Topic started by Kristen (@ on-tor-unv-ap3-33-35.look.ca) on Fri Jul 14 09:53:59 .
All times in EST +10:30 for IST.

Can anyone tell me which is better to use? Dry garam masala mix, or garam masala paste? Most recipes do'nt specify which to use.

Responses:

• From: ed (@ hil-qbu-ptf-vty118.as.wcom.net) on: Fri Jul 14 15:21:10 EDT 2000
  
  Dry garam masala powder is the commonly used. There are variations for all the northern regions and even amongst different households. Whole garam masalas(cinnamon sticks,cloves,cardamoms,peppercorns etc.)are also used,especially when added to ghee or oil at the beginning of the dish. Garam masala is also made into pastes,often fried and then ground. This is used mostly with meat preperations. Anyway,I would say 99% of recipes would be calling for dry powder unless otherwise specified. Hope this helps.
  Edward
  
  
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• From: tom (@ cwpp-p-203-54-206-77.prem.tmns.net.au) on: Wed Nov 19 04:37:39
  
  i think you should use garam masala becuase it gives of much more flavour and the sweetness really comes out of the dish when used. It ads the bit od spicy pleasure to the meal.
  
  
• From: [P]rissy (@ cm112.gamma165.maxonline.com.sg) on: Wed Sep 8 04:13:01
  
  Masala means spice mixture in India, and mixtures such as garam masala are the essence of Indian cookery.
  Usually including various proportions of cinnamon, cloves, black pepper and cardamom, garam masala may also contain coriander and cumin, and occasionally even fennel and cassia.
  The spices of garam masala are ground and dry-roasted before being added to a dish. As the mix is highly fragrant, it should be used sparingly.
  
  

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