Bring new warm spice to your kitchen this winter. 10 minutes, and pantry spices for homemade Indian Garam Masala.
Posted By Savita
Garam Masala, blend of 9 aromatic spices to bring warmth and ton of flavor to any winter meal. Spice-up curry, add flavor to stews, or make meat roast bursting with flavor.
Garam Masala - Pronounced (gah-RAHM mah-SAH-lah) is an Indian blend of warm (garam) spices (masala). It is a quintessential Indian Pantry spice-blend made with dry roasting and then grinding whole spices.
You the know the best part? The 9 spices of Garam Masala Recipe are not out-of-this-world new to you. You already have most of these in your pantry. Like, right now! It is warm, healthy and more flavorful with my one special ingredient. Gluten free, Vegan, Nut Free, Preservative Free. (more on this ahead)
Today, let's make some Garam Masala (gah-RAHM mah-SAH-lah)
In our home, no meal is complete without hint of chili, spice or herb. Garam Masala is the king of Indian Spice Pantry. Any Indian Curry (even if it does not list Graram Masala as ingredient) can benefit from addition of Garam Masala. It is not "hot" spicy but "warm" spicy. Perfect to warm body from within when added to curries, stews, soups.
GARAM MASALA INGREDIENTS:
Every household has favorite blend of spices for Garam Masala. My family-favorite recipe uses 9 potent, warm and aromatic pantry-staple spices. Like I said, most of these you will have in your pantry, most of time.
The main Garam Masala ingredients are Black Pepper, Cardamom, Cinnamon, Clove, Cumin, Nutmeg, Bay Leaf, Coriander.
Note: I use mix of Black and Green Cardamom. If you can't find black. You can use all green. Or even just the Cardamom Seeds should be fine.
My special addition to this spice blend is - Roasted Fennel Seeds. If you like Fennel, I'm sure are not strange to aroma of fennel seeds. These are aromatic, festive and liquor-ish which gives more depth of flavor to Garam Masala. Fennel is not a warm spice. But I recommend trying it.
DRY ROAST SPICES FOR BEST FLAVOR:
Key to bringing out flavor of spices is to use whole spices, roast'em and then grind to make Garam Masala. Roasting whole dried spices awakens their flavor. You will notice how kitchen is filled with aromatic festive fragrance in a minute of roasting dried spices. Love it.
Note: The fresh ground Garam Masala stays good for 1 month. Just make sure to keep in cool, dark and dry place. And in glass container with tight lid.
Let me summarize why you should try this recipe and make fresh Garam Masala at home.
1. Garam Masala is an easy blend of spices. Most of these you will have in pantry.
2. Homemade blend has benefit of freshest possible flavor. It stays good and fresh up-to 1 month in air-tight container.
3. It is warm, and fragrant. Perfect for cold weather dishes.
4. A little will add ton of flavor to your favorite Pot Roast, or Oven Roast. Think Garam Masala Turkey. (hint hint) Like I made these Garam Masala Roasted Game Hen few years ago.
So, don't let any Indian Curry intimidate you if it has Garam Masala in the ingredient list. Blend some at home. It just needs 10 minutes.
Enjoy! - Savita
Try these recipes with Homemade Garam Masala:
- 1 Cinnamon (stick, broken in to pieces)
- 16 Cardamom (pods - green and black, or a tbsp seeds)
- 1 tbsp Black Pepper (whole peppercorns )
- 1/2 tbsp Fennel Seeds
- 2 Bay Leaf
- 1/4 tsp Nutmeg
- 15 Cloves
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
1. Prepare garam masala spices. Break the cinnamon stick into small pieces. Crush the cardamom pods to release seeds.
2. Dry Roast Spices - Heat a dry heavy bottom skillet. Add all spices except bay leaf and nutmeg. Dry toast for 2 minutes or until spices are fragrant. Stir these around so that no spice gets too dark or burn. Remove from heat.
3. Prepare Garam Masala - To prepare garam masala, add all roasted spices, and bay leaf, nutmeg to clean dry spice grinder. Grind to a fine powder. *Garam Masala is ready to use.
*The fresh ground Garam Masala stays good for 1 month. Just make sure to keep in cool, dark and dry place. And in glass container with tight lid.
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