💡 Pro Tip: Always taste and adjust at the end. Start with less spice - you can always add more, but cannot remove.
❓ Frequently Asked Questions
Common questions about Masala Calculator
How much garam masala per dish?+
1 tsp garam masala per kg of curry. Add at end (last 2 min). Too much makes it bitter. Adjust by tasting. Pre-made versions stronger - use less.
Spice quantity for 4 people?+
Standard: 1 tsp turmeric, 1 tsp red chili, 1 tsp coriander powder, 1/2 tsp cumin, 1/2 tsp garam masala. Adjust for taste. Less for kids.
Reducing chili heat?+
Add yogurt, cream, coconut milk, or cashew paste. Sugar/jaggery balances. More tomatoes/onions dilute. Lemon adds different zing. Cant remove - balance!
Why does my masala taste raw?+
Spices not cooked enough! Bhuna (saute) the masala 5-10 min until oil separates. Raw spice taste = need more cooking. Lower heat, more time.
Salt before or after masala?+
Salt with onions (helps them brown) and check at end. For dal: add at start. For meat: marinate with salt. Salt enhances spice perception.
Order of adding spices?+
1) Whole spices in hot oil 2) Onions + salt 3) Ginger-garlic 4) Turmeric, chili, coriander 5) Tomatoes 6) Main ingredient 7) Water 8) Garam masala at end.
Why is my curry bitter?+
Burnt onions, burnt spices, too much fenugreek (methi), or old asafoetida. Add jaggery 1/2 tsp + cream to fix. Next time cook on lower heat.
Can I skip ginger-garlic?+
Reduces flavor 30%. Substitute: asafoetida (hing) + green chili. For Jain cooking, ginger powder + green chili. Not the same but workable.