Nine Spice Garam Masala Food

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.

NINE SPICE GARAM MASALA

Nine Spice Garam Masala image

This is a real good recipe for garam masala--tried and tested a number of times. Somehow homemade garam masala adds a special flavoring to your curries. Try it and you won't be disappointed! Got this recipe on net.

Provided by jas kaur

Categories Asian

Time 20m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup coriander seed
2 tablespoons cloves
1/2 cup cumin seed
2 tablespoons brown cardamom pods
3 tablespoons black peppercorns
1 tablespoon nutmeg
2 tablespoons cassia or 2 tablespoons whole cinnamon sticks
2 teaspoons bay leaves
1 tablespoon ground ginger

Steps:

Lightly roast everything except the ground ginger under low to medium heat or in a low oven.
Do not let the spices brown.
They should give off a light steam.
When the spices give off an aroma, remove from the heat, cool and grind in batches. After grinding, add the ground ginger, mix thoroughly and store in an airtight container. This will last almost indefinitely. Makes about 14 ounces For an aromatic garam masala, omit the peppercorns and ginger.

Nutrition Facts : Calories 20.2, Fat 1.2, SaturatedFat 0.2, Sodium 6.6, Carbohydrate 3, Fiber 1.4, Sugar 0.2, Protein 0.8

GARAM MASALA (HOT MIXED SPICE)

Garam Masala (Hot Mixed Spice) image

This is a multipuropse spice. I used to buy it from ethnic east indian stores but I have started making it from the dry spices. The aroma and taste are exceptional.

Provided by Avtar Singh

Categories Asian

Time 1m

Yield 1 cup, 24 serving(s)

Number Of Ingredients 8

Ingredients

12 black peppercorns
3 cardamom seeds, crack and peel the green shell off
12 cloves
1 cinnamon stick
1/4 cup coriander seed
1/2 cup cumin seed
fennel seed
nutmeg

Steps:

This spice is used in many indian receipes to add flavor.
It can also be used as garnish for salad, yogurt, meat etc.
The proportion of the ingredients can be changed to suit one's personal taste.
Place all dry ingredients in a blender and blend into a fine powder.
The spice powder can be stored in any airtight container.

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Over medium-low heat, toast the spices, tossing often, until they turn twice (or even thrice) as dark as their original colors (see notes after the recipe).
Grind the toasted spices and bay leaf using a mortar and pestle, or a mini-food processor. How fine or coarse the grind should be depends entirely on how you intend to use the garam masala.

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Curry powder. The easiest substitution for garam masala is to use curry powder. It will offer the same warmth and depth of flavor, although it will have a different spice and color profile since curry powder contains turmeric and garam masala does not.
Chaat Masala. Like garam masala, chaat masala is a spice mix that also contains cumin, coriander, and black pepper. These similar flavors make it a suitable alternative, however, it also contains other very potent flavors such as chili, ginger, and asafoetida.
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