and whatever spices you have at hand - e.g. garam masala

Garam masala is a warm spice blend fundamental to Indian cuisine, originating in the Indian subcontinent. The name derives from Sanskrit, with "garam" meaning "warm" and "masala" meaning "spice mixture," referring to the heating properties attributed to its component spices in Ayurvedic philosophy. The blend typically consists of cumin, coriander, cardamom, cinnamon, cloves, bay leaves, and black pepper, though regional and family recipes vary considerably. The spices are traditionally toasted to develop their aromatic oils, then ground together to create a fragrant powder. Indian regional variations include garam masala from different states—Punjab, South India, and Bengal each maintain distinct proportions and sometimes include additional ingredients such as nutmeg or mace.

Garam masala serves as a foundational seasoning in North Indian and South Asian cooking, used both during cooking and as a finishing spice to enhance depth and warmth. It features prominently in curries, lentil dishes (dals), meat preparations, and vegetable braises, functioning both as a primary flavor builder and a final garnish. The spice blend is essential to dishes such as butter chicken, tandoori marinades, and biryanis. Its warm, slightly sweet profile complements both rich dairy-based curries and lighter vegetable preparations. Garam masala is typically bloomed in hot oil or ghee at the beginning of cooking to release its aromatic compounds, and often sprinkled fresh over finished dishes for brightness.