I find most garam masalas to be a bit sweet for a savory dish like this, so I'd use 1 part ground cumin + 2 parts ground coriander + a tiny pinch each of ground cloves and cardamom + a touch of turmeric, if you have it + plenty of ground black pepper, instead of the garam masala. This assumes you've already got fresh onion, garlic and (perhaps) ginger in the dish as well. ;o)
The taste will be completely different. Garam masala is a combination of several dried spices ie: cinnamon, cloves, black pepper, star anise, cardamom etc. that are dry roasted and ground to a coarse powder primarily used in Indian cooking. Curry powder is a generic spice that is not comparable to garam masala.
Not only can you, I'd recommend it! "Curry Powder" was created by the English during their "long stay" in India as a shortcut to the beautiful garam masalas that Indian cooks make almost daily. Raghavan Iyer, noted Indian cooking teacher and author has a wonderful line of garam masalas that I like to keep on hand bc they are so good, and a great shortcut to dinner on nights I'm doing Indian. You can check them out here: http://www.turmerictrail.com/
Not only can you, I'd recommend it! "Curry Powder" was created by the English during their "long stay" in India as a shortcut to the beautiful garam masalas that Indian cooks make almost daily. Raghavan Iyer, noted Indian cooking teacher and author has a wonderful line of garam masalas that I like to keep on hand bc they are so good, and a great shortcut to dinner on nights I'm doing Indian. You can check them out here: http://www.turmerictrail.com/
Definitely! Both have their uses, but there's something about curry powder that I just find overpowering. Totally IMO, but I find garam masala complements flavors where curry powder masks them.
yes. it will be similar (not identical) but good. FYI both curry powder & garam masala are packaged convenience items used instead of making a fresh spice mix daily (powder and-or paste). If your recipe doesn`t call for the aromatics that often go into these mixtures (onion, garlic, ginger, galangal) and you have any around, feel free to add them at the stage when you are sauteing things, before it becomes a stew.
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In general I think that if you like it you Can do it - no rules