The word 'garam' means hot and 'masala means a spice mix. Garam masala is a mix of a few strongly aromatic spices. It is used to add flavour to many Indian dishes. This garam masala recipe is based on how I saw my mother making it. The exact amount of each individual spice in the mix can vary from family to family. Some of the spices contained in Garam masala are quite 'hot' so my home made version is quite strong. Therefore, use this garam masala only a little at a time. If you are using any of my recipes, please note that I use less quantity of garam masala than generally recommended, because mine is quite intense and fresh. For most recipes, garam masala is added at or towards the end of the cooking process. Once a dish is ready, the heat is turned off and the garam masala is sprinkled on top. The lid is then closed and it is left to infuse the dish with its lovely aroma.
Ready-made garam masala is often 'filled' with large amounts of cumin and/or coriander seed powder to increase the bulk. This makes the flavour less marked. You need to use more of this than I have given in my recipes. Garam masala is so easy to make, hardly worth buying the ready-made one! Also see Kashmiri Garam Masala and Curry Powder.
Note I am often asked why I don't 'roast' the whole spices before grinding them. My reason is this; I feel that when you roast them, they release their lovely aromas. When you grind and store them for any length of time, all that aroma is lost. Edited August 2012
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Ingredients
| • | 1 tbsp. black pepper corns (kali mirch sabut) |
| • | 1 tsp. whole cloves (laung or lawang) |
| • | 4-5 large, whole, brown cardamoms (sabut badi illaichi) |
| • | 4-5 dry bay leaves (tej-patta) |
| • | 3 inch cinnamon stick (dal-chini)or equivalent small pieces (In India, most people actually use cassia bark instead of cinnamon) |
| • | Optional |
| • | 4-5 whole green cardamoms (hari illaichi) |
| • | 1/2 of a nutmeg (jaiphal), freshly grated. Or use 1 tsp. ground mace (javitri) |
| • | 1-2 tbsp. cumin seeds (jeera) |
Instructions
| 1. | Grind all ingredients together finely, sieve to remove any husks/fibres and store in an airtight jar to keep the flavours in. |
Notes
| • | If you use garam masala frequently, you can make larger quantities. However, the aroma is lost over a period of time, so it is better to make small amounts, frequently. You can take a small amount out in a spice jar and keep the rest in an airtight container in a freezer. This will help to preserve the flavour for longer. |
| • | If you cook Indian food regularly and grind your own spices, it is worth investing in a small coffee grinder, kept separate just for grinding spices. |
| • | Some people recommend roasting the ingredients before grinding. You could do this if you prefer, just make sure you cool before grinding. However, personally, I don't pre-roast the spices. I feel that the flavour is released and then lost, well before you come to use the garam masala. My mum and others in my family do not roast them either. Remember that in most instances garam masala is sprinkled on top of a hot dish, which is enough to release flavours. |
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