15 Must-Try Garam Masala Recipes Using Phoran's 17-Spice Blend

Why Garam Masala is the Most Versatile Spice in Your Kitchen

Garam masala is the finishing touch that elevates Indian cooking from good to unforgettable. Unlike other spices added at the start of cooking, garam masala is typically stirred in at the end — releasing its warm, complex aroma just before serving.

Phoran's Premium Garam Masala is crafted from 17 carefully selected whole spices — including cardamom, cinnamon, cloves, black pepper, cumin, coriander, bay leaf, nutmeg, mace, star anise, and fennel — far more than the 8–10 spices found in most commercial blends. The result is a deeper, more layered flavour that makes every dish taste restaurant-quality.

Here are 15 recipes that showcase just how versatile it is.

1. Classic Dal Tadka

The ultimate Indian comfort food. Cook 1 cup yellow dal with turmeric until soft. In a separate pan, heat ghee, add cumin seeds and let them splutter, then add chopped onions, tomatoes, and green chilli. Stir in 1–2 tsp Phoran Garam Masala off the heat and pour the tadka over the dal. Serve with rice or roti.

2. Butter Chicken (Murgh Makhani)

Marinate 500g chicken in yogurt, tandoori masala, and salt for 2 hours. Grill until slightly charred. Make a gravy with butter, tomato puree, cream, and cashew paste. Finish with 2 tsp Phoran Garam Masala and simmer for 10 minutes. Rich, creamy, and deeply aromatic.

3. Paneer Tikka Masala

Grill marinated paneer cubes until golden. Make a tomato-onion gravy with ginger-garlic paste, Kashmiri red chilli, and cream. Add 2 tsp Phoran Garam Masala at the end and fold in the grilled paneer. Serve with butter naan.

4. Aloo Gobi

Sauté cubed potatoes and cauliflower florets in mustard oil with cumin seeds, turmeric, and ginger. Cover and cook until tender. Finish with 1 tsp Phoran Garam Masala and fresh coriander. Simple, wholesome, and deeply satisfying.

5. Rajma Masala

Pressure cook 2 cups soaked kidney beans until soft. Make a thick onion-tomato masala with ginger-garlic paste and whole spices. Add the beans, simmer for 15 minutes, and finish with 2 tsp Phoran Garam Masala. Best served with steamed basmati rice.

6. Vegetable Pulao

Heat ghee in a heavy pot. Add whole spices (bay leaf, cloves, cardamom), then sauté mixed vegetables. Add washed basmati rice, 1 tsp Phoran Garam Masala, and water in a 1:2 ratio. Cook covered on low heat until the rice is fluffy. A fragrant one-pot meal.

7. Chana Masala

Cook soaked chickpeas with a tea bag for a deep colour. Make a thick masala with onions, tomatoes, ginger-garlic, and turmeric. Add the chickpeas and simmer. Finish with 2 tsp Phoran Garam Masala and a squeeze of lemon. Serve with bhatura or rice.

8. Egg Curry

Boil and peel 6 eggs. Lightly fry them until golden. Make a tomato-onion gravy with ginger-garlic paste and Kashmiri red chilli. Add the eggs and simmer for 10 minutes. Finish with 1 tsp Phoran Garam Masala. A quick, protein-rich weeknight dinner.

9. Masala Chai

Bring 2 cups water to a boil with ½ tsp Phoran Garam Masala, crushed ginger, and 2 tsp tea leaves. Add 1 cup milk and sugar to taste. Simmer for 3–4 minutes and strain. The cardamom, cinnamon, and cloves in the garam masala make this chai deeply warming and aromatic.

10. Samosa Filling

Boil and mash 4 potatoes. Mix with boiled peas, chopped green chilli, grated ginger, 1 tsp Phoran Garam Masala, cumin seeds, and salt. This spiced filling is the secret to perfectly flavoured samosas — crispy outside, fragrant inside.

11. Kadhai Paneer

Sauté sliced bell peppers and onions in a kadhai (wok) until slightly charred. Add tomato puree, ginger-garlic paste, and Kashmiri red chilli. Fold in paneer cubes and finish with 2 tsp Phoran Garam Masala. The smoky, charred vegetables make this dish exceptional.

12. Mutton Curry

Marinate 500g mutton in yogurt, ginger-garlic paste, and 1 tsp Phoran Garam Masala for at least 2 hours. Slow cook with caramelised onions, tomatoes, and whole spices until the meat is tender and the oil separates. Add another tsp of garam masala at the end for a rich, layered finish.

13. Masala Omelette

Beat 3 eggs with finely chopped onions, tomatoes, green chilli, fresh coriander, and ½ tsp Phoran Garam Masala. Cook in butter or ghee until golden. A quick, flavourful breakfast that takes Indian street food to your morning table.

14. Gajar Halwa

Grate 500g carrots and cook in ghee until the moisture evaporates. Add full-fat milk and simmer until absorbed. Stir in sugar, a handful of khoya, and a pinch of Phoran Garam Masala. The warming spices add a subtle depth that makes this classic dessert truly special.

15. Indian-Style Masala Pasta

Sauté onions, capsicum, and tomatoes in oil. Add boiled pasta, turmeric, Kashmiri red chilli, and 1 tsp Phoran Garam Masala. Toss well and finish with fresh coriander. A fun fusion dish that kids and adults both love.

Tips for Cooking with Garam Masala

• Add it at the end — Garam masala is a finishing spice. Adding it too early can make it bitter.
• Use sparingly — A little goes a long way. Start with ½–1 tsp and adjust to taste.
• Store correctly — Keep in an airtight container away from heat and light to preserve its aroma.
• Quality matters — A 17-spice blend like Phoran's delivers far more complexity than basic commercial blends.

Get Phoran's Premium 17-Spice Garam Masala

Every recipe above is made better with a garam masala that's crafted from whole, premium spices. Phoran's Premium Garam Masala uses 17 carefully sourced spices, processed minimally to preserve their natural oils and aroma.

Try it in any of these recipes and taste the difference quality makes.