Garam Update

[Jan Dominquez]

Garammasala (from Hindustani گرم مصالحہ/गरम मसल garam masālā, "hot spices") is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings.The specific fixings differ by district, but it regularly incorporates a blend of flavors like cardamom, cinnamon, cumin, cloves and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.[citation needed]

The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste,[1] and none is considered more authentic than another. The components of the mix are roasted, then ground together or added to the dish for flavour just before finishing cooking.

Some recipes[3] call for the spices to be blended with herbs, while others call for the spices to be ground with water, vinegar, or other liquids to make a paste. Some recipes include nuts, onions or garlic, or small quantities of star anise, asafoetida, chili, stone flower (known as dagadphool, lichen), and kababchini (cubeb). The flavours may be blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas.[1] In the east of the Indian subcontinent, in West Bengal, Orissa, Assam and Bangladesh only cardamom, cinnamon and clove may be substituted for the assortment.[citation needed]

This soup is pure gold. Its thick, creamy, subtly sweet, and perfectly spiced. When you grow accustomed to using spices in your cooking you will never go back!! They are what allow your most simple recipes to shine and that is exactly what brings me to this little guy.

Preheat oven to 425. In a large bowl place your chopped carrots and onion. Add your oil, garam masala, salt, few pinches cayenne pepper (if you like spicy). Mix well.

Spread the mixture on a foil lined baking sheet (your largest), try to not clump. Roast for about 30 (stirring half way) minutes, or until fork tender

While this is cooking, heat a small pot over medium heat and add in your can coconut milk and 1 1/4 cup water. Bring to a low boil. Once ready pour into your blender.

When your carrots and onions are done, transfer them into your blender and blend! If you do not have a high powered blender, do in batches.

Once blended, taste and adjust seasonings (salt, pepper, cayenne, garam masala) or add water for a thinner consistency! Pour back into your pot to warm or serve out of blender!!

Garam masala 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.

Speaking of spices, Its been 1 year since my book released, and what a roller coaster it has been. What started as niche book (Vegan and Indian) is working out so well for both categories and then some. #1 Best Seller in Indian all Year!! Good food wins! Thank you you all for cooking the recipes so well and loving the food.

I am giving away 2 signed copies of my book on this post (US only). To Enter, leave me a comment about the recipe from the book or blog that you have made multiple times the past year. Ends May 25.

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 was at the grocery store debating whether I should get yams or sweet potatoes for my kandamool. A friendly woman was getting yams when she asked me if I had a recipe for roasted veggies. And before I knew it, I had so many vegetables in my shopping cart, for both the kandamool and the oven roasted veggies! I love both and I was hungry ?

Roasting vegetables and root vegetables or tubers, really brings out their deep flavor. And with the help of the right spices and seasonings, they are a treat! In some parts of India, vegetables are spiced, dredged in flour and shallow fried. I feel that roasting them satisfies my hankering for these shallow fried vegetables, called kachrya.

You can use your favorite veggies for this. I love root vegetables, so I got some Spanish root vegetables, yam, sweet potato,purple turnip, Brussel sprouts, broccoli and the sweet dumpling squash. With minimal prep work, the vegetables are ready for roasting, which makes it very easy to make. Also they can be prepped in advance and roasted just before dinner!

I started by preheating the oven to 425 degrees. The roasting time will depend on how big or thick you like your veggies. Since I like Spanish roots and was thinking of the yummy chips I love so much, I cut the veggies a little smaller, about inch thick. So my baking time was just 30 minutes. If you like the veggies a little thicker, the baking should take about 40 to 45 minutes.

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