Garam Masala is a blend of spices fundamental to Indian cuisine. “Garam” translates to “hot,” and “Masala” means “spice mix.” The “heat” here doesn’t refer to spiciness but to the warming effect these spices have on the body. Many commercial Garam Masala blends tend to have an excessive amount of black pepper, forcing you to use only a small quantity, which often results in a lackluster, bland dish.
My Garam Masala recipe, which was passed down from my mother, focuses on achieving a balanced and robust flavor profile. The key is to dry roast each spice individually, as each has a different heating point. This process ensures that each spice is toasted perfectly, enhancing its natural flavors and aromas.
Once roasted, the spices are ground into a fine powder and mixed to create the Garam Masala. Because the spices are toasted, Garam Masala is usually added towards the end of cooking to preserve its complex flavor.
This recipe is a family treasure and is integral to creating authentic, flavorful Indian dishes.
ingredients:
4 tbsp. coriander seeds
1 1/2 tbsp. cumin seeds
1 tbsp. whole black peppercorns
2 tsp. cardamom seeds
4-inch piece of cinnamon stick ( or 2 tbsp. broken pieces)
1 tsp. whole cloves
1 tsp. freshly grated nutmeg
preparation:
- Separately roast coriander, cumin, peppercorns, cardamom, cinnamon, and cloves in a small pan on low or medium heat.
- As each spice is lightly browned and smells fragrant, turn on to a plate to cool.
- Grind all the spices in a coffee grinder or blender into a fine powder.
- Mix in grated nutmeg.
- Store in an airtight jar.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.