Garam masala

Used in 7 recipes on RecipeWiki.

Most often cooked with

Chickpeas simmered in a dark, sour tomato and onion masala, finished with amchur so the sourness sits behind the spice rather than on top of it.

Yogurt-marinated chicken charred hard under a grill, then finished in a spiced tomato and cream sauce that only works if the char goes in with it.

Hard-boiled eggs, scored and browned in spice, simmered in an onion and tomato masala.

Lamb shoulder browned hard then cooked for two hours in yogurt and Kashmiri chilli, until the sauce is red, glossy and clinging rather than soupy.

Potato and paneer dumplings fried until crisp, sitting in a mild cashew and tomato sauce enriched with cream.

Spinach cooked down to a dark, silky base with ginger and green chilli, with cubes of fried paneer folded through at the end.

Whole urad soaked overnight and simmered for hours until it turns black and glossy, then finished with butter and a little cream.