Garam Masala on the other hand is a different kettle of fish. It is a potent combination of warming spices that add heat and depth to a dish. It is usually made with Cloves, Star anise, Cinnamon, Cardamom, Black pepper, nutmeg, bay leaves and other intensely flavoured spices.
This masala packs a punch but must be handled with care. It is usually added towards the end of the recipe or for finishing the dish, though some recipes will add it earlier.
Most Indian kitchens will have some version of branded or home made ready-to-use Garam Masala. The trick is to lightly roast the spices to release their oils before grinding them.
Too much Garam Masala can easily ruin a curry. Over cooking will make it bitter. But just the right amount will add magical layers of complexity and flavour to your dish.
Are Curry Powder and Garam Masala interchangeable?
Short answer, no. In a pinch you could use Curry Powder if you don’t have Garam Masala on hand, but not the other way around.
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