GARAM MASALA RECIPE
Indian garam masala is a aromatic spice blend used in Indian cooking. This recipe gives you garam masala that is very flavorful. It can be used in veg and meat dishes. Store it in a air tight glass jar and use up to a few months.
Provided by Swasthi
Categories Condiment
Time 20m
Number Of Ingredients 12
Steps:
- Cleaning spices is an important step as it increases the shelf life of your garam masala. So Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt.
- Break open the nutmeg and check for worms.
- Pick and discard stones and debris from all the spices.
- Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
- Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.
- Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.
- Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.
- Transfer to the same plate and cool completely.
- Add all of these spices to a spice grinder jar. Powder finely.
- Sieve and powder the coarse spices again. Then repeat the sieve.
- Store this garam masala powder in an air tight dry glass jar. You can use up the coarse bits of spices to make your masala tea.
Nutrition Facts : Calories 812 kcal, Carbohydrate 155 g, Protein 29 g, Fat 35 g, SaturatedFat 4 g, Sodium 175 mg, Fiber 86 g, Sugar 3 g, ServingSize 1 serving
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
GARAM MASALA
Garam Masala is a blend of Indian Curry spices, this is a blend that I put together 2 & 1/2 years ago for my cooking class. You will need to use a food processor for this recipe, or spend a decent about of time at a mortar and pestle. I love the smell of this blend, so warm and earthy!! Hope you enjoy making it!
Provided by LenLen
Categories Asian
Time 20m
Yield 3-4 Tablespoons, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then.
- Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds.
- Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt.
- Take off the stove, and add the cinnamon.
- Leave in a dry place for the spices to cool off for a few minutes.
- Put in an air tight container and use as needed!
- Enjoy!
Nutrition Facts : Calories 260, Fat 6.8, SaturatedFat 0.7, Sodium 28.7, Carbohydrate 53.7, Fiber 21.2, Sugar 0.7, Protein 9.2
GARAM MASALA CURRY
Steps:
- Method Heat the oil and fry the onion, garlic, ginger, chilli and pepper until just soft. Add the garam masala and curry powder and cook, stirring, for a few minutes. Add the tomato purée, coconut milk, stock and sugar and simmer gently for 15-20 minutes to reduce it slightly. Add your leftover cooked meat and vegetables and the sultanas. Simmer for 15-20 minutes, stirring every now and then. Tasting the sauce every so often gives you an idea of whether it is going to be a hot one! Scatter with coriander, if using, and serve with basmati rice. Poppadoms, naan bread and mango chutney are good accompaniments, too.
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.;
HOMEMADE GARAM MASALA POWDER
Homemade Garam Masala Powder accessible at your fingertips in your kitchen which gives a fresh taste to your dishes..
Provided by seenakoshy
Categories Asian
Time 13m
Yield 1 cup, 5 serving(s)
Number Of Ingredients 14
Steps:
- Take all your spices, pick and clean it.
- Take a non-stick pan and all spices inches.
- Toast all Grind them all together by stirring it continuously. Don't brown it.
- Remove from the stove and keep on stirring until the heat of the pan is reduced and the spices are cool.
- Once it completely cools down to room temperature, transfer it to a mixer bowl and add salt too.
- Grind it to make a fine powder.
- Store the ground mixture to a plate and let it cool down. Once it is completely cool, transfer it to an air tight container.
Nutrition Facts : Calories 49.8, Fat 2, SaturatedFat 0.3, Sodium 13.4, Carbohydrate 9.7, Fiber 4.7, Sugar 1.1, Protein 1.9
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