What is Garam Masala?
Garam masala is a traditional spice blend originating from India, commonly used in Indian, Pakistani, and other South Asian cuisines. The name "garam masala" in Hindi means "warm spice mix", as it contains spices that generate warmth in the body and aid digestion.
Each region and even individual households may have their own version of garam masala, but it typically includes the following spices:
- Cumin – provides an earthy, slightly nutty flavor
- Coriander – adds freshness with a hint of citrus
- Cardamom – contributes a sweet, floral aroma
- Cinnamon – imparts warmth and a slightly sweet taste
- Cloves – add depth and spiciness
- Black pepper – gives a mild heat
- Nutmeg – adds a slightly sweet and nutty note
These spices are usually dry-roasted to release their flavors and then ground into a fine powder. Garam masala is often added toward the end of cooking to preserve its intense aroma.
In the cauliflower with garam masala recipe, this spice blend enhances the dish with a rich, warm, and mildly spicy taste that pairs beautifully with coconut milk and spinach.
Spiced cauliflower with Garam Masala and coconut milk
Ingredients:
- 1 medium-sized cauliflower, cut into small florets
- 1 onion, finely chopped
- 2 tbsp oil (coconut or olive oil)
- 1 tbsp garam masala
- 2 tbsp tomato paste
- 200 ml coconut milk
- 200 ml water (or as needed)
- 2 handfuls of fresh spinach
- Salt to taste
- 1 tsp chili paste for extra spice (optional)
- Cooked rice for serving (optional)
Instructions:
- Prepare the base: Heat oil in a pan and add the chopped onion. Sauté over medium heat until softened and lightly golden.
- Spices and tomato paste: Stir in the garam masala and quickly toast it to release its flavors. Then, mix in the tomato paste and stir well.
- Cauliflower and water: Add the cauliflower florets and pour in enough water to partially cover them. Simmer over medium heat for about 10–15 minutes until the cauliflower is tender.
- Coconut milk and spinach: Once the cauliflower is soft, season with salt and stir in the coconut milk and spinach. Cook for another 2–3 minutes until the spinach wilts.
- Extra spice (optional): If you prefer a spicier dish, add the chili paste and mix well.
- Serving: Serve warm, optionally with cooked rice.
Enjoy!
