Friday, September 11, 2015

Garam Masala

Garam Masala

Garam masala is one of the most essential ingredients in Indian and Pakistani cuisine. It is a blend of freshly ground spices that add aroma and flavor to the warm and spicy dishes.

This simple recipe for garam masala powder was given to me by my mom. She's been making her own homemade garam masala since she was a little girl. I also included a few optional ingredients that can be added for a deeper flavor, but are not necessary.

  • 1 teaspoon cloves
  • 1 tablespoon whole black peppercorns
  • 6 or 7 green cardamom, peeled and de-seeded (the seeds will be used only)
  • 1 stick of cinnamon, about 4 inches
  • 1 teaspoon white cumin seeds
Optional Ingredients:
Cooking Directions
  1. Roasting: In a heavy-bottomed frying pan (or a cast iron skillet) dry roast all the spices on medium heat until you can smell their aroma and their color has darkened a bit. Be careful not to burn. Optional: you can also bake the spices in a conventional oven set to 350 degrees F (200 degrees C) for about 5 minutes instead of roasting them.
  2. Cooling: Take the spices off the heat and cool for at least 30 minutes or until it is room temperature.
  3. Grinding: Using a spice or coffee grinder, grind all of the spices into a powder. Store in an air tight container.
There is no expiry date on the masala but the sooner you use it after grinding, the more flavor and aroma it will add to your dishes.

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