Easy Garam Masala Food
EASY GARAM MASALA
This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Nutrition Facts : Calories 5.8 calories, Carbohydrate 1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg, Sugar 0.1 g
QUICK GARAM MASALA
A quick and easy method for making the classic spice mix. I have often used this when I was in a hurry, and didn't have time to grind my spices.
Provided by PalatablePastime
Categories Asian
Time 8m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- Place ingredients in a small dry skillet.
- Heat over low heat, stirring, just until aromatic, but do not burn.
- Cool, and store in an airtight container until needed, no more than 3 months.
Nutrition Facts : Calories 435.6, Fat 15, SaturatedFat 3.5, Sodium 139.3, Carbohydrate 96.9, Fiber 49.1, Sugar 2.4, Protein 12.6
GARAM MASALA CHICKEN
This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.
Provided by breezermom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
- Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g
GARAM MASALA
Steps:
- Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;
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- Lightly roast each spice in a small pan until they get hot, about a minute. Stir frequently. Make sure not to burn them by roasting them too long. The goal is to make them a bit toasty so they are easy to grind.
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- Place all ingredients into a grinder / food processor. Run the grinder till the masala is powdered to a fine consistency.
- Remove and transfer to an airtight glass jar and store in a cool, dark place. Cook’s Note: While we do not like to store our garam masala more than 30 days as we feels it loses some of its flavour, we have friends who swear that there is no loss of taste up to 90 days.
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- Check all spices and remove any rotten pieces or dirt. Check cloves and remove any stems without buds. Break the cinnamon into smaller pieces, and clean the dirt between the grooves using a damp kitchen towel.
- Add all spices except nutmeg to a large skillet. Lightly toast these spices, on medium-heat, for about 2 minutes, stirring every 20 seconds or so. The spices are done when they start releasing their aroma. Turn off the heat. Transfer to a plate to stop the toasting. Cool for 10 minutes.
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