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Indian spice blends work wonders on basic ground meat and rice, turning them into a tasty cultural mashup bowl. This Blackstone dish brings together the rich warmth of garam masala with sweet mango chutney, building flavor layers that transform everyday items into something special.
I stumbled upon how amazingly garam masala and mango chutney work together at a cooking class. The sweet fruity chutney perfectly balances out the warm spice mix.
Key Components
- Newly bought garam masala - the flavor fades in old spices
- Good mango chutney brings needed sweetness
- Basmati rice's unique aroma works great with these spices
Cooking Instructions
- Getting The Griddle Ready
- Get your Blackstone nice and hot first
- Spread a thin coat of oil everywhere
- Set up your ingredients in sections around the cooking area
- Building Taste
- Brown meat with veggies until golden edges form
- Mix in garlic, ginger and spices bit by bit
- Cook a while before mixing in the chutney
- Whipping Up The Special Sauce
- Mix mayo with garam masala to start
- Put in sriracha slowly until it tastes right
- Give the sauce time to blend flavors
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My kitchen secret: I store my garam masala in a tight container somewhere cool and dark so it stays potent longer.
Getting The Best From Your Blackstone
Keeping everything on one tray makes cooking smooth. The super hot surface gives you that perfect golden brown finish.
Customizing Your Bowl
Feel free to swap in chicken, lamb or veggie protein alternatives. This spice combo tastes great with anything you choose.
Heat Management
Stick with medium heat so spices can release flavor without burning.
Expert Cooking Advice
Quickly heat garam masala on the griddle to wake up the flavors
Add wet stuff after your dry spices have had time to cook
Save some fresh cilantro to sprinkle on top
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This mix-and-match dish connects different food traditions through taste. Combining Indian seasonings with flat-top cooking creates something totally unique that honors classic flavors while using new cooking methods.
Frequently Asked Questions
- → Can I try this without a griddle?
- Sure, just use a big skillet on medium-high heat instead.
- → Where do I find garam masala?
- It’s in the spice aisle at most grocery stores or Indian markets.
- → Can I prep some parts before?
- Yes, chop veggies and mix the sauce up to 2 days early. Cook the rice and meat fresh.
- → Does it come out really spicy?
- You can control the heat—add less hot sauce to the mayo to dial it down.
- → What type of rice works well?
- Basmati or jasmine are good choices. Just follow the package instructions for cooking.