Thursday, 5 July 2012

Garam Masala

Garam means hot and masala means mixture. It is a blend of ground toasted spices. The mixture is more of a fragrant spice mixture than a hot spice mixture and is extensively used in Indian cuisine. There is no single recipe for Garam Masala as the ingredients vary from region to region and from household to household.

The recipe here was handed over to me by my Mum. And it is exactly how she makes it. She says that for any recipe that calls for Garam Masala, half of the masala should be added during cooking along with the other spices and the other half should be added near the end of cooking, to bring out true flavours.

The recipe here works well with chicken and vegetable dishes. For a dish with red meat, add extra ground fennel seeds.

Preparation Time: < 5 minutes + toasting and cooling time

  • 1 tbsp clove
  • 6 pieces 1cm x 7 cm cinnamon
  • 1 tbsp cardamom
  • 1 whole star anise
  • Little less than 1 tbsp fennel seeds
  • 1/2 tbsp poppy seeds
Toast cloves, cinnamon, cardamom and star anise together and fennel seeds and poppy seeds together. Cool them. Now grind them all together until fine and store in an air-tight container in a cool, dry place.

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