How To Make Garam Masala
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How To Make Garam Masala
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Garam Masala Recipe. Garam Masala literally means a blend of hot spices. It's an integral part of most curries, acting as a distinctive seasoning. Many Indian households blend their own. Here we'll show you how to make your own- add a personal touch to your Indian cooking. Savour our Garam Masala recipe.
- Serves:
- 8
- Preparation Time:
- 5 minutes
- Total Time:
- 5 minutes
Step 1: You will need
- 1 tsp whole cloves
- 3 to 4 bay leaves
- 2 green cardamom pods
- 4 black cardamom pods
- 12 black peppercorns
- 1 or 2 cloves of freshly grated nutmeg
- 6cm to 7cm acacia bark, This has a woody, bittersweet flavour. It's easy to buy in Asian supermarkets, but if you can't get hold of acacia, use cinnamon sticks. This will give a sweeter taste
- 1 Chopping board
- 1 Spatula
- 1 Fine metal grater
- 1 Small bowl
- 1 Non-stick frying pan
- 1 Teaspoon
- 1 Spice grinder
- 1 Air-tight container
Step 2: Prepare
Crush 4 black and 2 green cardamom pods with the back of a spoon or spatula until they spilt. Remove the seeds with your fingers and throw the pods away.
Grate a clove or two of fresh nutmeg, until you have about one teaspoonful.
Step 3: Toasting
Heat a non-stick frying pan over a low to medium heat. Add 1 tsp of whole cloves, 3 or 4 bay leaves, the seeds of 2 green cardamoms and the seeds of 4 black cardamoms 12 black peppercorns and break up the acacia bark into the pan.
Stir for 30 seconds, to really release the aromas within the spices.
Take the pan off the heat, and add the grated nutmeg. As the nutmeg is already ground, it will burn if added while the pan is very hot. Stir. The nutmeg will turn slightly brown.
Step 4: Grinding
Add everything to a spice grinder.If you don't have a spice grinder, you could use a pestle and mortar or a clean coffee mill, but a spice grinder will give a finer consistency. Grind the mixture to a fairly smooth powder. Check after about 30 seconds to see if the spices are fully ground. Keep going until you see a fine powder.
Step 5: Use it well
Garam masala is a fruity and warming spice, used in a wide variety of meat and vegetable dishes. It is often used at the end of cooking, sprinkled sparingly, so it doesn't overwhelm the dish. You can store freshly made Garam Masala in an airtight container, and it will keep for 3 to 6 months.
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Tips & Comments
very good. I love this with snipe or mackerel or the kiwi bird
I like Garam Masala very much
i come from Malaysia.in here for me the fist time i learn to cook indian food.this is very good.
wow...very good.
wheres the cinnamon, cumin seeds, coriander seeds, dry chillies, etc??? Im not asian but my mother in law is and she makes the garam masala with all these spices plus the ones mentioned above...its kinda incomplete dont you think?? but it's still a good option when you don't have many ingredients
Books I have read indicate heating each spice individually one at a time to ensure some are not overcooked and burned as they can take different lengths of heat.
Curry powder and garam masala are not the same thing.
Garam masala is wonderful stuff! try it on plain chicken with noodles- an easy 30 minute meal. It's wonderful knowing how to make it, once I run out I will definitely try this.
Great recipe! I don't live in a country with indian grocers so I found this invaluable.
Seems a lot of effort to make a curry powder when you can buy almost as good off the shelf in an indian grocers,i recommend Rajah brand which I find consistently good.