Special Garam Masala Curry Base Recipe
Here is a Special Garam Masala Cooking Recipe using the Kumbh Special Garam Masala you just prepared — a rich, flavorful Garam Masala Curry Base that you can use with paneer, vegetables & More
Ingredients
Method
Step 1: Make the Curry Base
- Heat oil or ghee in a pan.
- Add chopped onions and sauté till golden brown.
- Add green chili and ginger-garlic paste. Cook till raw smell goes.
Step 2: Build the Masala
- Add tomato puree and cook till oil separates (8–10 minutes).
- Add turmeric, red chili powder, coriander powder, and salt.
- Cook for 2 minutes, then add Kumbh Special Garam Masala.
- Stir and cook the masala for another 2 minutes.
Step 3: Customize the Curry
- Now the Garam Masala Curry Base is ready. You can add:
- Paneer cubes – simmer for 5 mins
- Boiled vegetables or koftas
- Chicken or mutton – sauté and simmer until cooked
- Chana, rajma, or soya chunks
- Add water or stock as needed to adjust consistency.
Step 4: Finish
- Add cream or curd for richness (optional).
- Garnish with chopped coriander.
Notes
| Always add garam masala near the end of cooking to preserve aroma. |
| Use ghee for a richer, restaurant-style taste. |
| Great as a base for Kumbh Shahi Paneer, Chicken Curry, or Veg Handi. |
