There is no single garam masala recipe. The ingredients differ according to the region as well as each chef's individual preferences. Garam masala from Northern India, including the Punjab region, often has only black pepper for a hot element and mostly focuses on aromatic and sweet spices. This garam masala will be quite mild, and any heat in the dish will come from adding hot peppers.
The farther south you go in India, the hotter the garam masala is likely to be as red chiles are likely to be part of the blend. The spices also change, based on what is more common locally.
Govind Shahi Garam masala is usually added near the end of cooking so that it not only seasons the dish but adds to the aroma. Some additional garam masala may also be sprinkled on top of the dish. Traditionally, garam masala is made fresh from the component spices and used within a few days. It is often not the only spice and seasoning used in a dish.
Made from traditional method to ensure premium quality and taste
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