[marmalady]

I love Penzey's garam masala blend, and out of laziness, use that rather than making my own.

I usually use it as a finish on a dish, rather than incorporating it into the cooking; i.e., sprinkled on a dish of dal (Indian bean dish), or on top of a mulligatawny soup with a dollop of yogurt. Adds a fresh burst of flavor - love it!