Garam masala at the end, not the beginning — here is why

Cooked long, it goes flat and slightly bitter. Here is when to add it.

The full post is being written by the people who grind the spice and will be published here soon. Until then, here are the spices it uses.

Spices used

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The amchur and the black salt are doing more work than you think.

Get the ratio right and most recipes stop needing a recipe.

Cumin, coriander and clove all take heat differently. Roasting them together flattens all three.