garam masala powder to paste
I am going to make chicken saag. I have bought garam masala powder but my recipe says that I need 5ml of garam masala paste. Can someone tell me how do I convert garam masala powder to a paste?
Best Answer
Curry pastes are just powdered blends in oil for convenience. Just use a teaspoon of powder and fry it gently in a couple of tablespoons of oil to release the flavours.
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Is garam masala powder or paste?
In Northern Indian cuisine, garam masala is typically in powder form, while in the southern part of the country, garam masala is often formed into a paste with coconut milk, vinegar, or water. It is made year-round. Garam masala sometimes used on its own, but it can be mixed with other seasonings as well.How do you turn powder into paste?
The basic formula that I use whenever I'm converting a dry spice or seasoning into a paste for cooking is quite simple: equal parts spice, oil, and water.Can I use garam masala instead of curry paste?
Substituting Garam Masala for curry powder is not ideal since it is a stronger spice. My tip to substitute curry powder is to add 1/2 tsp of Garam Masala powder with 1 tsp each of cumin powder, coriander powder and turmeric powder.What can I use instead of garam masala paste?
Curry powder: Use curry powder as a substitute, swapping garam masala entirely in your recipe. Allspice and Cumin: Combine 4 parts ground cumin with 1 part allspice, for an easy substitute when you're in a hurry.How to Make Garam Masala Paste Recipe By Chef Shaheen
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Answer 2
Most recipes use garam masala as a powder as opposed to a paste. It's a bit hard to say without looking at the exact recipe, but if the recipe calls for frying an onion in some oil or ghee, I would wait for the onion to get a bit of colour, add some ginger-garlic paste (a common ingredient in curry pastes) and then add in the garam masala powder (with any other dry spices) before continuing with the recipe.
Another option, especially if you have spices other than the paste in the recipe, would be to add them after the ginger-garlic paste and then add the garam masala towards the end of cooking as a finishing spice (you could also finish with a bit of garam masala even if you added it earlier).
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