Where to buy garam masala in Bethesda

[Anonymous]

I want to try some Indian recipes but couldn't find it at the Giant in downtown Bethesda. Anyone know where I can find this in Bethesda so I don't have to run around town looking for it?

Thanks!

[Anonymous]

Whole foods

[Anonymous]

Thank you!

[Anonymous]

It's a simple spice you can make if needed, just an FYI

[Anonymous]

PENCEYS SPICES!!!! Love them. Either online or you could go to their shop in Rockville. Better than what you could get at WF (I think).

[Anonymous]

The WF version isn't bad, although I am not Indian. Channa masala is a favorite dish, though, and I like how it comes out at home.

[Anonymous]

OP here. I did find the garam masala at WF. I was using a recipe from an Indian cookbook I have for butter chicken. But it fell flat and while it was flavorful and spicy, it didn't come close to the butter chicken at restaurants. Not sure what I did wrong or if I need a new recipe.

[Anonymous]

Penzeys:
http://www.penzeys.com/

There's one in Rockville.

[Anonymous]

It's very hard to recreate a restaurant dish at home. They are probably using a different blend of spices than what was in your recipe. Also, I'd bet they use more salt.

[Anonymous]

OP, you said you were following a recipe book so I think you followed it all the way. But one thing about Indian meat dishes is to cook for a longer time on a low flame. I am not a big cook but everyone swears my mother's meat melts in the mouth. All that I have see her do is cook it on a low flame for longer time so that everything gets absorbed by the meat.

[Anonymous]

Anonymous wrote:It's very hard to recreate a restaurant dish at home. They are probably using a different blend of spices than what was in your recipe. Also, I'd bet they use more salt.

and enough ghee to give you a heart attack! (and if your recipe called for veg oil instead of ghee, that's part of the problem too, esp. for butter chicken).

[Anonymous]

Anonymous wrote:OP here. I did find the garam masala at WF. I was using a recipe from an Indian cookbook I have for butter chicken. But it fell flat and while it was flavorful and spicy, it didn't come close to the butter chicken at restaurants. Not sure what I did wrong or if I need a new recipe.

Here is a recipe for Butter Chicken I found in the Washington Post years ago. I cook it frequently. It is a big hit with my DH.

http://projects.washingtonpost.com/recipes/2006/06/28/chicken-makhani-indian-butter-chicken/

[Anonymous]

South Asian here-Go to any of the indian shops in Langley Park. You can get the indian spices for a significantly cheaper amount than any grocery store.

[Anonymous]

It's very hard to recreate a restaurant dish at home. They are probably using a different blend of spices than what was in your recipe. Also, I'd bet they use more salt.



and enough ghee to give you a heart attack! (and if your recipe called for veg oil instead of ghee, that's part of the problem too, esp. for butter chicken).

+1

I wondered and wondered why my daal makhani (sp?) never tasted like in the restaurant. I had no idea that stuff is like half heavy cream.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here. I did find the garam masala at WF. I was using a recipe from an Indian cookbook I have for butter chicken. But it fell flat and while it was flavorful and spicy, it didn't come close to the butter chicken at restaurants. Not sure what I did wrong or if I need a new recipe.

Here is a recipe for Butter Chicken I found in the Washington Post years ago. I cook it frequently. It is a big hit with my DH.

http://projects.washingtonpost.com/recipes/2006/06/28/chicken-makhani-indian-butter-chicken/

Thank you for posting this recipe. It's different than the one I've been using and can't wait to try it out!