Store in an airtight container for up to three months – it may loose its pungency if kept for longer, but won't go 'off'. Keep in a dark cupboard in a cool place.
Make your own garam masala using our easy recipe. Sometimes garam masala is added at the end of cooking so the spices retain their freshness. Sprinkle over vegetables before grilling or add a pinch to yogurt for a quick dip.
Recipe suggestions:
Spiced broccoli, paneer & peas is a great vegetarian traybake-style main topped with garam masala cashews. Try tossing carrots in garam masala before serving them over a comforting dhal. Or, make a traditional makhani dhal topped with a dusting of garam masala.
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