Garam Masala Recipes
Warm, smoky and earthy flavors define this masala, used traditionally as a finishing spice in many Indian dishes. Sprinkle a dash over Moji’s braises and sautés to create a deeper flavor profile. Or add it to your favorite recipes, where just half a teaspoon can transform an everyday pot of stew, ground meat, or sautéed vegetables into a lively meal.
Suggested use for:
Moji’s dishes: ¼ tsp off-heat
Stews: ½ tsp off-heat per pound
Ground Meat: ½ teaspoon per pound of meat
Marinades: ½ tsp, mixed with 3 tbsp olive oil per pound steak/fish; add 1 tbsp lemon juice for fish
Garam Masala Seekh Kebabs
Seekh Kebabs are succulent, spiced minced meat logs cooked on skewers and prepared using a variety of ingredients throughout South Asia. They are often eaten as an appetizer or as a snack with chai, chapati and chutney. Whichever way they are served, Seekh Kebabs are a favorite amongst kids and adults alike and a plate of these tender, juicy chunks of meat will last only minutes! This recipe balances the full and smoky flavor of Moji’s Garam Masala with the fresh flavors of cilantro, garlic and ginger. Delicious!
Knead the meat well with your hands to ensure the kebab stays together on the skewer and that the spices are well incorporated.
Shape the meat into skinny logs instead of thick ones. You want the meat fully cooked through by the time the kebabs are browned on the outside (8-10 minutes). This ensures your kebabs are juicy.
The heat can be adjusted to your preference. Use fresh chilis that are suitable for your taste. If you prefer minimal heat, remove the seeds and chop the outer green layer to retain the fresh flavor of the chili.
Your skewers should be long enough to sit on the edges of a rimmed sheet pan.
Marinate 1-24 hours for a more flavorful experience.
Ingredients & Equipment:
1 pound minced beef and/or lamb
2 teaspoons Moji Masala Garam Masala
1 teaspoon fine salt (not sea salt)
1 tablespoon garlic-ginger paste or 2 teaspoons minced garlic and 1 teaspoon minced ginger
½ cup cilantro, chopped fine with small stems
1 small yellow or red onion, chopped fine
2 small Thai or Indian green chilis or jalapenos, chopped fine
3 tablespoons of butter or ghee, melted (optional for basting)
6 BBQ skewers, at least 8 inches long. Skewers should be long enough to sit on the opposite rims of a baking sheet
Step 1 Set aside a bowl of warm water to dip your hand in when forming the kebabs on the skewers.
Step 2 Place the meat in a medium-size mixing bowl and sprinkle the garam masala and salt evenly over the meat. Add the garlic and ginger and knead and squeeze until ingredients are well incorporated.
Step 3 Add the cilantro, onion and chilis and knead and squeeze until all ingredients are fully incorporated and the meat is well-minced, about five minutes. If possible, marinate 1-24 hours.
Step 4 Pre-heat oven to 450 degrees. Line a rimmed baking sheet with foil for drippings.
Step 5 Divide meat into 6 equal parts and shape into meatballs. Take a meatball and puncture with a skewer. Using short pulses, massage the meat to form a skinny 1-inch thick, sausage-like log from the top down. Lightly dip your hand in the warm water bowl periodically to allow the kebab to form easily and to prevent the meat from sticking. Repeat with remaining balls on 5 skewers.
Step 6 Lay skewers on the rim of the baking sheet, at least an inch apart. Bake the kebabs for about 10 minutes, rotating 90 degrees every 2½ minutes or until each side is nicely browned and the center is fully cooked. Brush with butter or ghee as you rotate.
Step 7. Serve immediately with thin sliced onions and pudina dhania chutney.