Garam Masala Watch Online

[Chris]

Garammasala recipes vary by family recipes, regions, states within India and of course personal preference. Each restaurant also probably has their own version they prefer. Some similar spice blends have different names depending on the region as well. Kashmiri garam masala, Goda Masala, Rajasthani Garam masala etc. There there are other spice blends which are used for specific types of dishes like Pav bhaji masala (for snacks dishes), Sambhar masala(not garam masala but another spice blend used frequently in southern Indian dishes).

For the sake of simplicity, garam masala is a spice blend you would use to make a general Indian dish. Add it to veggies to make a veggie side, Add it to tomato based sauces to make a curry, add it to dals or chickpeas or beans and many more etc.

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Back to garam masala, the flavorful and complex spice blend. Sometimes finding the right garam masala that you like, can be tricky. Read through these tips to get to know more about the spices, and the blend. Jump to Recipe

If you buy garam masala, check the ingredients. Depending on the brands, country etc, the spice blend might have other additional flavors as all spice, more of cinnamon, more of cumin etc. I usually do not like any of the non Indian brand blends as many are very heavy on cinnamon or all spice giving is a completely different flavor profile.

You can make your own garam masala and adjust it to your preference (Recipe at the end of the post). Garam masala is also available in whole form. I usually get Swad or Deep Brand whole garam masala. I grind a small amount like a 1/4 to 1/2 cup and keep it to use in 1-2 months.

If you make your own blend, check the spices. Old spices will make the whole blend stale. If you are unsure of if you will like the flavor profile, taste each spice individually before you blend them up. Or grind the spice you are unsure of separately. For eg black cardamoms can be an acquired flavor. Make smaller quantities of the garam masala blend, grind the spice you are not sure off separately and add less to begin with. Try the blended spice mix on a tofu scramble or dal to figure out how you like the flavor profile.

Indian Bay Leaves are different from regular bay leaves. Indian Bay Leaves have more of a cassia/cinnamony flavor profile and regular bay leaves have a more menthol like flavor profile. In smaller quantities, like 1 bay leaf in a big pot of stew or soup, the flavor might not be noticeable. But they form a good chunk of this garam masala recipe. You do not want to blend regular bay leaves into your garam masala!, or in any recipes that call for blending up the bay leaves (like my Navratan Korma from the book).

There are many kinds of cinnamon available which have similar flavor profiles. Some are stronger and spicier while others are more fragrant. Some are the smooth inner bark and some all of the rough bark. The cinnamon that you get in Indian stores are the Indian or Srilankan cinnamon(Cinnamomum tamale or verum(ceylon cinnamon). Any of the cinnamon will do in the blend. Cinnamon sticks can be hard to grind, but they give a much fresher flavor. You can substitute cinnamon powder when making your own garam masala. Be sure to use fresh tasting ground cinnamon.

Toasting helps bring out some flavors more and mellow certain others. Sometimes the roasting also makes certain flavors much more stronger than others causing an imbalance in the harmony, like stronger cumin. Roasting coriander seeds takes away the fresh lime like flavor.

So eventually it is personal preference. Try both lightly toasted and untoasted and see what you like. Sounds like a lot of work, but its a one time thing to find the recipe you really love. Or Just use the recipe below as is, or buy the whole garam masala from Indian store, if you are not particular.

Curry powder is not garam masala and is never used in India. Curry powder is less flavorful and has turmeric and other additions that are usually not present in garam masala. Curry powder is a British or Western spice blend approximating the masala spice blends from north and south India. It works well as a spice blend to add to dishes, but is definitely not a traditional or authentic flavor profile. Use garam masala spice blend or the mentioned spices in Indian recipes. I generally buy or make whole spice garam masala as the whole spices stay fresh longer (upto 1 year).

Garam masala can be used in various ways. Add it to the tempering and cook it in oil to toast and infuse the oil. Sprinkle some in a pot of soup and mix in. Use as a garnish right before serving. Add it to cookies, pancakes, shortbread. Add some wherever you use other spice blends. Toss some chickpeas in garam masala, salt and oil and bake to crisp for quick snacking.

I love your spice blends, and I would like to make this, as I imagine this would be the ultimate blend. I have 2 questions:

1. Can I divide the recipe in 1/2?

2. Do you really mean 1 full nutmeg? That seems like a lot taste-wise, and I am afraid this might also be poisonous.

I don't make a lot of desserts at home, but my favorite paleo-friendly desserts are fruit crisps and crumbles because they taste just like the real thing (sometimes better, honestly). This recipe is partially based on my go-to Paleo Blueberry Almond Crisp, which is the ultimate in throw-together, single-serving desserts (despite the really, really bad photos I took of it in 2013).

Garam masala is a common Indian blend of spices that usually includes peppercorns, cloves, cinnamon, nutmeg, cardamom, bay leaves and cumin. It's almost like somewhere in between your average curry powder and Chinese five-spice powder. I use garam masala a lot because I am constantly making keema, but this is the first time I've used it in a dessert (!).

The cauliflower and snow peas pair up perfectly with the seasoned ground beef. The vegetables are seasoned with cumin and cayenne chili powder, which complements the garam masala and contrasts well with the heat from the cayenne. If you wanted to bulk up this dish, even more, I recommend adding lentils to the vegetable mix. The lentils will add even more carbs, protein, and fiber.

You could simplify this dish even more on food prep day by making only the beef portion of the dish. In my experience, clients struggle the most with having enough protein in their diet. I like to provide recipes that focus on flavorful protein options. This then allows you to pair your own carbs and veggies with it. This would be a great recipe to take the protein mix and double or triple up the batch and eat throughout the week in various ways.

Hi All -

We wanted to include the shorter version of Nik's garam masala here but accidentally included the instructions from the longer version. The recipe has been updated to exclude the fennel seeds and star anise. Sorry for the confusion!

Best,

The Milk Street Team

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Although garam masala is available ready-mixed, it is highly recommended that you make your own as this significantly adds to its intensity and enables you to find a mixture that suits your palate. There are plenty of different flavour combinations to explore and great scope for improvisation, so you can really get experimental when making your own blend.

Garam masala is usually added either near the beginning of the cooking process or (more commonly) sprinkled near the end for a stronger sensory hit. It can also be used as a dry rub for meat or for sauces and marinades.

As with any spice mix, the aim is to get the right balance of flavours. The sweetness of the cinnamon, nutmeg and cardamom should work to offset the bitterness of the cumin and harmonise with the pungency of the cloves, peppercorns and coriander. Once you have found the right blend for you, it is ready to be used in your cooking; working particularly well with spicy veg, fish or meat curries, and rice dishes like biryanis or pilafs.

Caraway seeds are also a great substitute for cumin, and bay leaves offer a similar flavour to cloves. Fennel can be used instead of coriander seeds, while ordinary ground black pepper works if you have run out of peppercorns. Allspice is a good option for covering the sweeter notes provided by the cinnamon, cardamom and nutmeg.

Garam masala and curry powder are not interchangeable. Garam masala is a traditional Indian mix whereas curry powder is a British ingredient, which is hotter, earthier and less aromatic. In addition, Garam masala leans towards warm, comforting flavours like cinnamon and cardamom. Curry powder, on the other hand, brings a more earthy note with the presence of turmeric, and can sometimes pack a spicier punch due to chillies.

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