Making spice blends is a specialty of mine, and this particular recipe has options for using pre-ground spices (you might have most of them already!) or grinding your own from whole spices!

I’ll also link you to recipes where you can use garam masala!

What is garam masala?

It's a spice blend commonly used in Indian cuisine. There are many variations on it, but this particular blend can be made with spices easily found at most grocery stores.

Garam Masala vs Curry Powder

Both garam masala and curry powder have a cumin-coriander base with a little heat.

Madras curry powder (the blend we all think of when you say "curry powder") has turmeric (which is why it turns everything flaming yellow) and sometimes ginger.

Garam Masala has more baking spices like cinnamon, cloves, and cardamom.

I LOVE all of the baking spices in garam masala.

Recipes using Garam Masala

Now, comes the fun part! Here are a few recipes on my site that use garam masala. Knock yourselves out!

• Easy Lentil Curry
• Egg Curry
• Instant Pot Indian Chicken Curry
• Chicken Saag (swap out chicken for paneer chunks for Saag Paneer!)
• Slow Cooker Indian Beef

Garam Masala Ingredients

Here are some Amazon links in case you'd like to buy these whole spices online. I tried to find small-ish bulk packages so you don't end up with 5 pounds of cloves.

Again, you don't have to make this blend from whole spices, and I added the measurements for pre-ground spices in the recipe notes.

• Cumin Seeds
• Coriander Seeds
• Green Cardamom Pods
• Whole cloves

Black peppercorns, cinnamon sticks, and bay leaves tend to be inexpensive at the grocery store. I just linked to the ones that would be more economical bought online.

Do I have to use whole spices?

OK, don't be scared by this. You don't have to grind your own whole spices to make this. I do because I'm a spice geek and it makes me feel chefy. I mean, look how pretty they are!

I included the measurements for ground spices in case you want to go the sane route.

But, if you're up for some extra fun and a trip to flavortown, hear me out.

Where do you find whole spices?

When I first started grinding my own spices, I bought bags of whole spices at local Indian & Asian grocery stores. That's a fun place, if you've never been.

If you have a grocery store with a bulk spice section, check there, too! World Market has whole spices in small packages if you want to make just one or two batches of garam masala.

Luckily now you can find just about everything online. I'll link to the ingredients for garam masala below:

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Garam Masala Spice FAQs

More Delicious Spice Blends on Perry's Plate

Homemade Curry Powder

The Best Taco Seasoning Ever

Greek Seasoning

Thai Seasoning Blend

Find even more on this post: My Favorite Spice Blends

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Garam Masala Spice Recipe

Yield: About ¾ cup

Prep Time: 10 minutes

Total Time: 10 minutes

Garam Masala is an Indian-style spice blend that is rich with warm baking spices. You can make it by grinding your own spices or using pre-ground. (See recipe notes!)

Print

Ingredients

• 2 bay leaves
• 1 cinnamon stick, broken into 3-4 pieces
• ⅓ cup coriander seeds
• ¼ cup cumin seeds
• 1 Tablespoon black peppercorns
• 1 Tablespoon green cardamom pods
• 2 teaspoons whole cloves
• 1 small dried chili
• ¼ teaspoon ground nutmeg

Instructions

1. Place all of the spices, except the nutmeg, into a small skillet over medium-low heat. Toast them for about 3-4 minutes, shaking the pan often, until everything is hot and fragrant. They burn easily, so watch them carefully.
2. Let the spices cool for 5 minutes. Grind them in batches in a small coffee or spice grinder.
3. Transfer the spices to a lidded container and add the nutmeg. Shake well. Store covered at room temperature.

*Recipe adapted from Epicurious.com.

Notes

Nat's Notes:

If you'd rather make this blend from pre-ground spices here are the measurements for you:

• 2 bay leaves, crushed (just crush them as best you can with your fingers or omit them entirely)
• 1 ½ teaspoon ground cinnamon
• 5 Tablespoons ground coriander
• 4 Tablespoons ground cumin
• 2 ½ teaspoons finely ground pepper
• 2 teaspoons ground cloves
• ⅛ teaspoon crushed red pepper flakes (or just a pinch)
• 1 ½ Tablespoons ground cardamom

*Original recipe adapted from Epicurious.com.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  The Spice Way Cardamom Pods- ( 4 oz ) Whole Green Cardamom Pod
• 
  The Spice Way Coriander Seeds - 5 oz
• 
  Organic Premium Grade Hand Picked Whole Cloves 3.5oz 
• 
  The Spice Way Cumin Seeds - whole cumin seed 8 oz resealable bag
• 
  Hamilton Beach Fresh Grind Electric Coffee Grinder for Beans, Spices and More, Stainless Steel Blades, Removable Chamber

The post Homemade Garam Masala Recipe appeared first on Perry's Plate.

This recipe is unique because beef isn't typically used in Indian cuisine, but it holds up so well to all of the bold spices and flavors!

Why You'll Love This Slow Cooker Beef Curry

Slow Cooker Indian Beef is a recipe I am certain you will love! The rich and aromatic flavors that develop throughout the cooking process and get infused into the beef are simply delicious. This dish is a fusion of savory spices like cumin, coriander, and garam masala, perfectly complemented by the sweetness of cinnamon, ginger and coconut milk. Plus, the convenience of the slow cooker means minimal effort for maximum taste!

Beef Curry Recipe Ingredients

• Beef stew meat or boneless chuck
• Ground coriander
• Ground cumin
• Black pepper
• Salt
• Onion
• Cornstarch
• Fresh ginger
• Serrano or jalapeno chiles
• Cinnamon stick
• Bay leaf
• Ground cardamom
• Ground cloves
• Homemade Garam Masala
• Beef stock or broth
• Coconut milk
• Fresh mint leaves
• Fresh cilantro leaves
• Steamed basmati or jasmine rice, for serving

Best Beef for Indian Beef Curry

For this recipe I like using 2-3 pounds of beef stew meat or a beef chuck roast cut into bitesized chunks. I don’t recommend using nice cuts of steak here since it will dry out during cooking.

How to make Indian Beef Curry

1. Place your chopped beef into a 6 or 7 quart slow cooker. Sprinkle coriander, cumin, pepper, 1 teaspoon of the salt, and the cornstarch over the beef.
2. Add the diced onion and use your hands or a large spoon to toss everything around. Let it sit for a few minutes while you gather and prep the rest of the ingredients.
3. To the slow cooker, add the ginger, chopped chili, cinnamon stick, bay leaf, cardamom, cloves, and garam masala. Give it another stir and then pour the beef broth in down the sides of the cooker.
4. Cover with the lid and cook on low for 5-6 hours or until the beef is tender. I recommend stirring it halfway through cooking.
5. Stir in the coconut milk and add the fresh herbs. Close the cooker and let it cook for another 10-15 minutes or so. Now would be a great time to make a pot of rice!
6. Serve curry with steamed rice.

Curry Beef Tips and Variations

• If you are able to, I highly recommend grinding your own spices! You won’t believe how much more flavorful this dish will be.
• As with all curry recipes, the flavors develop if left for a day or two, so feel free to make this dish in advance.
• Dairy - If you aren't concerned with this being dairy-free, use 1 ½ cups plain Greek yogurt instead of the coconut milk.
• Meat - You could easily substitute the beef for chicken or lamb.

Common Mistakes When Making Beef Curry

• Cooking too long. Beef stew meat takes a few hours to soften, but you can’t treat it like a pot roast and let it sit in your cooker for 8-10 hours. It’ll dry out for sure.
• Cooking too hot. Modern slow cookers (post 1990s) are calibrated at higher temps. Using the hot setting increases the risk of scorching your sauce and overcooking your meat.

Serving Indian Beef

We love pairing it with steamed basmati or jasmine rice. Simple yet delicious!
This could also be served with roti, naan bread or Paleo Zucchini Flatbread.

Storing Leftover Indian Beef Curry

When the curry cools to room temperature, store it in an airtight container in the refrigerator for up to 5 days.

Beef Curry Recipe FAQs

It's not the prettiest dish, but heavens... it has so much flavor, and slow cooking the beef makes it fall-apart tender. It made me want to dance around in a sari.

Pink, to be exact.

If you're looking for other Slow Cooker or Instant Pot beef recipes, here are a few of my favorites!

More Slow Cooker or Instant Pot Beef Recipes on Perry's Plate

Gyro-Inspired Shredded Beef -- a Mediterranean inspired beef that's easy to put together and makes the most delicious Greek salads!

Chipotle Barbacoa Copycat Shredded Beef -- Make a whole pot of the shredded barbacoa beef you love at home!

Instant Pot Shredded Beef with Green Chile -- Another one of my favorite taco meat recipes! Makes a killer burrito bowl, too.

Instant Pot Beef Stew -- A classic beef stew made easy in your pressure cooker!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Indian Beef

Yield: 8

Prep Time: 40 minutes

Cook Time: 2 hours

Additional Time: 1 hour 20 minutes

Total Time: 4 hours

This recipe is slightly adapted from Emeril's spin on rogan josh, a dish traditionally made with lamb.

Print

Ingredients

• 2-3 pounds beef stew meat or boneless chuck cut into 1 ½-2 inch cubes
• 2 Tablespoons ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon black pepper
• 1 Tablespoon salt
• 2 cups small-diced onion, divided (about 1 large onion)
• ¼ cup cornstarch
• 2 Tablespoons peeled and minced fresh ginger
• 1 or 2 seeded and chopped serrano or jalapeno chiles
• One 3-inch cinnamon stick
• 1 bay leaf
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ teaspoon garam masala (see note)
• 2 cups beef stock or broth
• 1 13 oz can of full-fat coconut milk
• 2 Tablespoons chopped fresh mint leaves
• 2 Tablespoons chopped fresh cilantro leaves
• Steamed basmati or jasmine rice, for serving

Instructions

1. Place your chopped beef into a 6 or 7 quart slow cooker. Sprinkle coriander, cumin, pepper, 1 teaspoon of the salt, and the cornstarch over the beef.
2. Add the diced onion and use your hands or a large spoon to toss everything around. Let it sit for a few minutes while you gather and prep the rest of the ingredients.
3. To the slow cooker, add the ginger, chopped chili, cinnamon stick, bay leaf, cardamom, cloves, and garam masala. Give it another stir and then pour the beef broth in down the sides of the cooker.
4. Cover with the lid and cook on low for 5-6 hours or until the beef is tender. I recommend stirring it halfway through cooking.
5. Stir in the coconut milk and add the fresh herbs. Close the cooker and let it cook for another 10-15 minutes or so. Now would be a great time to make a pot of rice!
6. Serve curry with steamed rice.

INSTANT POT VARIATION: Follow the instructions as listed, placing the ingredients into the insert pot of a 6 quart Instant Pot. DO NOT PUT THE CORNSTARCH IN AT THE BEGINNING. Cover and cook at high pressure for 30 minutes. Whisk the cornstarch into the coconut milk and add it at the very end, using the saute mode to simmer the curry so it will thicken.

Notes

Nat's Notes:

1. Garam masala is an Indian spice blend. I've noticed it in the spice section of many grocery stores lately, but if you can't find it there you can order it on Amazon or, I have a recipe for it here: Homemade Garam Masala.
2. If you aren't concerned with this being dairy free, use 1 ½ cups plain Greek yogurt instead of the coconut milk.
3. You might wonder why there is coconut oil in the ingredient photo? I used grass-fed beef which is usually leaner than commercially raised beef. To add a little extra richness to the curry I added a Tablespoon of coconut oil along with the other ingredients.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post My Favorite Indian Beef Curry appeared first on Perry's Plate.

I’ll be honest – brining is a little fussy and takes up a LOT of refrigerator real estate. The good news is that it’s easy, and you can have the best chicken of your life every. single. time.

I’ll give you all my best tips and link to my favorite ways to cook a whole chicken below!

You need to try this Brine Recipe for Chicken!

I've heard a lot of things about the magical qualities of chicken brine. I wasn't too keen on the idea of soaking my meat in a salt and sugar solution (which is the base for most, if not all brine recipes), but I figured most of the salt and sugar probably stays in the solution. Right? Anyways, I wanted to see what all of the fuss was about.

A while ago I tried out a chicken brine recipe from America's Test Kitchen (which is usually a reliable source). The brine was a simple one of just sugar and salt and the recommended brining time was only 1-2 hours. I was skeptical and brined it for 5 and it still tasted as if I hadn't brined it. Womp, womp.

Then I saw this recipe on the Baltimore International College culinary school's website with all the additional spices, and thought I'd give brining another shot. I mean, I had just brined a whole chicken for the first time, and overcoming THAT mental gymnastics made it easier to do it again.

In addition to kosher salt, this chicken brine recipe has bay leaves, peppercorns, whole coriander seeds, whole allspice, and whole cloves. It definitely made the brine more interesting. You can totally use this as a turkey brine recipe, too! (Just double it.)

You can totally brine the whole chicken, but if wrangling a whole chicken freaks you out, just use chicken breasts or an assortment of chicken pieces. You also don't necessarily need to roast it in the oven. You can make fried chicken out of it as well. 

Chicken Brine Ingredients

• Sugar
• Coarse Kosher salt
• Whole black peppercorns
• Whole coriander seeds
• Whole cloves
• Whole allspice berries - these can be tricky to find. Use ½ teaspoon of ground allspice if you need to.
• Bay leaves
• A whole roaster chicken, of course

How to make Chicken Brine

1. Fill a large pot with 2 quarts of water. Add the sugar, salt, and spices.
2. Bring to a simmer and cook just until the sugar and salt is dissolved.
3. Remove from heat and add a quart of cold water. Let the mixture sit until cooled to room temperature.
4. Put the chicken in a very large pot or container that you can transport easily in and out of your fridge.
5. Pour the cooled brine over the chicken. Add more water until the chicken is totally submerged.
6. Brine, chilled, for at least 8 hours and up to 24 hours.
7. Remove the chicken from the brine, give it a quick rinse, and cook however you prefer.

Simple Chicken Brine Variations

• Use this brine for a turkey! You’ll want to double all of the ingredients and use a much bigger pot/container for brining.
• Add some citrus slices and fresh herbs to the brine if you like. Lemon, orange, rosemary, and thyme would work well here.

Brine Recipe Tips

I'm not a brining expert, but brining is very straightforward. There are a few things to keep in mind:

1. Make sure the brining liquid cools completely before you add the chicken to it. At the very least, it needs to be room temperature.
2. Brine that bird for at least 12 hours. This brine recipe is particularly strong, so any longer than 18 hours will make the meat too salty. Other brines might not have as much salt content and could go for 24 hours. 
3. After you remove the chicken from the brine, rinse some of the brine off so it doesn't end up too salty. 
4. Dry it with paper towels and let it sit for at least 30 minutes before you put it in the oven. Letting the skin dry out allows it to be more crispy in the oven. If you have time, stick it in the fridge overnight, uncovered, to let that skin dry out.
5. Use Kosher salt, like it says in the recipe. Table salt is more potent, if the two are measured equally (I mean, if you think about it, Kosher salt is coarser so you'd end up with more table salt if you measured them out the same.

I roasted the chicken on top of a bed of chopped onions, red potatoes, and sweet potatoes.

The result? THE most tender and juicy roasted chicken I've ever had. Hands down. I think the mistake in my first attempt was not brining the chicken long enough. The additional spices in this recipe added a lot of flavor as well.

This was also the first time I've roasted a chicken with two cooking temperatures (high heat at the beginning and moderate heat to finish it off). I'm not sure if the cooking method affected the taste and texture of the meat as well. This might call for a little experiment. :)

TIP: Try adding some flavored butter under the skin! My Garlic Herb Compound Butter is a great recipe with a sneaky little tip for getting more butter under the skin and less all over your hands.

This recipe is a wet brine, but have you ever tried a dry brine? It's actually less of a hassle since you don't have to find a big container to immerse the chicken and then have it take up 50% of your fridge. I did a dry brine turkey for Thanksgiving that would be amazing with a chicken as well! And there's an orange-rosemary butter that gets shoved under the skin before roasting. It's pretty fantastic. 

Simple Chicken Brine Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Simple Chicken Brine Recipe

Yield: Serves 6

If you're looking for the perfect chicken and turkey brine, this is it -- filled with lots of whole spices and herbs.

Print

Ingredients

• For the brine:
• 3 quarts water
• 1 cup sugar
• 1 cup coarse Kosher salt
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole coriander seeds
• 1 tablespoons whole allspice berries
• 1⁄2 teaspoon whole cloves
• 3 bay leaves
• 1 whole 3-5 lb. chicken, "innerds" removed

Instructions

1. Bring all of the brine ingredients to a boil. Remove from heat and allow the brine to cool to at least room temperature before brining your meat. Add 1 quart (2 pounds) of ice cubes to speed up the cooling, if you like.
2. In a container large enough to hold the brine and the meat, submerge meat in the brine and allow it to brine, under refrigeration, for up to 18 hours. (I would recommend at least 8 hours.) If the meat floats, weigh it down with plastic wrapped weights. The meat must be completely surrounded with brine.
3. Remove the meat from the brine when time is up, ensuring all of the brine has drained from the chicken cavity, and dry with paper towels.. From this point, your meat can be smoked, roasted, cured, grill or broiled and still come out delicious every time.
4. To roast the chicken, preheat the oven to 450 degrees F.
5. Place the brined bird on a roasting rack in a roasting pan. Put the bird in the center of the oven and allow it to cook for 30 minutes or half of the cooking time (whichever is shorter).
6. When the time has elapsed, cover the bird in foil and reduce the oven to 350 degrees F. Roast for the remainder of the time, anywhere from 30-60 more minutes. When a meat thermometer inserted in the middle of the breast reads 165 degrees F, the bird is done. Check other parts of the chicken for doneness as well. Let the bird rest for at least 15 minutes before carving.

Brine yield: 1 gallon (can be diluted to 2 gallons and still be effective)

Notes

Nat's Notes:

1. If you can't find the whole spices, use ground.

2. Don't let it brine for longer than 18 hours or it will be too salty.

3. If you use regular table salt, reduce amount to ¾ cup.

4. You can also use this brine for pieces of chicken as well as turkeys. Simply adjust the recipe according to the size of your meat and the amount of brine you'll need.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Best Chicken Brine appeared first on Perry's Plate.

The downside of making your own spices is that it’s REALLY annoying when you go to use it and you happen to be out. And then you have to make a new batch right then. Worth it though.

Thankfully this comes together quickly using pre-ground spices. If you’re feeling extra, I included a variation using whole spices that you grind in a spice/coffee grinder. Whether you want to nerd out with me or not you’ll end up with a curry powder you’ll love!

What is Curry Powder?

If you're new to using curry powder, it's a blend of spices that is typically used in Indian style cooking. The yellow curry powder that you see in the grocery store is actually madras curry powder.

Curry itself isn't a spice. The closest word that would describe it is "gravy". If you've had Indian cuisine, you've most likely had some sort of curry -- a blend of vegetables and meat (but sometimes meatless) simmered in a thick, heavily spiced sauce.

There are some high quality curry powders in nicer grocery stores, but I'd stay away from the most common one with the red lid. You know what I'm talking about.

Curry Spice Recipe Ingredients

This varies wildly, but most yellow curry powder has a base of cumin, coriander, and turmeric. Sometimes other spices are thrown. It's actually pretty adaptable. This particular combination is my favorite:

• Cumin
• Coriander
• Fennel
• Turmeric
• Clove
• Cinnamon
• Chili

How to make Homemade Curry Powder

There are a couple of ways to do this -- by grinding your own spices (highly recommended and best flavor for sure) or by using pre-ground spices. You'll get a great curry powder using pre-ground spices -- probably more flavorful than a basic store curry powder.

If you're going to grind whole spices, you need to get a coffee grinder. Or a second coffee grinder if you happen to use yours for coffee. Unless you want "spiced" coffee.

If you've never used one, it's like a super-strong mini food processor. For dry things. Don't try to make pesto or anything.

After toasting the whole spices in a skillet to deepen their flavor. Let them cool off and grind them in a coffee grinder.

My grinder is literally a super cheap one I got from the clearance rack at the grocery store after my nice, Cuisinart one died. Expensive isn't always better.

Then you add in the ground turmeric and cinnamon.

Using whole turmeric would involve grating and drying and pulverizing fresh turmeric. Even I have my boundaries.

Now it's ready to use! Store it like any other spice blend in your cupboard.

Here are a few ideas to get you started:

Ways to Use Your DIY Curry Powder

Indian-Style Butternut Squash Soup is a silky, paleo-friendly soup with hint of curry flavor!

We love Mulligatawny soup, too! It's another silky smooth soup with bits of chicken & rice added. Our kids love it.

For an easy, meatless dinner, try Vegetarian Chickpea Curry.

My kids will only eat cauliflower in the form of Curry Roasted Cauliflower.

Mango Chicken Curry is another great family-friendly meal.

How to Store Homemade Curry Powder

Store this curry powder in a lidded container or spice jar at room temperature for up to a year for best flavor.

If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!

DIY Curry Powder

Yield: Scant ⅓ cup

Prep Time: 15 minutes

Total Time: 15 minutes

If your experience with curry powder is the sad yellow dust with the red lid, stick around. I'll show you how to make homemade curry powder and it may change your curry life. You can grind it from whole spices or use pre-ground. I included instructions for both in the recipe notes!

Print

Ingredients

• 1-4 small dried chilis
• 1 Tablespoon coriander seed
• 1 Tablespoon cumin seed
• 1 Tablespoon fennel seed
• 1 teaspoon green cardamom pods
• ½ teaspoon whole cloves
• 1 Tablespoon ground turmeric
• ½ teaspoon ground cinnamon

Instructions

1. Decide how spicy you'd like your curry powder and put 1-4 chilis into a small skillet along with the coriander, cumin, fennel, cardamom, and cloves. Toast over medium-low heat for a few minutes until the spices are warm and fragrant. Watch them closely since they burn easily.
2. Allow them to cool for 5 minutes and then grind everything in batches in a coffee or spice grinder. Transfer the ground spices into a small lidded jar.
3. Add the turmeric and cinnamon and shake well. Store at room temperature for about a year.

Notes

If you'd rather use all ground spices, here are the measurements:

• Pinch - ½ teaspoon crushed red pepper flakes
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoon ground fennel (if this is hard to find, just use more ground coriander)
• ¾ teaspoon ground cardamom

This recipe is slightly adapted from 101 Cookbooks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  The Spice Way Fennel Seed - bulk whole seeds great for tea and cooking 8 oz
• 
  The Spice Way Cardamom Pods- ( 4 oz ) Whole Green Cardamom Pod
• 
  Organic Premium Grade Hand Picked Whole Cloves 3.5oz 
• 
  The Spice Way Coriander Seeds - 5 oz
• 
  The Spice Way Cumin Seeds - whole cumin seed 8 oz resealable bag
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Hamilton Beach Fresh Grind Electric Coffee Grinder for Beans, Spices and More, Stainless Steel Blades, Removable Chamber

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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