Added too much garam masala to your dish? Here’s how you can fix that!

 

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A post shared by MasterChef Pankaj Bhadouria (@masterchefpankajbhadouria)

Indianexpress.com spoke to experts and found out some other quick fixes to your problem.

What else can you do

Chef Jagdish Naidu, Ishaara by Bellona Hospitality agreed, stating that potatoes or a dollop of boiled and mashed lentils can act as a sponge for the spices, absorbing the excess flavour and balancing the dish. “Incorporating cream, butter, or even coconut milk (for certain cuisines) can mellow the flavours and add a luxurious touch,” he added.

Celebrity chef Ananya Banerjee suggested the following tips to help you balance the flavours:

Dilute the Dish: Add more base ingredients: Increase the quantity of the primary ingredients (e.g., vegetables, meat, lentils) to dilute the intensity of the garam masala. Increase the liquid: Add water, broth, or tomato puree, depending on the dish, to balance the flavors.

Add Sweetness: Add a pinch of sugar, honey, or jaggery to counter the overwhelming spice.

Garam masala is a popular spice blend used in Indian cooking. (Source: Wikimedia Commons)

Neutralise with Acid: Add a squeeze of lemon juice, a splash of vinegar, or some chopped tomatoes to balance the flavours with acidity.

“Add a little extra oil, butter, or ghee to reduce the harshness of the spices. Use fresh herbs like coriander, mint, or parsley to add a fresh flavour, distracting from the garam masala,” added the culinary expert.