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Garam Masala (गरम मसाला,గరం మసాలా,ગરમ મસાલા)


Garam Masala (गरम मसाला,గరం మసాలా,ગરમ મસાલા) Garam masala is one of the most important spice mixture used widely in Indian homes with slight variations to enhance the taste  and flavor. This aromatic spice blends are best when left whole and  when needed can be used  as whole or  roasted and ground on the day you use them, all fresh. Whole spices must be stored in airtight containers and placed in cool,  dry and dark location .

Garam masala is generally used as an uplifting flavor added to foods , especially to all non-vegetarian recipes . A tablespoon of roasted and ground masala powder sprinkled over your favorite Indian food will turn a great dish into an amazing dish.

Today we are going to learn different varieties used all around India.

Regional Dish : It is Prepared all over India with variations

Cuisine Style : Different Indian Varieties | Cooking Time 15 minutes | Take it as a Spice | Type Powder | Shelf Life : 1month |

Appx. Nutritional values :

Garam Masala from Delhi

  •  (2 cups) cumin seeds
  • (1 cup) coriander seeds
  • (1 cup) black cardamom seeds
  • (2/3 cup) black peppercorns
  • (2/3 cup) dried ginger finely chopped

The Punjabi Spice Mix

  • (2 1/4 cups) green cardamom pods
  • (1 cup) cumin seeds
  • (1 cup) black peppercorns
  • 10 two inch long cinnamon sticks broken into small pieces
  • (1/4 cup) cloves
  • 2 nutmegs grated

North Indian Garam Masala

  •  (2/3 cup) black peppercorns
  • (2/3 cup) black cardamom seeds
  • (1 1/4 cup) white cumin seeds
  • (1/2 cup) green cardamom pods
  • (1/2 cup) coriander seeds
  • (1/2 cup) fennel seeds
  • 10 two inch long cinnamon sticks broken into small pieces.
  • (1/4 cup) mace
  • (3 cups) dry bay leaves
  • (2/3 cup) dried ginger finely chopped
  • 2 nutmegs grated

Garam Masala from Hyderabad

  • 3 Tb. coriander seeds
  • 3 Tb. cumin seeds
  • 4 tsp. peppercorns
  • 2 pieces dried ginger
  • 1 Tb. green cardamom pods
  • 3 whole star anise
  • 2 tsp. cloves
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 whole (small) nutmeg
  • 3Tb shajeera
  • 1/2 tsp mace powder (javantari)
  • 1 Black Cardamom

Garam Masala from Bengal

  • 1 tsp Cardamom
  • 1 tsp Cloves
  •  2 “ Cinnamon

All of them  are ground fresh , no roast in Bengali Style of Garam Masala preparation.

Method :

  1. Measure, mix and then store all of the whole spices in an airtight container.
  2. Pour all spices in a large skillet  and toast them on medium heat until the spices become  slightly darker
  3. In color and release strong aroma.
  4. Allow it to completely cool and grind them to desired consistency.
  5. Course ground for rubs , kebabs and fine for curries and baking.
  6. To increase shelf life store in an airtight container  and store in a cool, dark and dry place .

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