Coriander-scented untoasted blend (Bin bhuna hua garam masala) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 30) by Raghavan Iyer

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Notes about this recipe

  • ashallen on December 09, 2019

    Works well for where you'd like less "warm" flavor than you get from garam masalas that use cinnamon (e.g., the author's Punjabi and Kashmiri garam masalas).

  • TrishaCP on October 13, 2019

    Recipes that use this masala: Spiced ground beef sandwiches (Kheema paav) p.91 Apricot chicken with potato straws (Murghi jardaloo) p.128 Easter eggs with an onion-garlic sauce p.168 Roasted leg of lamb with raisin-mint sauce p.184 Lamb stew with a spinach sauce p.196 Tender braised lamb with turnips and mint p.198 Roghan josh p.214 Pork with spinach and cream p. 231 Spicy shrimp with black pepper and blackened chiles p. 261 Pan-fried cheese with green peas p.294 Spinach and mustard greens with cheese p.295 Bolly cauli p.482 Green tomatoes with potatoes and garlic p.622 Green papaya with garlic & chickpea flour p.641

  • westminstr on January 18, 2013

    This masala was very easy to put together but I would use fewer cloves next time.

  • Allegra on October 19, 2012

    More recipes requiring this masala: Pan Fried Cheese with Green Peas p.294

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