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.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
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