About Our Curries

If this is your first time cooking with garam masala—or trying to find an equivalent replacement—it helps to know exactly what this aromatic Indian spice blend is.

Garam masala literally translates to warm spices in Hindi. The interesting thing about this blend is that there is no set recipe to make it. However, there are specific warming spices that will go into any given garam masala to achieve a deep, sweet, warming, pungent flavor profile. You’ll find all or most of the following spice mix in garam masala:

Cinnamon
Cumin seeds
Black and green cardamom
Coriander seeds
Nutmeg
Cloves
Fennel
Black peppercorns
Indian bay leaves

Curry powder is a blend of spices that come together to give a warm and robust flavor to whatever dish it is used in.

Traditional Indian curries get their flavour from whole spices that are toasted and ground as needed for cooking (and vary depending on the dish). But, our simple homemade curry powder is an easy way to have easy, instant access to a great starting place for curry flavour. And it uses spices that you probably already have in your pantry! Most curry powder recipes do include a few common ingredients:

Coriander
Turmeric
Cumin
Chili Peppers
Other Spices That Could Be Added Are:
Fenugreek
Ginger
Garlic
Fennel
Caraway
Cinnamon
Clove
Mustard
Nutmeg
Black Pepper

Melted butter, often diluted with water, sometimes thickened with flour or egg yolk, or both, and seasoned with lemon juice.
‘Rich spiced tomatoes & butter sauce’

Ghee
Minced Onion
Grated Ginger
Minced Garlic
Cinnamon
Turmeric
Ground Coriander
Ground Fenugreek Leaves
Allspice
Ground Cumin Seeds
Onion Powder
Chili Powder
White Pepper
Garam Masala
Paprika
Lime Leaves
Bay Leaves
Crushed Stewed Tomatoes
Coconut Cream

Yogurt sauce that’s seasoned with aromatic spices. It often carries a nutty undertone from blended almonds, cashews
Creamy gravy enriched with cashew nuts & cardamom‘

Ginger
Chillies
Coriander
Bay Leaves
Freshly Ground Black Pepper
Cloves
Salt
Almonds

Coconut milk, lime juice, garlic, turmeric, chili pepper
‘Onion and cashew nuts with Indian herbs & mango sauce‘

Mangoes
Garlic, Minced
Thick Coconut Milk
Fish Sauce
Soy Sauce
Thai Sweet Chili Sauce

Madras could definitely be described as a hot curry It contains a fair amount of chilli, not quite as much as vindaloo, but certainly a lot more than a korma.
‘Coconut, milk, onion, gravy & Indian spices’

Green Cardamom or elaichi.
Black whole peppercorns or Kalimirch.
Black mustard seeds or Rai, Sarson.
Cumin seeds or Jeera.
Fenugreek seeds or Methi.
Coriander Seeds or Dhaniya.
Cinnamon or Dalchini.
Turmeric powder or Haldi.
Curry Leaves powder or curry patta powder (we used ready made but you can easily make it at home).
Whole dry Kashmiri Red Chilis

Intensely spicy, but has plenty of bright, acidic, and vinegar-tinged notes.
This is in direct contrast to tikka masala
‘Onions, coriander, tomatoes & red chilli’
Dried red chili peppers – We are using whole dry Kashmiri red chili peppers. In absence of this Indian favorite, you can still make it with some other chilies of your preference. just use them more or less according to their heat level or your spice tolerance.
Fresh red chilis (optional) – Sometimes I use them for some extra heat.

Cumin seeds
Coriander seeds
Mustard seeds
Cinnamon
Cardamom (optional, if available)
Cloves
Peppercorns
Turmeric
Vinegar
Garlic
Ginger

Vegetable oil, cinanamon, cloves, onion, garlic, ginger, coriander.
‘Slow cooked with onions and tomatoes mace & star anise, spices & saffron‘

Paprika
Ground Cumin
Garlic Powder
Ground Ginger
Ground Coriander
Black Pepper
Cayenne Pepper
Ground Cardamom
Ground Cinnamon
Ground Cloves
Teaspoon Salt
Saffron

Tomatoes and cashew paste, garam masala, turmeric powder, chili powder,
cumin.‘Red capsicum & onion sauce‘

Fenugreek Seeds.
Black Pepper.
Cumin Seeds.
Whole Kashmiri Red Chillies.
Whole Masala Red Chillies.
Green Cardamoms.
Black Cardamoms.
Bay Leaves.