumeric in its place in the milk.

    Prepare the fried onions and set aside.

    Mix the yogurt, chili powder, turmeric, garam masala, ginger/garlic paste, sliced green chili, cumin seeds, salt, cardamom pods, cloves, cinnamon stick, ½ cup mint and ½ cup cilantro, lemon juice and ⅓ the fried onions together, now add the chicken mix well and let marinate 4 hours.

    Rinse/wash the rice twice with cold water to remove some of the starches. Then cover with cold water and let the rice soak for 30 minutes.

    Warm up the milk and mix in the saffron threads and let sit, set aside.

    In a large pot of boiling salted water, we're going to par cook our rice, first add the following seasoning to the salted water, 4 cardamom pods, a split green chili, a cinnamon stick, 2 cloves, 1 tsp cumin seeds. Drain the water from the rice and put the rice in the boiling seasoned water. Turn the burner to high if not already and add the rice and give it a stir. Once the rice comes back to a boil, it is almost done. Taste a grain after 1 minute, it should be par cooked to al dente, but no more then that, as it will finish on the stove. Drain the water retaining the rice and spices.

    Time to layer it for the final cook. In a large heavy duty pot, start by cooking the chicken and yogurt spiced marinade for 4 minutes. Now remove ½ the chicken and a little of the yogurt and set aside. Add ½ the rice and spices on top of the portion of chicken, keeping the layers fairly even, then add the rest of the chicken on top of the first rice layer, sprinkle some of the browned onions on top, add ⅓ cup chopped cilantro and mint and then the rest of the rice, the rest of the browned onions, another ¼ cup of cilantro and mint and finish it off with placing spoonful's of the saffron milk across the top. Put a tight fitting lid on and cook at medium/high for 5 minutes and lower to low for another 30 minutes. Let sit for an additional 15 minutes with the lid on.

    Serve with a side of Greek plain yogurt and lemon wedge. Enjoy!