Garam Masala (Indian spice blend)
beingzoe 2 months ago // Home & Family Life Recipes

Literally garam marsala translates as “blend of hot spices” common in the Indian, Bangladeshi and Pakistani cuisines. Learn more about garam masala at the wiki. There are numerous ways in which garam masala is prepared in different regions of India. There is no way of determining which of them are more authentic than others. This recipe is a basic garam masala and you are encouraged to create your own special blend that will add a special unique flavor to all the dishes you use it with.

Ingredients

• 1 tsp whole cloves
• 3 to 4 bay leaves
• 2 green cardamom pods
• 4 black cardamom pods
• 12 black peppercorns
• 1 or 2 cloves fresh grated nutmeg
• 6 to 7cm acacia bark (woody bittersweet flavor, available in many Asian markets); may be substituted with cinnamon sticks for a sweeter flavor.

• 1 tsp demerara sugar (type of raw cane sugar normally brown in color)
• 7 oz plain flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 tbsp vegetable oil
• 2 tbsp natural (plain) yogurt
• 2 tbsp milk

Utensils

• chopping board
• spatuala
• fine metal grater
• small bowl
• non-stick frying pan
• teaspoon
• spice grinder
• air-tight container

Preparation

See the video for detailed visual step by step instructions.

1. Crush black and green cardamom pods, remove seeds and throw pods away
2. Grate nutmeg (should have about 1 tsp)
3. Toast whole cloves, bay leaves, cardamom seeds, peppercorns, and acacia bark (breaking it up in the pan) over medium heat; stir for 30 seconds until the aromas are really released from the spices
4. Remove pan from heat, add grated nutmeg being careful that the pan is not to hot or the grated nutmeg will burn, we want the nutmeg slightly brown
5. Add everything to a spice grinder and grind to a fairly smooth mixture, check after 30 seconds and keep grinding until you have a fine powder
6. Done. Use the fruity and warming spice of garam masala in various meat and vegetable dishes, typically added sparingly at the end of cooking so as to not overwhelm the flavors of the dish you are making. Stored in air-tight container it should be good for 3 to 6 months.

See also:

• How to make Chicken Curry
• How to make Naan bread