Traducción de garam masala en Español:

garam masala

Pronunciación /ˌɡɑrəm məˈsɑlə//ˌɡʌrəm məˈsɑːlə/

nombre

  • 1

    mezcla de especias utilizada en la cocina india
    • If it isn't spicy enough, then add a teaspoon of garam masala as well.
    • He confessed that he served his beans on Marmite toast, or added garam masala and dried apricots for a comforting Anglo-curry version.
    • Add the chopped green chillies, red chilli powder, garam masala and ground ginger, and mash together.
    • Its mutton is cooked tender in a homemade paste of garam masala, curd, tomatoes, chillies and onions, has a lovely peppery bite to it.
    • The black seeds of green cardamom are ground to produce cardamom powder - the main flavour in garam masala spice blends.
    • Sprinkle cumin, white pepper, garam masala, and turmeric, lemon juice and salt, and mix carefully.
    • Cumin is an ingredient of the Iranian spice mixture advieh; the Afghan char masala, the Indian garam masala and other curry powders.
    • The seeds, root and leaves can all be used in garam masala and curries.
    • Make an everyday dish exotic: Season chicken with Thai curry or garam masala, an Indian mixture similar to curry.
    • Add the salmon pieces carefully and in an even layer, season in the pan and sprinkle with pinches of garam masala.
    • Then add the cashew nut, ginger garlic, coriander, cumin, garam masala, green chilli and the coriander pastes.
    • They were marinated in ginger, garlic, yoghurt and garam masala, then barbecued in the tandoor oven and served with fresh mint chutney.
    • Yet the spices used are all familiar to us: curry leaf, fenugreek, cumin, cardamom, turmeric, coriander, cinnamon, nutmeg, black peppercorn, garam masala, dried chilies, ginger and garlic.
    • Alongside that sat the monkfish malabar, which is prepared with coconut milk, black pepper and garam masala.
    • Despite the fact that the stove barely worked, the tent filled with the fragrant smell of cumin, fennel and garam masala.
    • He recommends making your own, as commercial garam masala uses cheaper spices and can taste like a pale imitation of the real thing.
    • If you prefer it with more of a kick, use blue cheese instead of Parmesan, or stir in a good pinch of garam masala.
    • Stir in the prawns and cook for a further 3 minutes, or until the prawns are just cooked, stirring through the remaining garam masala and salt to taste just before serving.
    • Or you could - feel no shame, because everyone does it - use a spoonful of readymade garam masala or sambar powder.
    • Heat the oil in a frying pan, then add the cumin seeds and the garam masala.