How To Blend Spices
- Organic Artisanal Tandoori Chicken Masala
- Spicy BBQ Poultry Marinade
- Classic Garam Masala Spices - Mixed Vegetable Curry
- Fresh Chai
- Shepherd's Pie
- Dahl / Lentil Curry (GF)
- Sri Lankan Chicken Curry
- Aromatic Yellow Rice (GF)
- Collard Green Mallung
- Spice Up Your Health
- Brinjal Bartha
- Kashmiri Garam Masala
- Tandoori Chicken
This is an all-inclusive Garam Masala Spice Set. USDA certified organic and Fair Trade spices including Ceylon Cinnamon, whole Cardamom, Cloves and Mace. All the wonderful organic spices you need to make a fabulous, fresh, Fragrant Garam Masala Spice Blend. Complete instructions and suggested recipes can be found in the Spice Blends Section. This blend is considered the "beginner's blend." Just four spices to roast and mill, but so many ways to use this aromatic and delicious combination to enhance your everyday meal. Sprinkle it on soups, stews, vegi preparations or whatever you please.
The collection is available with or without our custom-designed electric spice grinder and The Spicy Gourmet fully illustrated recipe book with complete instructions on preparing a fresh Fragrant Garam Masala Blend and a delicious vegetable recipe.
This Recipe Features Fragrant Garam Masala:
- 2 large eggplants
- 2 large tomatoes
- 3 tablespoons ghee (clarified butter) or canola oil
- 2 medium onions finely chopped
- 2 tsp grated or chopped ginger
- 1 tsp ground turmeric
- 1 to 2 tsp cayenne powder
- 2 tsp salt or to taste
- 2 tsp Fragrant Garam Masala
Dice the eggplant and tomatoes. Heat ghee or oil in a large saucepan and fry the onions and ginger on medium heat until they are soft and the onion starts to brown. Add the turmeric powder, cayenne salt and fragrant garam masala and stir thoroughly. Add the eggplant and tomatoes, stir really well and cover. Simmer on low heat, stirring occasionally until all the liquid evaporates and the combination of the eggplant and tomatoe forms into a thick purée.
Served hot or cold, Brinjal Batha is ideal as a dip for naans and pita bread.
Tip: Grill the eggplant over charcoal to impart a smokey flavor.