Garam Masala Spice Blend Food

GARAM MASALA SPICE BLEND

Garam Masala Spice Blend image

Make and share this Garam Masala Spice Blend recipe from Food.com.

Provided by Lavender Lynn

Categories Indian

Time 17m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons coriander seeds
1 tablespoon cumin seed
1 tablespoon cardamom seed
1 tablespoon whole black peppercorn
1 teaspoon fennel seed
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried hot red chili peppers, seeds discarded
2 tablespoons ground turmeric

Steps:

Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat.
Toast until fragrant, about 2 minutes.
Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
Spoon in the turmeric, and process to combine.
Use immediately, or store in a sealed jar for up to 1 month.

GARAM MASALA SPICE BLEND

Garam Masala Spice Blend image

I am always buying garam masala and it is very expensive, so finally I found this recipe. It is much less expensive than buying the premade product.

Provided by Michelle

Categories World Cuisine Recipes Asian Indian

Time 17m

Yield 20

Number Of Ingredients 9

Ingredients

2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seed
1 teaspoon mustard seed
½ teaspoon whole cloves
2 dried red chile peppers, seeds discarded
2 tablespoons ground turmeric

Steps:

Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

Nutrition Facts : Calories 8.2 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.4 mg

GARAM MASALA SPICE MIX

Garam masala spice mix image

Garam masala is an aromatic mixture of spices, used as a base in many Indian dishes, like curry, to bring flavour and warmth

Provided by Cassie Best

Categories Condiment, Dinner

Time 5m

Yield Makes 1 small jar

Number Of Ingredients 8

Ingredients

2 tbsp coriander seed
1 tbsp cumin seed
2 tsp black peppercorn
2 tsp ground cinnamon or ½ cinnamon stick
1 tsp cardamom seeds (seeds from about 20 pods)
1 tsp fennel seed
½ tsp whole cloves
4 dried bay leaves

Steps:

Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

GARAM MASALA - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!

Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking! image

Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardised" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon!

Provided by French Tart

Categories Nepalese

Time 35m

Yield 1 Small Jar

Number Of Ingredients 10

Ingredients

30 green cardamom pods, seeds taken from
15 whole cloves
5 black cardamom pods (optional)
4 cinnamon sticks
5 tablespoons black cumin seeds or 5 tablespoons normal cumin seeds
2 tablespoons coriander seeds
1 tablespoon fennel seed
2 teaspoons black peppercorns
1/2 teaspoon fenugreek seeds
1/2 whole nutmeg, broken into small pieces

Steps:

Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
Use as directed in recipes that call for garam masala.

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