Here’s the polished version in the same style:
Garam Masala is a warm, aromatic spice blend used throughout South Asia. Unlike many seasonings, it is usually added near the end of cooking, where a small amount brings depth, warmth, and a subtle finishing flavor to the dish.
A little goes a long way with this one, so start with a pinch and add more only as needed. It is excellent in curries, lentils, rice, vegetables, soups, chicken, and lamb.
Ingredients: Coriander, Cumin, Chilis De Arbol, Cloves, Bay, Cinnamon, Ginger
Easy Garam Masala Chicken
Cook 1 pound of cubed chicken with onion and a little oil. During the final 2–3 minutes, stir in 1 teaspoon of Garam Masala. Add salt to taste and serve over rice.
Garam Masala Lentils
Prepare 2 cups of cooked lentils, then stir in ½–1 teaspoon of Garam Masala just before serving. Finish with butter or olive oil and salt to taste.