Garam masala
A North Indian blend of toasted, ground spices such as cumin, coriander, cardamom, cinnamon, clove and black pepper, warm and fragrant rather than hot.
Garam masala is sold in the spice aisle of larger supermarkets, and more reliably and fresher in Asian or Indian grocers; because ground blends lose their aroma quickly, buy small amounts, and it is usually added towards the end of cooking.
Substitute:
The best substitute is your own blend of toasted, freshly ground cumin and coriander seed with a little cardamom, cinnamon, clove and pepper; curry powder is not a replacement, as its turmeric and often fenugreek change the flavour and turn the dish yellow.
Used in
Luksha ShamdehLamb curry with potatoes, coconut milk and whole spices95 minMomosSteamed dumplings with a chicken filling and a hot tomato-chili sauce90 minPaneer MomosSteamed dumplings with a spiced cheese filling — street-style, with a dip90 minSha BalepTibetan meat pockets with a spiced beef filling, fried until golden90 min