Garam Masala: Vegan Cooking Guide
Garam masala is a warming, aromatic spice blend used throughout South Asian cooking - typically a mixture of cumin, coriander, cardamom, cloves, black pepper, cinnamon and bay. Every region and cook has their own version. Unlike many spices it's usually added at the end of cooking to preserve its fragrant top notes.
How to Use Garam Masala
Add in the last 2 minutes of cooking or stir in off the heat - its delicate aromatic compounds are volatile and dissipate quickly with heat. Use to finish curries, dals, soups and roasted vegetable dishes.
Nutrition
Contains multiple antioxidant and anti-inflammatory compounds from its blend of spices.
Chef's Tips
- Garam masala is a finishing spice, not a base spice - don't fry it at the start like you would cumin.
- Shop-bought blends vary wildly in quality - buy from specialist Indian grocery stores for the freshest flavour.
- Make your own: dry-toast equal parts cumin seeds, coriander seeds, black peppercorns, cinnamon, cardamom and cloves, then grind finely.
→ Find the best substitutes for garam masala
Vegan Recipes Using Garam Masala
Learn to cook with garam masala on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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