Garam Masala Recipes
EASY GARAM MASALA
This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Nutrition Facts : Calories 5.8 calories, Carbohydrate 1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg, Sugar 0.1 g
GARAM MASALA
Steps:
- Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;
GARAM MASALA
In India, just about every home has its own recipe for garam masala, which is the most common spice blend in the country and a cornerstone of the cuisines of South Asia. This recipe, which is sweeter and more minimalist than many other versions, is adapted from Floyd Cardoz, the pioneering Indian chef who opened Tabla and Bombay Bread Bar in New York. Versatile and aromatic, this blend can be used in everything from curries and dal to pumpkin pie and gingerbread.
Provided by Melissa Clark
Categories condiments
Time 20m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Heat oven to 300 degrees. Spread spices on a small rimmed baking pan and toast until fragrant, 5 to 7 minutes. Transfer pan to a rack and let the spices cool.
- Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
GARAM MASALA
Garam Masala is one of the principal spice flavorings in Indian cooking. It is sold in stores, but you can make it at home; the high-achieving Indian cooks always do. There is no standard garam masala, after all. The spices used and their amounts vary from cook to cook, and sometimes from dish to dish. However, the basis of most garam masala is the same, a combination of a lot of whole coriander and smaller amounts of whole cumin, cloves, black pepper and cinnamon, which are roasted together and ground in a coffee or spice mill. Here's a start.
Provided by Craig Claiborne
Categories condiments
Time 15m
Yield About 1 tablespoon
Number Of Ingredients 6
Steps:
- Break open cardamom pods; reserve the small seeds and discard outer shells. Crush cinnamon stick as finely as possible with flat mallet.
- Combine all the spices. Heat a small skillet. Cook spices briefly until they emit slight aroma. Empty into small spice mill or small coffee grinder and grind as finely as possible. Store in airtight container.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams
GARAM MASALA
I needed this to make butter chicken one night and didn't have any on hand. I keep a well stocked spice cabinet and was able to come up with this.
Provided by Sarah-May
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
- Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.
Nutrition Facts : Calories 33.7 calories, Carbohydrate 7 g, Fat 1.1 g, Fiber 3.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 6.5 mg, Sugar 0.2 g
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