Vegetable Garam Masala

Warm but relatively bright, with citrusy coriander, earthy cumin, aromatic cardamom and a subtle sweet-herbal finish.

This brighter masala is useful where a heavy warm-spice layer would overwhelm vegetables. Apply lightly and let roasting or sautéing develop the base flavor. A small late addition can lift the aroma without making the entire dish intensely spiced.

Cauliflower, potatoes, carrots, squash, eggplant, mushrooms, peas, green beans, chickpeas, paneer, tofu and roasted vegetable bowls.

1 teaspoon per pound of food.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Toss 1 pound cauliflower with oil and 1 teaspoon masala. Roast at 425°F until browned and tender. Serve with rice and yogurt, adding lemon and a tiny finishing pinch only after tasting.

South Asian garam masalas vary by cook, region and dish; this is a purpose-specific version.

Garam masala background

Ingredient overview: Ground coriander, Ground cumin, Green cardamom, Ground cinnamon, Ground black pepper, Ground fennel, Ground ginger, Ground mace, Ground nutmeg, Ground cloves, Ground star anise.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

• Explore the original Garam Masala guide
• Explore Asian Flavors