Garam Masala

This is the classic Indian garam masala (often spelled garum masala) spice blend this is an indispensible part of Indian cookery. It may be convenient to buy garam masala from spice shops, but making your own is always better.The more recently a spice is ground, the more flavourful it is. Ideally you should grind your spices just prior to frying them (always fry your spices to allow the flavours to develop).

I should note here that though the ‘garam’ in garam masala means hot, this is really a blend of aromatically warming spices. As a result, garam masala never contains any chillies.

The addition of rose petals seems to be a Mughal addition to the basic blend. You can omit if you wish.

Go to the printable version of the recipe

Garam Masala

Ingredients:

8 dried Indian bay leaves
6–9 (5cm [2 in] long) cinnamon sticks
50g (2 oz) coriander seeds
50g (2 oz) cumin seeds
1 tbsp fennel seeds
1 tbsp black peppercorns
1 tbsp cloves
2 tbsp green cardamom pods
4–6 whole black cardamom pods
4–6 star anise
1⁄2 nutmeg, broken into pieces
8–10 blades of mace
2 tbsp dried aromatic rose petals (damask roses are the best)

Method:

Heat a dry frying pan over medium heat.When hot, add all the spices.Toast until aromatic (about 4 minutes), but do not allow them to burn.

Turn the spices out onto a cool plate and allow to cool down. At this point, turn into a coffee grinder and render to a fine powder.

Pour into a jar, seal tightly and store in a cool, dark, cupboard. For the best flavour use within a few weeks of preparing.


Printable version of the Recipe


india, spices, spice blend, traditional
Spices
India
Garam Masala https://fabulousfusionfood.blogspot.com/2019/05/garam-masala.html Garam Masala. This is the classic Indian garam masala (often spelled garum masala) spice blend this is an indispensible part of Indian cookery. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7ecPCpGfxBzhyMpg3pOfTApVUNyJJwqx6bt7Au7UqYKMIArwbH9riwd-vzAibeRGO8_XFRhBlzvJV6JZ7GnNrWVNl6G9yBxujXA11yzfOEfc8QHsf3gDPOcsX6gguFakGpAfxQMMitk/s1600/garam-masala.png 2019-05-04
Yield: 1 Jar

Garam Masala

Garam Masala. This is the classic Indian garam masala (often spelled garum masala) spice blend this is an indispensible part of Indian cookery.
prep time: 10 mins cook time: 10 mins total time: 20 mins

Ingredients:

  • 8 dried Indian bay leaves
  • 6–9 (5cm [2 in] long) cinnamon sticks
  • 50g (2 oz) coriander seeds
  • 50g (2 oz) cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp black peppercorns
  • 1 tbsp cloves
  • 2 tbsp green cardamom pods
  • 4–6 whole black cardamom pods
  • 4–6 star anise
  • 1⁄2 nutmeg, broken into pieces
  • 8–10 blades of mace
  • 2 tbsp dried aromatic rose petals (damask roses are the best)

Method:

  1. Heat a dry frying pan over medium heat.When hot, add all the spices.Toast until aromatic (about 4 minutes), but do not allow them to burn.
  2. Turn the spices out onto a cool plate and allow to cool down. At this point, turn into a coffee grinder and render to a fine powder.
  3. Pour into a jar, seal tightly and store in a cool, dark, cupboard. For the best flavour use within a few weeks of preparing.
Garam Masala
© Dyfed Lloyd Evans


This is a key ingredient in this site's recipes for:
Tandoori Turkey Cutlets with Lentils.
Jackfruit Kofta Curry
Braaied Angelfish with Asian Baste
Tandoori Beef Curry


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