Garam Masala plays an intergral part in traditional Punjabi cookery and is used widely in many original, true Punjabi dishes. Instructions on how to use our garam masala in traditional dishes can be found on the side of the jar.
Our Garam Masala
Hand blended & ground completely from whole spices – the traditional way!
The recipes below have been written by Safia, as well as Chefs Sven-Hanson Britt & David Swann, both of whom use enjoy using Pure Punjabi Garam Masala in their cookery.
These are great examples of how many cooks use our garam masala in a western style in their cookery.
Spiced Lamb Butter Burgers
By Safia of Pure Punjabi
Want the feeling of a take-away but enjoy cooking at home (or perhaps are preferring to stay in at the moment)?
Well, look no further, you can THE most delicious offerings in the comfort of your own home! There’s nothing better than a moist, juicy, tender burger, and there’s one method that ensures a mouth-watering result, every time, which is putting a small slab of flavoured butter in the centre of the raw burger. This melts through the meat as the burger cooks, making it oh-so-tender.
Don’t believe me? Go on, try it, I promise you won’t regret it.
In a bowl, put the lamb, the finely diced red onion, garlic, ginger, mustard, 1 teaspoon of garam masala, pomegranate molasses and salt. Mix these ingredients together – depending on what texture you want will depend on how you mix these ingredients together (see notes below).
Once mixed, divide the meat into 4 even patties, cover with cling film and put it into the fridge
In a separate bowl, mash together butter and 2 teaspoons of garam masala. Lay the spiced butter onto a cling film, and as you close the cling film and wrap it around the butter, shape it into a long sausage shape and put it in the freezer for 20 minutes.
After 20 minutes, take the butter out of the freezer and cut it into 4 discs. Slide one disc into the centre of each patty, making sure that the butter is completely encased in the meat. They are now ready to cook.
Cook the burgers under a hot grill or on a barbecue*, turning them only once during the cooking (so that each side of the burger faces the heat one time). You will notice the butter melting through the burgers, leaving them moist and tender. Once the meat is cooked all the way through, the burgers are ready.
Optional extras: I like to serve these burgers with a raita sauce (made by combining the cucumber and yogurt) and topping it with a pinch of turmeric and some pomegranate seeds.
Assemble by spreading the buns with the raita, then put the burger on, topped with the tomatoes and onions.
* It is important that you cook the burgers over a grill (weather a domestic grill or barbecue). Do not cook them in a frying pan or in the oven, as the butter needs to drip through the meat and out of the burger to make them juicy and tender. If you let the burgers sit in the burger, they will turn to becoming greasy.
If you want the burgers to have a light texture, handle and mix the ingredient with a very light hand. Don’t squeeze the meat in the palm of the hand. Instead break up the lamb mince with your fingers and do the same when incorporating the other ingredients together. Carefully separate into 4 even portions and press gently together into patties, cover with cling film and put it into the fridge.
For a firm texture
If you like a firm bite of meat, then this will be your preferred method… handle the meat heavily, squeezing the lamb mince and other ingredients in through the palms of the hand. Then, knead the spiced lamb mince for 2 minutes, separate into 4 even patties, cover with cling film and put it into the fridge.
Spiced Chickpea Bruschetta
By Safia of Pure Punjabi
This plant-based dish is a real crowd pleaser, that uses nutritious, filling chickpeas and light subtle spices from the garam masala (think a superfood version of beans on toast). You can serve this dish in two ways: as a canapé (which we do at client events) or as a mid-wek dinner (which we do for us as a family), with the chickpeas counting as a serving of plant protein. As a canapé, it’s a real crowd pleaser, and as a quick and simple after-work meal, this really does deliver on flavour.
The quantities below will make enough for 4 people as a starter, or for 2 people as a main.
Note: when making the chickpea purée, the key is to cook over a steady low heat. If the heat is too high, you will burn the garlic and spoil the flavours of the spices.
Turn the oven on to 180 degrees celsius to allow it to pre-heat (this is to toast the ciabatta later in step 4).
Start by making the chickpea purée. Heat a saucepan over a medium to low flame and add the sunflower oil and garlic to the pan (making sure that the garlic does not stick and burn). Let the garlic gently sizzle for a minute or so, until the harsh raw smell of the garlic disappears, and the smell becomes sweet.
Add the chopped tomatoes and the Pure Punjabi Garam Masala, stir and allow to cook over a gentle heat for 1 – 2 minutes.
Add the chickpeas and vegetable stock and stir the ingredients to make sure everything has mixed together properly. Turn the heat down to the lowest setting and put the lid on to allow the chickpeas to cook on a low simmer* for 5 minutes.
* It is important that you do not let the mixture come to a boil as this will spoil the flavour of the spices, a simmer is perfect
Take the pan off the heat and leave the chickpeas to one side to slightly cool. Now you need to toast the ciabatta. Lay the bread out on an oven tray and put in the oven to toast whilst you blend the chickpeas…
Put the entire chickpea mixture (make sure to scrape every bit of flavour into the food processor) and add salt (start with half a teaspoon). Pulse the chickpeas – you can either blitz till smooth or lightly pulse the mixture so that it’s a bit chunkier (depending on your personal preference). Taste test for salt levels, and if no more salt is needed, the mixture is ready.
Spread the chickpea mixture generously over the toasted bread and garnish with chopped coriander and a few small pieces of freshy chopped tomato. It is best served straight away, whilst the toast is crisp and chickpea mixture is warm!
This dish makes for a delicious lunch or dinner, simply cut the loaf of ciabatta in half, in the same way you would do were you making a sandwich, and then toast the bread in the oven.
For canapés or as a starter
Should you wish to serve this dish as a ‘light bite’ cut the ciabatta bread into slices) as seen in the photo.
Roasted Garlic & Tomato Soup
By Safia of Pure Punjabi
This soup is warming and full of flavour. I like to make this soup during the winter, as tomatoes can be a little dull in taste during those months and roasting them makes even the blandest of tomatoes really delicious. The roasted garlic gives your immune system a bit of a well-needed boast at this time of year. Topped with some naan bread croutons (heart-shaped if you like!), coriander and red onion, it is a perfect meal for two.
This recipe also happens to naturally be gluten-free, wheat-free, dairy-free, egg-free, vegetarian and vegan.
Heat your oven to 200 degrees Celsius. Put the halved tomatoes onto a tray, cut side up, and put them into the oven to cook for 1 hour,
Note: To save turning the oven on just for this dish, make it when you are cooking another dish in the oven at the same time. (i.e. Baking a cake)
Half an hour into the cooking time, cut the tops off the garlic to expose the tops of each clove and add the ¼ bulb to the tray.
10 minutes later (so 40 minutes into the cooking time), add the onion to the tray.
After an hour, take the tray out of the oven. Squeeze the garlic cloves out of their skins, and add them, the tomatoes and onion to a saucepan.
Add the rest of the ingredients to the saucepan, and bring the mixture to the boil.
Once it has boiled, simmer for 5 minutes.
Liquidise the mixture and pass it through a sieve to remove the tomato seeds and skin.
You can serve this soup hot or chilled. I like to serve it hot in the winter months, and chilled in the summer.
Garnish with coriander, finely chopped red onion and some naan bread croutons. If you are going to be enjoying this soup with a special someone, you can cut the naan bread with a heart shaped cookies cutter (as I have).
Spiced Pumpkin & Chicken Soup
By Safia of Pure Punjabi
This one-pot, warming, seasonal dish features some wonderful herbs and spices such as lemongrass, garlic, pepper, garam masala, ginger and coriander. With red birds eye chillis, creamy coconut milk and zingy lime juice, this is perfect for clearing blocked noses and warming you through. So curl up on the sofa, and indulge in a bowl…
This recipe also happens to naturally be gluten-free, wheat-free, dairy-free and egg-free.
Put the garlic, ginger, chillis, lemongrass, coriander, salt, sunflower oil, garam masala and cumin seeds into a food processor and blitz until you have a paste.
Heat a pan on medium heat and cook the paste in the pan for 5 minutes, you can add a little boiling water to loosen the mixture if it starts to stick to the base of the pan.
Add the pumpkin pieces, and coat with the spices. Add the chicken stock and chicken pieces, and bring the mixture to the boil, then reduce the heat and simmer for 20 minutes or until the squash is soft.
Add the washed rice to the pan and simmer for 8 – 10 minutes until the rice is cooked.
Once the rice is cooked, add the coconut milk, and simmer for a further couple of minutes.
Just before turning the heat off, add the lime juice and freshly cracked black pepper and stir through. The dish is ready to serve!
Salt Dough Lamb Shoulder
By Chef Sven-Hanson Britt (Masterchef The Professionals: Rematch winner)
Sven originally cooked this for Surinder & Safia in 2015 when he popped over for lunch one day, and this was his special surprise that he brought with him that he made specifically using their family-recipe Garam Masala.
This salt dough lamb shoulder is a spice-infused, tender, meaty treat. The salt in the dough seasons the meat at it cooks, and the dough encases the shoulder of lamb, making the meat juicy and packed with flavour. Why not try this as a delicious alternative to a Sunday roast?!
This recipe is natuerally dairy-free, and can be made as gluten-free and wheat-free if using a GF/WF flour to form the salt dough crust.
Put the shoulder into a roasting tray lined with baking parchment and cut 5 or 6 incisions into it. Push a clove of garlic into each slit, try to space these incisions as evenly as you can across the meat. Then, rub all of the garam masala over the shoulder.
Now we’ll make the salt dough. Mix the flour, salt, rosemary, cumin seeds and coriander seeds together roughly in a bowl. Then add the egg whites, the mixture will be a bit gloopy, but this is what you want.
Spread the salt dough over the top of the shoulder so that it completely encases the meat. If the dough is just too thick to spread it, then you can add a little water, till it reaches the stage where you can work with it. Make sure the entire shoulder is covered in the dough, as you don’t want any steam to be able to come through whilst it’s cooking.
Put the dough-covered lamb into the oven, and cook at 220 degrees for 20 minutes. The high temperature allows the pastry to set and form a hard crust. Don’t be tempted to put the lamb into the oven before it’s reached the correct temperature.
After cooking at 220 degrees for 20 minutes, turn the oven down to 120 degrees and cook for four and a half hours.
Once it’s cooked, let the lamb rest, out of the oven (but still with it’s salt pastry on) for at least 30 minutes.
Crack open the salt pastry (which you discard), you’ll be greeted by juicy, pull-apart lamb!
You can serve this in a warm bun with pickle and homemade coleslaw or in a buttered naan bread…delicious!
Curried Cauliflower Purée
By Chef David Swann
To go with his roasted sea bass, Tikka crushed new potatoes and Raw cauliflower & pistachio salad (full recipe here). (The cauliflower recipe is within the video for crushed new potatoes). David published this recipe via Instagram on his Instagram Story as a mixture of images & videos…
We are having such fun cooking from The Spice Pack Collection and all the dishes have come out brilliantly. The smell is divine and Rob, who is very fussy, is particularly impressed. All our visitors are wowed when they smell the box – we’ve been too possessive to share any with others, as yet!
As a natural therapist I particularly appreciate the healthy aspect of each dish, none of which compromise on taste. Good ingredients freshly cooked makes a big difference.
We’re going on holiday with three other couples in a couple of weeks and going to take the pack with us to cook some dishes together.
Maria M / BBQ Meal Kit Box customer
“We had a BBQ for family and friends few weeks ago and we made the Lamb Kebabs & Coconut & Sesame Chutney and Crushed Tikka New Potatoes & Mango Chicken… We received such rave reviews!! All so easy to make with the spices and sauces all provided for us…food was all delicious!”
Chris & Debs - dinner kit with cook-along customer
“That was so fun…
Thank you for the zoom meet up. That was so fun. We will definitely be up for another. Please send another suitable invite and kit. We are predominately veggies so used the butternut squash version. If this continue the local takeaway will suffer for sure. Again thanks”.
Carol R. dinner kit with cook-along customer
“What a wonderful cookalong…
…The Mango Chicken was delicious and my naan bread actually looked amazing – like the real thing. I feel so successful. Thank you. Looking forward to our next cookalong”.
Pam Brown – dinner kit with cook-along customer
“Thank you so much both…
– the class was amazing and we both really enjoyed the food. It makes so much difference knowing exactly how to do things and that we can make such tasty food which is gluten free. Jeera rice has always been my favourite but many restaurants don’t have it on the menu”.
Sylvia M – dinner kit with cook-along customer
“Thank you so much...
... for a great hour of cooking on Saturday evening. I enjoyed it very much as I have never done anything like it before. The Punjabi chicken was delicious and we had enough to freeze for another time”.
Sue W – dinner kit with cook-along customer
“Well that was amazing…
... the best curry I've ever had and Jxx said it was like being in India ( as he’s spent so much time there with work ) loved the class and so did Exxx looking forward to coming to your workshops…
…and will order some more kits from your website”
Roy P…dinner kit with cook-along customer
...for the cook–along workshop yesterday. It was very enjoyable and the meal tasted lovely. As someone who is not a confident cook it was ideal to follow your teaching. I have recommended this to a friend of mine who is very interested in joining the next cook–along. I will definitely be doing it again”.
I highly recommend this lovely family run local company…
... We’ve enjoyed 2 of their meal kits now along with an online cook along to show us what to do. Thank you.
I love them all and would highly recommend…
...If I had to choose one it would be the Mango chicken.