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, marinades 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
1. Garam Masala Burgers
1.5 lb. ground beef 80% lean
2.5 teaspoons Moji Masala Garam Masala
1.25 teaspoon fine salt (not sea salt)
2.5 teaspoon freshly minced garlic
1/2 teaspoon freshly minced ginger
3/4 cup cilantro or parsley leaves with small stems, chopped fine
1 small yellow or red onion, chopped fine
1 jalapeño pepper chopped fine, with seeds
(use half seeds if you prefer less heat; retain outside for flavor)
4 buns, with melted butter toasted or grilled
Fixings of choice like cheese, lettuce, tomato, grilled onions
Step 1 Set aside a bowl of warm water to dip your hand in when kneading and forming the patties
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 until ingredients are well
Step 3 Add the cilantro, onion and chilis and knead until all ingredients are fully and evenly incorporated and the meat is well-minced, about five minutes.
Step 4 Divide meat into four 6 oz. pieces and shape into 3-inch diameter patties.
Step 5 Place a greased cast iron pan on medium-high heat. If making cheeseburgers, preheat the oven to 350 degrees so can immediately transfer burgers.
Step 6 When pan is hot, add patties. Cook 4-5 minutes on each side for cheeseburgers. Add 1-2 minutes for plain burgers.
Step 7 Grill buns on medium heat, pressing down to get grill marks if desired.
Step 8 For cheeseburgers add cheese to patties and transfer to preheated oven for 2 minutes.
Step 9 Serve immediately with fixings of choice and pudina dhania chutney as a ketchup substitute. Recipe on blog'.
2. 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 teaspoon minced garlic
½ teaspoon minced ginger
½ cup cilantro or parsley leaves
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.
3. Garam Masala Shrimp
This delicious shrimp recipe is quick to prepare, healthy and works great as an appetizer or main all year long. Serve it with rice, on top of salad or as is . Double the recipe for a larger gathering - it's sure to be a crowd pleaser!
1 lb raw medium shrimp, peeled and devined; leave tails on if using as an appetizer
2 tablespoons extra-virgin olive oil
2 garlic cloves peeeled and grated
1-inch piece of ginger peeled and grated
2 tablespoons tomato paste
1 tablespoon fresh lime juice
2 teaspoons Moji’s Garam Masala
1/2 teaspoon ground cayenne
Salt to taste
2 tbsp chopped cilantro, mint, parsley, dill or chives, for garnish
lime wedges for garnish
Step 1 Rinse and pat dry the shrimp. Set aside.
Step 2 Combine remaining ingredients, except salt and garnishes, in a bowl.
Step 3 Add the shrimp and salt and combine well. Let stand for five minutes.
Step 4 Heat 1 tbsp of oil in a medium size pan over meidum-high heat. Add the shrimp along with any remaining marinade. Saute for 3-4 minutes until fully white on the inside.
4. Indian-Style Omelet
Indian-style omelets are full of flavor and so satisfying to eat, you may not get hungry for the rest of the day. All you need are two eggs, oil, salt and a good pinch of Moji’s Kashmiri Garam Masala. Throw in any and all fresh accompaniments you'd like, and you have a tailored recipe that's sure to please! Be sure to cook on medium-high heat for a dark brown, slightly crisp coat for the ultimate Moji experience!
2 large or xtra large eggs
1/4 teaspoon Moji’s Kashmiri Garam Masala
1/8-1/4 teaspoon fine salt depending on egg size
1-2 tablespoons of any or all of the following:
-yellow or green onion, chopped fine
-fresh tomato, diced
-cilantro or parsley leaves
-green chilis, chopped
2-3 tablespoons high-heat neutral oil, or enough to fully cover your pan. It should be slightly swooshing around.
Step 1 Beat the eggs with the salt and garam masala. Blend in the fresh herbs, veggies and/or cheese of choice.
Step 2 Place a pan on medium-high heat. When hot, add oil. After a minute add the egg batter. Cook fully on one side until golden-dark brown. Flip and cook other side the same way. Enjoy with rice, in a wrap or on its own.