This is a traditional recipe for a Garam Masala spice mix. It's used in many Indian dishes. You can make it in advance and store if for a few months in an air-tight container.
I have been making variations of this sauce for years. It is nice and spicy and very simple to make using these ingredients - you can use more authentic ones if you have time. This can be used for almost any meat or vegetable.
Chunky peanut butter, garlic, fresh ginger and coriander blended into an exotic Asian-style dipping sauce or marinade. Great for satay. Use sweetened or unsweetened peanut butter, depending on your preference.
An excellent way of using up the Christmas turkey is to make a delicious stock as the base for this unusual soup.
This aromatic cordial is a great partner to Thai food.
Cooling lassis are traditionally served with fiery Indian curries.
A colourful mixture of rice and flavourings makes a perfect background to any curry.
Infinitely better than buying it in a jar, this is a quick and authentic garam masala spice mix. Garam masala is best when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that comes a close second.
A spicy peanut coriander chutney which can be eaten cold with pitta, samosas, on sandwiches or with roti. Store in the fridge and use within 1 week. If chutney thickens add more yoghurt to thin it out.
Sure, you can buy it in any shop, but there's something special about making your own garam masala. Use in all your favourite curries and Indian recipes.