Garam Masala vs Chaat Masala vs Curry Powder

You open a recipe, see "1 tsp masala" and look at three jars on the shelf. Garam masala, chaat masala and curry powder all look like brown-orange powder. They do not do the same job, and swapping one for another changes the dish more than you would expect. Here is the garam masala vs chaat masala question answered in plain terms, with curry powder added because it is the one people grab by mistake.

What is in each jar

Garam masala is a warm, aromatic blend of whole spices that are roasted and then ground. A common Indian version includes cardamom, cinnamon or cassia, cloves, black pepper, cumin and coriander seed, and some recipes add mace, bay leaf or fennel. Families and regions differ, and no version is more correct than another.

Chaat masala is a tangy, salty powder. It usually contains amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida and chilli. The sour and the salt are the point.

Curry powder is a different thing. It is a family of ready-made mixes that grew out of garam masala and was sold to British traders; the first commercial product was sold in London in 1784. Coriander, turmeric, cumin and chilli are the main spices. Our recipe library does not call for it anywhere, because the dishes here are built from their own blends and fresh spices.

Garam masala goes in late

The reference on garam masala says it is added near the end of cooking, just before finishing, and our recipes follow that pattern. Look at the timing:

• Shahi paneer: heat off, cream and 1/4 tsp garam masala, rest 2 minutes.
• Paneer butter masala: switch off the heat, stir in cream and 1/2 tsp garam masala.
• Dal makhani: cream and 1/2 tsp, simmer 5 more minutes.
• Chicken qorma: 1 1/2 tsp sprinkled in the last stage, simmered briefly.

There are exceptions. In chicken pulao, 1 1/2 tsp goes in earlier, with the yogurt, while the chicken is cooking toward tender. Rajma adds 1 tsp with the turmeric and chilli, cooked for a minute. The rule of thumb: the more delicate and creamy the dish, the later the garam masala goes in. Long cooking dulls the aroma.

The amounts are small. Our recipes use between 1/4 tsp (about 0.5 g) and 1 1/2 tsp for a dish serving four to six. Add more at the end if you want, but you cannot take it out.

Chaat masala goes on top

Chaat masala is a finishing sprinkle for the most part. Our recipes use it like this:

• Paneer tikka: 1 tsp sprinkled on hot paneer, served with mint chutney.
• Samosa chaat: sprinkled over just before serving.
• Chana masala: 1 tsp on top of the finished chickpeas with coriander.
• Bhel puri: 1 tsp mixed in with the chutneys and lemon juice.

Again there are exceptions. Pav bhaji uses 2 tsp, added and then simmered for 5 more minutes, and pani puri blends 2 tsp straight into the cold water. If you want more on that family of street snacks, see the bhel puri and chaat guide.

Why they do not swap

If you put chaat masala into a korma, you add salt and sourness the dish does not want. If you sprinkle garam masala on chaat, you get warm spice and no tang. And curry powder in either case brings turmeric and a yellow colour, which neither dish expects.

The counts come from our recipe data: garam masala appears in 26 of our 206 recipes, chaat masala in 14 and curry powder in none.

If you are out of one

For a quick substitute, do not reach for the blend that looks right; reach for what the dish needs. Out of garam masala, a pinch of ground cardamom and cinnamon is a closer stand-in than curry powder. Out of chaat masala, a squeeze of lemon, a pinch of salt and a little ground cumin will cover the tang, though it will not be the same. We have not tested these swaps in the kitchen, so taste as you go.

Keep the jar away from heat

Ground spices lose their aroma over time. Keep them in a tightly closed jar in a cupboard, not on a shelf above the stove, and not in a clear jar in the sun. Buy small amounts. Our masala dabba guide has the longer version, including a starter list.

A quick test: rub a pinch between your fingers. If you can barely smell it, it has gone flat and you will need more for the same effect.

A shopping list by use

• For creamy curries and pulao: garam masala.
• For snacks, salads and kebabs: chaat masala.
• For anything labelled "curry" in a Western-style recipe: curry powder, only if you already cook that way.

If you want to see which of your pantry blends line up with the dishes you plan to cook, the pantry planner at Degchi can match them.