Authentic Garlic Masala Recipe – Turmeric & Chili Infused Ghee

Last Updated on 4 months by Neha Deshmukh

Authentic Garlic Masala Recipe – Turmeric & Chili Infused Ghee

Introduction

Okay, let’s be real – garlic masala is essential in Indian cooking. It’s that little burst of flavour that elevates everything from dal to veggies. I first made this particular version years ago, trying to recreate my grandmother’s incredible flavour, and it’s been a staple ever since! It’s surprisingly simple, and honestly, once you make your own, you’ll never go back to store-bought. This recipe focuses on infusing ghee with the goodness of garlic, turmeric, and chili – it’s liquid gold, I tell you!

Why You’ll Love This Recipe

This isn’t just another garlic masala recipe. It’s quick, taking only about 5 minutes to cook, but delivers a huge flavour punch. The ghee infusion creates a wonderfully aromatic and versatile condiment. Plus, it’s incredibly easy to customize to your spice preference. You’ll find yourself adding it to everything!

Ingredients

Here’s what you’ll need to create this magic:

• 30 Garlic cloves
• 2 teaspoons Ghee
• ½ cup Water (120ml)
• ¼ teaspoon Turmeric powder (approximately 1 gram)
• ¼ teaspoon Red chili powder (approximately 1 gram)
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Ghee: Types and Regional Variations

Ghee is clarified butter, and it’s the heart of this recipe. You can use store-bought or homemade. Different regions in India have slightly different ghee preferences – some prefer a more nutty flavour, others a lighter one. Don’t be afraid to experiment!

Turmeric Powder: Quality and Benefits

Good quality turmeric powder is key for both colour and health benefits. Look for a vibrant orange colour. Turmeric is known for its anti-inflammatory properties, so it’s a win-win!

Red Chili Powder: Spice Level Options

I use Kashmiri red chili powder for a beautiful colour and mild heat. But feel free to adjust the amount, or use a hotter chili powder like cayenne if you like things spicy. Remember, you can always add more, but you can’t take it away!

Garlic: Choosing the Best Cloves

Fresh garlic is best! Look for firm, plump cloves with no signs of sprouting. Indian garlic tends to be more potent, so adjust the quantity if you’re using a milder variety.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. In a pressure cooker, combine the water, turmeric powder, red chili powder, salt, and ghee.
2. Peel the garlic cloves and add them to the pressure cooker.
3. Close the lid securely and cook on medium heat for 2 whistles.
4. Once the whistles sound, turn off the heat and allow the pressure to release naturally. Don’t force it open!
5. Once the pressure is fully released, open the cooker. You’ll be greeted with the most amazing aroma! The garlic will be soft and infused with the spices.

Expert Tips

• Don’t skimp on the ghee! It really makes a difference in the flavour and texture.
• Natural pressure release is crucial. It ensures the garlic cooks gently and doesn’t burn.
• For a smoother masala, you can blend it after cooking, but I prefer the slightly rustic texture.

Variations

• Vegan Garlic Masala: Swap the ghee for a neutral-flavoured oil like sunflower or avocado oil. It won’t have quite the same richness, but it’ll still be delicious. My friend, Priya, swears by this version!
• Spice Level Adjustment: Add a pinch of black pepper or a tiny piece of green chili for extra heat.
• Instant Pot Adaptation: You can easily make this in an Instant Pot! Use the same ingredients and cook on high pressure for 3 minutes, followed by a natural pressure release.

Using Different Oils

While ghee is traditional, you can experiment with other oils. Mustard oil adds a pungent flavour, while coconut oil lends a subtle sweetness.

Serving Suggestions

This garlic masala is incredibly versatile!

• Serve warm with steamed rice – it’s a classic combination.
• Add a spoonful to your dosa batter for extra flavour.
• Stir it into soups for a warming boost.
• Spread it on sandwiches or toast.
• Use it as a base for marinades.

Storage Instructions

Leftover garlic masala can be stored in an airtight container in the refrigerator for up to a week. It may solidify in the fridge, but just warm it up slightly to return it to a liquid state. You can also freeze it in small portions for longer storage.

FAQs

What is the best way to store leftover garlic masala?

An airtight container in the fridge is best for up to a week. Freezing is also a great option for longer storage.

Can I use garlic paste instead of whole cloves?

While you can, I highly recommend using whole cloves. The flavour is much more intense and nuanced.

What are the health benefits of this garlic masala?

Garlic is known for its immune-boosting properties, and turmeric is a powerful anti-inflammatory. It’s a delicious way to add some goodness to your diet!

Can this garlic masala be used as a marinade?

Absolutely! It’s fantastic for marinating chicken, fish, or vegetables. Just add some yogurt and lemon juice for a complete marinade.

Is it possible to make this recipe without a pressure cooker?

Yes, you can simmer the ingredients in a small saucepan over low heat for about 20-25 minutes, stirring occasionally, until the garlic is soft and infused. It will take longer, but the flavour will be similar.