Garam Marsala forms the basis of some great curries. There is no single Garam Marsala recipe and each family has its own traditional ways of making it. For me, the basics that go into a Garam Marsala recipe are to have black cardamon, black pepper, bay leaves, coriander seeds, cumin seeds and cinnamon. Each brings its own fragrance. However, I add mace to this Punjabi version of Garam Marsala. Mace is a pungent aromatic spice take from the dry fleshing covering of nutmegs. I shall stop there as I have said too much! Enjoy this homegrown recipe with a twist.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
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