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Garam Masala recipes

Updated on November 21, 2012

What is it?

A mixture of several ground spices varying on the recipe, for example cumin seeds, coriander seeds, cardamom pods, black peppercorns, cloves, cinnamon, ground ginger and dried red chillies.

Simply add your spices to a heated pan and dry roast them until the aroma is released. Cool slightly and grind in a grinder or using a pestle and mortar. Sprinkle it over the dish as a seasoning.

Stuffed Parathas



225g wholemeal flour

150-175 ml hot water


450g potatoes

1 tablespoon lemon juice or amchur

1 1/2 teaspoons ginger crushed

1 medium onion, finely chopped

1 1/2 teaspoon cumin seeds, roasted

1 teaspoon garam masala

1 teaspoon green chillies, crushed

2 tablespoons coriander leaves, chopped

1. Prepare the chapatti dough, following the recipe for Wholemeal Chapatti, but make the dough slightly soft and divide it into 8 balls.

2. Boil the potatoes unpeeled, then peel and mash them.

3. While the potatoes are still warm, add all the remaining ingredients and mix well.

4. Divide the mixture into 8 small, round balls, and set aside.

5. Roll out each ball of chapatti dough to a circle about 10cm across. Place a potato ball in the middle and lift the chapatti edges to form a larger ball.

6. Roll out lightly, making sure that the mixture does not come out at the edges.

7. Cook in the same way as a chapatti in a frying pan over a medium heat.

Tip: Serve with low fat natural yoghurt.

Vegetarian Food

Vegetarian food can be very healthy, but it becomes unhealthy when it is cooked in too much fat.

The fat used in these recipes is olive oil or rapeseed oil, as these contain monounsaturated fat. It's still important to use small amounts though, as all fat is high in calories.

Use only fresh oil for cooking . Oil that has been used for deep-frying should not be reused for cooking because it changes in composition and it becomes similar to saturated fat.

Don't overcook vegetables. Vegetables that are lightly cooked retain their color, minerals and vitamins, and taste much better, than vegetables that have been overcooked.


  • 175 g karelas
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 medium onion
  • chopped
  • 1 tablespoon amchur powder or 1 cooking apple
  • peeled and chopped
  • 1 tablespoon coriander stalks and leaves
  • chopped
  • 1/2 green pepper
  • sliced
  • 50 g cabagge
  • sliced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 2 teaspoons green chillies
  • crushed


  1. 1. Peel and wash the karelas and cut them into 5mm slices. Toss them in lemon juice and leave for 1 hour.
  2. 2. Squeeze the karelas and discard the bitter juice from them.
  3. 3. In a heated pan, add the oil and cumin seed, and cook for 1 minute.
  4. 4. Add the karelas to the hot oil and cook for 2-3 minutes on each side until brown.
  5. 5. Add the remaining ingredients and cook over a low heat for 7-10 minutes or until the cabbage is cooked.
Cast your vote for Mixed dry karela Curry

Serving Size

Serves: 6

Vegetable Burgers

  • For the burgers:
  • 450 g potatoes
  • 2 slices wholemeal bread
  • 50 g grated carrot
  • 100 g frozen peas
  • roughly chopped
  • 1 medium onion
  • finely chopped
  • 1 teaspoon ginger
  • finely grated
  • 1 teaspoon green chillies
  • crushed
  • 2 tablespoons corianders stalks and leaves
  • finely chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • roasted and ground
  • For the coating:
  • 1 tablespoon olive oil
  • 2 tablespoons fine semolina
  • To serve:
  • 6 wholemeal rolls
  • 6 teaspoon reduced calorie/light mayonnaise
  • 1 small lettuce
  • 1 medium tomato
  • sliced
  • 1/2 cucumber
  • sliced


  1. 1. Boil the potatoes with the skin still on. Drain and allow to cool. Remove the skin and finely grate the potatoes.
  2. 2. Place the bread in a food processor or blender and process to make fine breadcrumbs.
  3. 3. Mix together the potatoes, bread and all other burger ingredients.
  4. 4. Divide the mixture into 6 servings. Spread a little oil on your hands, roll the mixture into a ball and then pat it into a burger shape. Coat the burger with semolina.
  5. 5. Add a tablespoon of oil to a non-stick frying pan, and fry the burgers on a medium heat for about 5-7 minutes on each side, turning only once, very gently until the burgers are golden brown.
  6. 6. Place on kitchen paper to remove any excess oil.
  7. 7. Lightly toast the wholemeal burger buns. Place a burger on the bottom half of each bun. Add layers of lettuce, sliced tomatoes and cucumber. Spread a teaspoon of mayonnaise onto the other half of each burger bun and place this on top.
  8. Tip: You can also add a layer of sliced onions.

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