Instant Garam Masala Recipes

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Steps:

• Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
• Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove lid and select Saute function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.

Steps:

• Put all of the spices in a small bowl and mix well.
• Store in an air-tight container.
• Variation: Sometimes I add less black pepper or even leave it out completely.

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.