Garam Masala
Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. It can used in many gravies, soups and dal like dishes such as paneer tikka, chole masala or mushroom matar.
Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In North Indian dishes. This is my Mom’s recipe. This mix will be good for a few months.
Ingredients:
- 1/3 cup cumin seeds (jeera), 40 gram
- 2-1/2 tablespoons black pepper (kale mirch), 20 gram
- 1/4 cup whole black cardamom (kali ilachi), 20 gram
- 2-1/2 tablespoons cinnamon powder (dal cheene), 20 gram
- 1 cup packed bay leaves (tajpat), 20 gram
- 1/4 cup cloves (long), 20 gram
- 2 teaspoons mace powder (javantri), 8 gram
- 2 teaspoons nutmeg powder (jaiphal), 8 gram
Method
Mix all the spices and grind to a powder. Store the Garam Masala in air tight glass container. I use powdered cinnamon, mace, nutmeg, and black pepper because most home blender are not powerful to properly blend these spices.
All of the spices used in Garam Masala are strong in flavor and have warmth. I prefer to sprinkle Garam Masala to a dish to give it a finishing touch.
Comments
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rohit
July 28, 2022 at 4:23 amTried this time with your combination for making Garam Masala and it was a really good one. We tried using spices we bought online through http://www.trupery.com that delivers fresh kerala spices
pooja shah
April 3, 2021 at 3:33 amI Like your Garam Masala Recipe. Thank you for sharing us.
Mohan kumar
February 4, 2019 at 8:19 pmmam,, apka jabab hi nahi,,, achha rasgulla banana koi apse sikhe,, meri Mom bahut try Karti hai.. par apke jaisa toh kV nahi ban pata.. av Mai try kaunga..
Gayathri
June 27, 2016 at 5:37 amHello Manjula aunty, i like all yr recipes. All are very simple and homely which I can well try..:).. I need recipe for making gulab jamun powder in home itself.. Thank you..
Romi
February 1, 2016 at 4:08 amDon’t we need to dry roast these?
My grinder is strong. So should I not use the powder form and use the khada form
Manjula Jain
February 1, 2016 at 12:41 pmRomi, both will work, use what will be easy for you
Made In Horse
November 30, 2015 at 4:03 amWhat kind of Bay leaves do you use? Apparently there is an Indian Bay Leaf (Cinnamomum tamala, Lauraceae) which tastes more like cinnamon, and then the Bay Laurel Leaf (Laurus nobilis, Lauraceae), which is the kind familiar to my friends in North America.
Thanks – love your work Manjula!
Diane
December 22, 2015 at 12:19 pmCinnamomum tamala, Indian bay leaf, also known as tejpat
paro
August 11, 2015 at 12:52 amhow to make homemade Khoya
Daniele
April 6, 2015 at 5:52 amHello,
I am in Brazil and We don’t have black cardamom in here. Is there any item that I could replace the black cardamom?
Regards.
Manjula Jain
April 14, 2015 at 5:32 pmDaniele, use green cardamom but just 2-3.
Jayshree
March 23, 2015 at 8:15 amCoriender seeds are main ingredient in any garam masala.
Your garam masala don’t have coriender seeds.
Manjula Jain
March 25, 2015 at 8:35 pmJayshree, There are many recipes so far I have not seen garam masala with coriander.
aruna
April 19, 2014 at 1:39 aml like your dishes so much. I want to reg.
Lalitha
January 23, 2013 at 8:28 pmDear aunty,
black cardamom quantity in garam masala is with the skin ar with out skin .Please clarify
Thank you
Manjula Jain
January 24, 2013 at 9:47 amLalitha,
With the skin.
Meera
January 16, 2013 at 3:43 amHi manjula……the garam masala recipe is excellent,…it enhances the taste of the food ten folds
sumodiner
December 4, 2012 at 3:21 pmHi, what spice grinder do you recommend for grinding indian spices?
Manjula Jain
December 4, 2012 at 5:35 pmSumodiner,
I like to use coffee grinder, I just use for spices.
threenorns
September 15, 2013 at 12:18 pmyou can use a spice grinder but be careful: just pulse, pulse, pulse – don’t hold the button down and whir away. if you do, this makes the spices heat up and that can alter the flavour, give it an unpleasant note, or hasten the rate at which it goes stale.
best is to use a mortar and pestle. it’s not as convenient but it’s gentler on the spices and you can grind to the consistency that you prefer.
Ruth M-H
September 25, 2012 at 7:10 amAll of your recipes look marvellous. I really liked making the Aloo Jeera and I especially appreciate that you are now giving out ingredient measurements in metric as well. Thank you so much!
almas hashmi
August 21, 2012 at 12:59 amI will try this ,your recipes are real authentic,great fan of you & your recipes.
sadaf
July 27, 2012 at 11:38 amaunty please let me now k6how to participated in your contest.and your registeration is free.
parshottam mathur
July 26, 2012 at 7:08 amThank you for this grate recipes.
Chidu
July 25, 2012 at 6:55 amHi Aunty, your recipes are great, I have tried a few of them and I love your spirit.. keep rocking 🙂
Archana
July 22, 2012 at 9:31 amDear Aunty,
what is mace powder or Javantri ? How does it look like ?
Thanks.
threenorns
September 15, 2013 at 12:23 pmmace comes from the nutmeg plant – it’s the red lacy membrane that covers the nutmeg seed.
http://i.istockimg.com/file_thumbview_approve/16882241/2/stock-photo-16882241-nutmeg-mace-spice-indian-cuisine.jpg
it can be difficult to get in some places. if you cannot find it, substitute nutmeg (you might want to reduce the amount just a bit). this will work nicely but of course the flavour will not be as authentic as if you follow the recipe perfectly.
sadaf
July 22, 2012 at 1:51 amhow to participated in your contest.and your registeration is free.