Made from a flavorful blend of coriander, cumin, cinnamon, cardamom, ginger, black pepper, cloves and other carefully selected spices, it makes it easy to prepare fragrant dishes with authentic flavors. Easy to use, this paste is ideal for making curries, marinades, slow-cooked dishes or vegetarian recipes, while adding an incomparable aromatic depth.

Tasting notes

The Patak's Garam Masala paste reveals a particularly rich and warm aromatic palette. From the moment it is opened, the scents of cinnamon, cardamom and cloves intertwine with the fresher notes of coriander and cumin. On the palate, the flavors are rounded, complex and perfectly balanced. The mild spices dominate, lifted by a hint of pepper and ginger that brings a pleasant warmth without excessive heat. Its smooth texture allows for perfect distribution of aromas in all preparations.

How to use Patak's Garam Masala paste?

The Patak's Garam Masala paste is an ideal base for flavoring many Indian recipes and giving a new twist to your everyday dishes.

It can be used to:

• Prepare chicken, lamb, beef or vegetable curries.

• Make marinades by mixing it with yogurt to tenderize meats.

• Flavor lentils, chickpeas or slow-cooked vegetables.

• Enhance a tomato sauce or a coconut milk-based sauce.

• Spice up basmati rice, a pilaf or sautéed vegetables.

• Give an Indian touch to meatballs, skewers or tofu.

A few spoonfuls of paste are enough to transform a simple dish into a recipe rich in flavor. For an even more indulgent result, serve your preparations with naans, basmati rice and fresh cilantro.

Recipe: Chicken curry with Garam Masala

Ingredients (serves 4)

• 500 g chicken breasts, cut into pieces

• 2 to 3 tablespoons of Patak's Garam Masala paste

• 1 sliced onion

• 2 cloves of garlic, minced

• 1 piece of fresh ginger, grated (2 cm)

• 400 g crushed tomatoes

• 20 cl coconut milk

• 2 tablespoons of vegetable oil

• Fresh cilantro

• Basmati rice as a side dish

Preparation

1. Sauté the onion in oil until soft and translucent.

2. Add the garlic, ginger and Patak's Garam Masala paste, then cook for one minute to release the aromas of the spices.

3. Add the chicken pieces and brown them on all sides.

4. Add the crushed tomatoes, then the coconut milk and simmer for 20 minutes over low heat.

5. Sprinkle with fresh cilantro before serving.

Serve this curry with fragrant basmati rice and naan bread to rediscover the full authenticity of Indian cuisine flavors. This simple recipe perfectly showcases the complex and warming aromas of Patak's Garam Masala paste.