GARAM MASALA (Recipe)

Outer circle starting from top: Black Peppercorns, Cinnamon Sticks, Poppy Seeds, Cumin Seeds, Star Anise, Cloves, Mace, Nutmeg, Green Cardamom, Black Cardamom, Coriander Seeds, Dried Red Chillies.  Inside circle starting from top: Tej Patta, Dried Ginger Powder, Fennel Seeds.


Garam masala, a blend of roasted spices that have been powdered. While many branded versions can be found in the market, many houses prefer to make their own. Think of garam masala similar to taco seasoning, you can add all the spices separately, but sometimes you don't have the time or perhaps you need to add a little oomph to your dish. At the absolute basic a Garam Masala should have cumin seeds, coriander seeds, black pepper, green cardamom, and cinnamon. (As stated in my recipe, I roast and powder coriander seeds at home and use it heavily, so it isn't added in my recipe, but it is added to many Indian dishes.)


As much as I hate saying to experiment and use any garam masala as a starting point. Every person/family has their own flavor palate. I personally cannot get enough cinnamon, other people find it unappetising. Some people love chomping on green elaichi pods, if I taste cardamom is too dominant in a biryani, I won't eat it, I find it too flowery for my taste.


The important part of a garam masala is that it should be able to be used in many dishes and make the cooks job easier without giving up flavor.



GARAM MASALA

Kusum’s Blend for the Jain House  

I found the branded garam masalas in the market were too mirchi with not enough flavors so I had my cook, Kusum make it at home.  Two things that are different with ours - 1.  No red chillies, any red chili is to be added to the dish separately in order to control the heat.  2.  No Coriander Powder is added as we grind our own Ground Coriander and always have it available.

SERVINGS OR AMOUNT

Fills a 600 ml jar. 


INGREDIENTS

BLACK PEPPER  (kali mirch sabut) 200 gm roasted and cooled

CINNAMON STICKS   (dalchini ) 100 gm roasted and cooled

POPPY SEEDS   (khus khus) 50 gm roasted and cooled

CUMIN  (jeera saboot) 150 gm roasted and cooled

STAR ANISE    (chakri phool) 100 gm roasted and cooled

CLOVES  (laung) 100 gm roasted and cooled

MACE  (javitri) 50 gm   roasted and cooled

NUTMEG   (jaiphal) 5 pieces  broken, roasted and cooled (make sure to break the nutmeg open and check for worms)

CARDAMOM GREEN    (hara elaichi) 100 gm broken, roasted, and cooled

CARDAMOM BLACK    (badi or kalee elaichi) 100 gm broken, roasted, and cooled


OPTIONAL INGREDIENTS 

CORIANDER SEEDS  (dhania sabut)  (can be same amount or even double the amount of the cumin by weight and preference) roasted and cooled

DRIED RED CHILIES   (lal mirch sabut )  roasted and cooled

BAY LEAVES  (tej patta))  roasted and cooled, (Be careful when using tej patta, just as with bay leaf the stem if not fully ground can puncture the stomach/intestines)

FENNEL SEEDS   (saunf )  roasted and cooled

GINGER POWDER  (sonth powder) 

CARAWAY SEEDS   ( ) 100 roasted and cooled


METHOD

  • Gather whole spices, checking and removing  stones and other debris.

  • Roast and cool all the spices separately

  • Put in a dry mixer until all is a fine powder.

  • Immediately put in a jar and keep tightly lidded


COMMENTS:

  • MASALA - a mixture or blend usually refers to a mixture of spices for a specific purpose.  Garam Masala is basically  a mixture of spices that will add heat to the dish.  

  • GARAM MASALA should be added at the end of the preparation of a dish.  The cook should add a bit then taste and add more accordingly.

  • DO NOT use powdered spices from the market for your mix.  If you are going to use pre ground you might as well as purchase a branded masala.  Once the whole spices are ground they begin to lose their flavor.  

  • Make only the amount of Garam Masala that you can use in less than a month or six weeks.

  • My house uses a lot of Ground Coriander and Red Chili in all its forms.  We grind our own coriander seeds and it is always available so there is no need to add it to the garam masala.  HOWEVER,  if you only use it occasionally you can add ground coriander to your garam masala.  

  • If your family is not used to spicy food, the black peppercorns in this recipe will add enough heat.  If you like very spicy food you can add the dried red chilies to the masala.

  • REMEMBER: Garam Masala is a mixture of spices that makes YOUR family's cooking easier and should be to your families taste.




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