Garam masala is a blended spice mix commonly used in South East Asian cuisines, including Indian, Pakistani, Afghani, Nepali and other regional countries. It usually comprises cardamom, cinnamon or cassia, cloves, coriander seeds, cumin seeds, and black pepper. It may also contain One or more of the following: nutmeg, mace, poppy seeds, bay leaves, fennel seeds or star anise, turmeric and mustard seeds in varied quantities.

Here are some delicious vegan recipes that use Garam Masala:

Spicy Bean Patties Recipe:

Prep time: 15 minutes

Cook time: 45 minutes

Serving Size: 8

Ingredients:

• 200 gm. any beans of choice (pinto beans, black beans, soy beans, garbanzo or a combination
• Oil
• 1 medium onion, chopped or grated
• 4 cloves garlic, crushed
• 2” piece ginger, crushed
• 1 tsp. coriander powder
• ½ tsp. cumin powder
• 1 tsp. red chili powder
• 1 tsp. garam masala
•  Salt to taste
• 2 tbsp. coriander leaves, chopped
• 2 green chilies, minced (don’t use green chilies if you want less heat)
• 4 tbsp. plain flour
• Breadcrumbs or panko crumbs

Directions:

1. Soak beans overnight or for 6-8 hours.
2. Put in pressure cooker along with 4 cups water and place on high heat.
3. When whistle sounds, reduce heat and cook further for 20-25 minutes.
4. Then switch off heat and let pressure come down on its own.
5. Heat 2 tsp. oil in a heavy pan and fry onions till about to change color. Add garlic and ginger and cook for 2-3 minutes.
6. Add coriander powder, cumin powder, red chilli powder, salt and garam masala.
7. Remove the onion and spice mixture from heat and add coriander leaves and green chillies.
8. Open cooker and remove beans. Drain out any remaining water.
9. Mash well and mix in the onion mixture. You can pulse the beans in a food processor if you want.
10. Shape into flattened rounds like burgers.
11. Make a coating consistency batter with the plain flour.
12. Coat each round in the batter and dust with crumbs.
13. Deep fry in hot oil till crisp. Serve hot.
14. Alternatively, use less oil and shallow fry in a non-stick pan.
15. For a quicker and easier recipe, use drained canned beans of your choice or a mixture of beans.
16. You can use these as vegan burgers or as a vegan main with salad.

Gobi Aloo Recipe (Cauliflower and Potatoes):

Prep time: 15 minutes

Cook time: 30 minutes

Serving size: 4

Ingredients:

• 400 gm. cauliflower
• 2 medium potatoes
• 2 large onions
• 4-5 cloves garlic
• 3-4 Kashmirs chilies
• 1” piece ginger
• 1/4 kg. tomatoes
• 4 tbsp. oil
• Salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. garam masala
• 2 tbsp. chopped coriander leaves

Directions:

1. Cut cauliflower into large florets.
2. Peel and cut potatoes into large pieces.
3. Grind the onions, garlic, red chilies and ginger to a paste.
4. Cut tomatoes finely or pulse via a food processor.
5. Heat oil in a heavy pan and fry onion paste on medium heat till beginning to brown.
6. Add tomatoes and cook till you get a thick paste.
7. Add salt, turmeric powder, coriander powder, cumin powder, and garam masala and sauté.
8. Put in cauliflower and potatoes stir through.
9. Cover and cook on low heat for 15-20 minutes till done. If you put some water on the lid while cooking, there is no risk of burning.
10. Serve garnished with coriander leaves.

Spinach and Chickpeas Recipe:

Prep time: 20 minutes

Cooking time: 30 minutes

Servings: 4

Ingredients:

• 2 bunches spinach leaves
• 1 cup drained and rinsed canned chick peas
• 3 tbsp. oil
• 1 medium onion, grated
• 1 medium tomato, peeled and chopped
• 5-6 cloves garlic, crushed
• 1”-piece ginger, crushed
• 1 tsp. red chilli powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala
• Salt to taste
• 2 green chilies, minced
• 2 tbsp. cashews

Directions:

1. Remove spinach leaves from stems and wash well.
2. Boil chickpeas separately till done and keep aside.
3. Put in heavy pan, cover and cook on medium heat for 2-3 minutes. Open lid and keep aside.
4. Heat oil for frying and fry onion till beginning to brown.
5. Add tomato, garlic and ginger and cook for 10 minutes till tomatoes are soft.
6. Add all the masalas, salt and green chilies and sauté briefly.
7. Mix the fried masala, cashews and spinach and pulse through a food processor or blender till fairly smooth.
8. Decant the spinach mixture into a pan, add peas and heat on low heat for 5-10 mins to blend flavors and serve.

Tomato Rice Recipe:

Prep time: 15 minutes

Cooking time: 25-30 minutes

Serving size: 5-6

Ingredients:

• 1 1/2 cup rice
• 2 tbsp. oil
• 1 medium onion, finely chopped
• 4-5 cloves garlic, crushed
• 1 green chilli, minced
• 1 tsp. garam masala
• 1 tsp. red chilli powder
•  Salt to taste
• 1 1/2 cups tomato juice (use fresh or canned)
• 4 tbsp. fried peanuts or almonds

Directions:

1. Wash rice well and keep aside while doing other preparations.
2. Heat oil in a heavy pan and sauté onions till transparent.
3. Mix in garlic, green chili and lightly fry, then add garam masala, red chili powder and salt. Add tomato juice, rice and 1 ½ cups water.
4. Let it come to a boil.
5. Cover and cook on low heat till rice is done and liquid absorbed.
6. Mix in nuts and serve.

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