What is garam masala?
You are pushing your cart down the aisle at your local supermarket. You are on a special quest! You need this specific spice for a new recipe you are dying to try. You finally reach the spice section and start searching. There it is: "garam masala".
Well, like curry, garam masala is not a spice in and of itself, but a combination of spices popular in Indian cuisine. The name garam means intensity and masala basically means mixture. In this case "intensity" is not indicative of heat but rather of the richness and complexity flavor that is achieved through the combination of the different spices. Believe me once you take a whiff of your very own garam masala recipe, you will agree with the meaning of the word garam.
History
My research indicates that as with curries, there is no set garam masala recipe since there are many regional differences as well as individual tastes that come into play. The most common spices are: coriander, cumin, cardamom, cloves, black pepper, cinnamon, and nutmeg. The proportions used are also at the discretion of the cook.
Garam masala substitute
Kind of. If you don't have every ingredient on hand, your creation will come out slightly different. For a spicier taste, you can add crushed chili or red pepper flakes. Some cooks even like to add saffron to impart a delicate floral characteristic. To create your own masala, the spices are up to you, innovate, improvise! Want to add an interesting touch? Star anise is your friend, trust me.
How to make it
To make garam masala, the spices are first lightly toasted on a skillet with a little bit of canola oil. As the spices heat up they begin to release their natural oils and unique flavors. Once toasted you can grind them together in a spice grinder. I use an old electric coffee grinder dedicated to spice grinding only. Note: it is important to toast the spices in low to medium heat to avoid burning.
When cooking with garam masala always add it towards the end so the rich and intense flavors infuse the food at the very last minute. You certainly don't want to cook off this delicious flavor. Some popular dishes that use garam masala are: khicheri - a creamy lentil and rice dish and Rogan Josh, a lamb stew of Persian origin, but popular in the Kashmir region of Northern India.
According to my dear Pakistani friend Huma, in Pakistan it is common to flavor rice pilaf with garam masala. I just made a dish the other night that called for garam masala: kofta kari (curried meatballs). It was delicious. As a matter of fact, a co-worker who saw the post came into my office the next morning and asked me to make this for the next office pot luck so he could have some. He is not shy; I laughed and told him "I just might, just for you!
Looking for more recipes?
Sign up for my free recipe newsletter to get new recipes in your inbox each week! You can also find me sharing more inspiration in Pinterest and Facebook
Garam Masala Recipe
Ingredients
- 2 bay leaves
- 2 tsp coriander seeds
- 1 Tbsp cumin seeds
- 1 Tbsp black peppercorns
- 1 cinnamon stick cut into small pieces
- 1 whole star anise
- 3-4 whole cloves
- ¼ tsp nutmeg grated
- 3-4 cardamon pods
- 1 tsp canola oil
Instructions
- Heat oil in pan on medium. Add all the spices and cook stirring for about 3-4 minutes.
- Remove from pan and place in spice grinder. Grind to a fine powder.
- Store in a jar in a cool dry place, e.g. your pantry.
Nutrition
Old Fat Guy
I love making my own spice blends. Thanks for this post.
The Old Fat Guy
Analida
Thanks much! Glad you enjoyed it.
Laura @MotherWouldKnow
Analida, I've been reading up on garam masala ever since I had the experience that you described, searching for this mixture in a supermarket. I have roasted spices to bring out the intensity of the aroma, but only on an individual basis. For garam masala, I'll be taking the next step and roasting several spices together. I can't wait. And I'm imaging coming up with a combination that is aromatic and lovely enough to give away in beautiful small bottles - wouldn't that be nice?!
Analida
Laura, that would be great to give away as gifts. I am currently experimenting with chili powder to create my own individual mix. Let me know how your garam masala turns out. It is such a great spice and easy to make too!!
Josie
Love garam masala! So flavorful and fragrant!! 🙂
Analida
Indeed it is Josie.
🙂
Erin @ Platings and Pairings
I love using Garam Masala in my Indian dishes. Your photographs of this spice blend are amazing!
Analida
Thanks! hubby is the photographer in residence. 🙂
antalya escort
I am regular visitor, how are you everybody? This post posted at this website is genuinely nice.
Analida
Thank you!
Heather
I was just searching for a garam masala recipe yesterday, because the one i bought at the tore I felt lacked flavor. this sounds perfect! looking forward to trying it
Analida
Great! let me know what you think. The great thing about making your own blend is that you can make it your own and customize to your palate. Also, it is way cheaper!!!
tanimu
The spices won’t be effective on high heat, glad you actually mentioned that, low heat would be preferable.
Analida
Thanks! I think it is important for people to find know that spices are very sensitive to temperature.
Grace
Just toasted and ground this recipe up. It is very aromatic and flavorful! A nice blend of flavors - I will stick with this variation of garam masala I think. It's very balanced compared to others I've found. Thank you!