What to do if Garam masala is more in Curry? (5+ tips)

In this blog post, we will answer the following question: What to do if Garam masala is more in Curry? We will give you 6 tips to reduce excess spiciness in a dish. We will also give you alternatives for garam masala.

What to do if Garam masala is more in Curry?

If you add too much garam masala in your curry, the dish will probably be too spicy. Garam masala adds a special flavor to rice, poultry, pork, lamb, vegetables, and legumes. It goes very well with yogurt, to accompany curries. When it is included in curry it should be added at the end of cooking, so that it does not lose aroma. 

The mix is sold ready-to-use, but it is recommended to buy the spices separately, toast them, grind them and store them separately in an airtight jar, in a dark place. The idea is to mix them at the time of use, to adapt it to each recipe: mild for vegetables, intense for meats.

How to reduce excess spiciness in your dishes?

Here you can find the best tips to remove a little spicy flavor from your recipes: 

  1. Add vegetables and greens

Integrate vegetables or greens in the stew. Certain products, such as potatoes or carrots, are very rich in starches and sugars. The starch helps to give the body and thicken, so the flavor is less concentrated, adding the effect of the sugar in the vegetables. That is why they can help us combat excess spice in a stew, add a diced potato, or, depending on the dish, a little rice can be a good way to find balance. Know the best natural thickeners that you can use in your recipes.

  1. Add nuts

Nuts are rich in fats that can help combat the pungent taste. That is, do not add whole peanuts (although it can be an interesting innovation), but integrating into the sauce of your stew a little peanut butter, a few grams of very finely chopped almonds or toasted sesame in that vinaigrette, can help combat that excess of spicy flavor.

  1. Sweet products

The sweet flavor is the opposite of the spicy, so adding a little sugar, honey or syrup can be the way to correct the effect of that chili that is too noticeable and cancels the rest of the dish. This solution will be ideal for pork, for example.

  1. Dairy products

Surely, you have heard that when something itches a lot it is useless to drink water that intensifies the burning sensation, but you have to drink milk. The same goes for our dishes, adding a little milk to the sauce, a teaspoon of natural yogurt, a splash of cream, sour cream, or a little butter, can fix our stew. Another equally valid option since it combines the texture of milk with sweet is to use coconut milk in dishes.

  1. Increase the amount of broth

If it is a soup or a stew of a broth type, the easiest thing will always be to increase the amount of broth that will diffuse the excess of heat. It would be a resource, in case you go overboard with the spicy making a chicken soup recipe that you make at home.

  1. Citrus

Of course, this option is not suitable for any stew, but if we are talking about a sauce or a vinaigrette that we have been very strong, a splash of lemon, lime, or even a diced tomato, can help to eliminate that spice.

Can I use garam masala instead of curry paste?

You can use garam masala instead of curry paste, but there are many chances that your recipe will not have the expected taste. 

The taste of curry paste is generally relatively mild.  Much of the flavor of curry powder comes from fenugreek, cumin, and other spices used in the mixture. In contrast, garam masala is made entirely of hot spices and therefore has a more pronounced taste. Thus, your dish will taste different if you use garam masala instead of curry paste. 

If you are experienced enough to jump into a recipe that can include toasting and grinding multiple spices, you should definitely try making your curry powder and garam masala.  Most of the spices used in these blends are easy to find.  

Substitutes for Garam masala

If you do not want or like to use wither garam masala or curry paste/powder in your dishes, here are some delicious alternatives:

Allspice and Cumin: – To make this garam masala and curry paste substitute, just mix 1 part cumin with ¼ of allspice. This relationship will create a very pleasant flavor for whatever dish you are preparing.

A special mix of 3 parts cilantro and cinnamon, 1 part cumin and cloves, and ½ part cardamom and pepper.

Chaat Masala: – Chaat masala is an Indian refreshing spice mix. Click here for the recipe. 

Conclusions

All the spices that make up garam masala are spicy (but not hot) and known to warm the body, so garam masala is extremely popular in northern India, where the climate is a bit colder. Also, for this reason, it does not contain hot peppers, an ingredient that, in the end, cools the body through sweat and is, therefore, used mainly in areas with tropical climates.

However, almost all garam masala variants contain black pepper, cumin, coriander, cinnamon, cardamom, and cloves. Thus, be careful if you add too much masala in curry, as it will make it extremely spicy. 

If you have any comments or questions on the content, please let us know!

References

Seriouseats.com

Allrecipes.com

Feestingathome.com 

Avatar

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.

Leave a Reply

Your email address will not be published. Required fields are marked *