Garam Masala

Garam Masala is the most aromatic and fragrant of all Indian spice blends. It is used throughout North India in all types of dishes, from appetizers and soups to yogurt salad and main courses. This blend is indispensable to Moghul and North Indian cooking.

Garam means ‘hot’ or ‘heating’ and masala means ‘spice blend’. The ‘hot’ is not necessarily referring to the kind of heat we find in hot chilies but to the fact that the spices are first roasted then ground. Another explanation given is that the combined effect of the spices in garam masala increases body temperature. Black pepper and cinnamon which are present in the garam masala carry some heat.

Different regions use different combinations of various herbs and spices. The blends also vary from household to household where proportions may vary according to whatever dish it is being used to season.

Ground garam masala is usually added at the end of cooking but I sometimes prefer adding garam masala along with other spices at the beginning of the cooking especially in the case of some meat dishes. This gives different color and flavor to the dish.

Garam Masala powder is easily available in Indian Grocery stores but homemade is more fragrant and fresher.

Garam masala is best made fresh just before cooking, but can be made ahead and stored for about 3 months in an air-tight container in a cool, dark place.

Garam Masala Recipe I

This milder version of garam masala is based on the cumin and coriander in combination of sweet spices like cardamoms and cinnamon.

It can be added at the end of the cooking or may even be sprinkled to a dish after serving.

Ingredients:

• 1 tbsp black peppercorns
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp green cardamom pods
• 1” stick of cinnamon

Method:

• Heat a heavy skillet over medium heat.
• Dry roast the peppercorns, stirring frequently, about 3-4 minutes until aromatic. Turn out into a bowl.
• Repeat with the remaining spices, roasting one at a time until fragrant and stirring to prevent burning.
• Once cooled, grind them all together, to a fine powder in a clean, dry coffee grinder.
• Sieve garam masala powder and discard fibers from the skin of the cardamoms.
• Store it in an air-tight container in a cool, dark place.

Garam Masala Recipe II

I use this recipe for Vegetarian dishes. All ingredients are easily available in Indian Grocery Stores.

Ingredients:

• 1 tbsp cloves
• Cinnamon stick 2”
• 4 brown cardamom
• 2 bay leaves crushed
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black cumin seeds (shahjeera)
• 1 tbsp black peppercorns
• 1 tbsp dry ginger powder

Method:

• Heat a heavy skillet on a medium flame and gently roast all ingredients, one at a time, except the dry ginger, till they turn a few shades darker and fragrant. Stir them frequently to prevent burning.
• When the spices are roasted turn off the flame and allow them to cool.
• Once cooled, grind them all together, to a fine powder in a clean, dry coffee grinder.
• Sieve garam masala powder and discard fibers from the skin of the black cardamoms.
• Store in an air-tight container in a cool, dark place.

Garam Masala Recipe III

This recipe makes more aromatic and hot garam masala. I prefer to use this garam masala powder in Mughlai non vegetarian dishes.

All ingredients are easily available in Indian Grocery Stores.

Ingredients:

• 10 brown cardamom
• 4 X 1” pieces of cinnamon
• 5 bay leaves
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 tbsp black peppercorns
• 1 tbsp cloves
• 1 tbsp Kala Jeera (shahjeera)
• 2 tbsp dry ginger powder
• 1 small nutmeg
• 2 star Anise
• ½ tsp Mace (Javitri)

Method:

• Heat a heavy skillet on a medium flame and gently roast all ingredients except the dry ginger, till they turn a few shades darker.
• Turn off the flame and allow them to cool.
• Grind them all together, to a fine powder in a clean, dry coffee grinder.
• Sieve garam masala powder and discard fibers from the skin of the black cardamoms.
• Store in an airtight container in a cool dark place.