Garam masala is a blend of spices commonly used in Indian cuisine. The word "garam" means "hot" or "warming" in Hindi, and "masala" means "spice blend." The spices used in garam masala can vary, but typically include cardamom, cinnamon, cumin, coriander, and black pepper.

The history of garam masala can be traced back to ancient India, where various spice blends were used in Ayurvedic medicine as well as in cooking. It is believed that garam masala as we know it today, however, originated in the northern regions of India, where the use of warm spices such as black pepper, cinnamon, and cardamom is more prevalent. These spices were believed to have warming properties and were used to stimulate digestion and increase circulation.

In cooking, garam masala is used as a finishing spice, added at the end of the cooking process to enhance the flavors of the dish. It is commonly used in curries, stews, and meat dishes, as well as in lentil and vegetable dishes. It can also be used to add flavor to marinades and as a seasoning for grilled meats and vegetables.

Some popular dishes that go well with garam masala include:

1. Curries: Garam masala is a key ingredient in many Indian curry dishes, such as chicken tikka masala and lamb rogan josh.

2. Daals: It is also used in lentil-based dishes such as chana daal and moong daal.

3. Vegetable dishes: Garam masala can be used to add flavor to a variety of vegetable dishes such as aloo gobi and baingan bharta.

4. Meat dishes: Garam masala can be used to add flavor to a variety of meat dishes such as chicken biryani and lamb korma.

5. Rice dishes: Garam masala can be used to add flavor to rice dishes such as biryani and pulao.

6. Snacks and appetizers: Garam masala can be used to add flavor to a variety of snacks and appetizers such as samosas and pakoras.