Garam Masala: When and How to Add It
The warm finishing blend — why it usually goes in at the end, and how much is enough.
What it is
Garam masala is a blend of warm whole spices. Unlike a curry base, it is mostly added towards the end of cooking so its aroma stays bright.
What usually goes into it
- Cinnamon and cloves
- Green and black cardamom
- Black pepper and cumin
- Bay leaf and nutmeg or mace
- Coriander seeds
Blends vary from kitchen to kitchen — check the ingredient list printed on your Khushilo pack for the exact recipe.
How to use it
- Stir into curries, dals and gravies in the last 2–3 minutes
- Add to marinades for meat and paneer
- Sprinkle between rice layers in biryani before dum
How much to use
- ½–1 teaspoon for 4 servings
- A little goes a long way — taste before adding more
Goes well with
Chicken Masala · Cumin Powder · Coriander Powder
Storing it
Keep the pack closed in a cool, dry cupboard away from the stove and sunlight. Always use a dry spoon, and move the powder to an airtight jar once opened if you cook with it less than once a week.
Shop the spices
A warm whole-spice blend to finish curries and biryani
Warm, sweet-spicy, fragrant
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