Most people reach for garam masala only when a curry recipe calls for it, but this warming blend of cinnamon, cardamom, cloves, and pepper is far more versatile than that. Here are five ways to get more use out of your jar.
- Finish, don't just cook with it. Add a small pinch of SAFT Garam Masala right at the end of cooking a curry or dal, not just at the start — it adds a fresh top note of aroma that cooking off early tends to lose.
- Roasted vegetables. Toss vegetables like cauliflower, potatoes, or sweet potato with oil, salt, and a teaspoon of garam masala before roasting — it adds warmth without overpowering the vegetable itself.
- Scrambled eggs or omelettes. A small pinch mixed into beaten eggs before cooking gives a subtle, unexpected depth — popular in many Indian-style egg bhurji recipes.
- Soups. Stir a pinch into tomato or lentil soup near the end of cooking for warmth and complexity.
- Spiced tea or coffee. A tiny pinch (much less than you'd use in cooking) in warm milk with a sweetener makes a simple spiced drink, similar in spirit to chai masala.
Pro tip: Garam masala loses potency faster than whole spices once opened. Store it in an airtight container away from direct light and heat, and use within a few months for the best aroma.
Shop SAFT Garam Masala, a small-batch blend ground in the traditional South Indian style.
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