Description
This recipe for garam masala is one of the many versions. Garam masala is nothing more that a mix of spices and every region, even every Indian household, may have their own private version.
Summary
| Yield | |
|---|---|
| Source | Indian cuisine |
| Prep time | 45 minutes |
| Cooking time | |
| Total time | 45 minutes |
Ingredients
1⁄2 t
turmeric (ground) 1 t
coriander (seeds) 1 t
cumin (seeds) 4
cardamom 8
peppercorns 3
chili peppers (dried) 1 t
fennel (seeds) 1 t
garlic paste 1 t
ginger paste 6
cloves 1 t
mustard (seeds)Instructions
- To prepare the masala, ensure that all ingredients, apart from the pastes, are dried. That is usually done by roasting at 475°F (245°C) for about 1/2 an hour.
- Then use a coffee grinder or spice grinder to crush everything into a very fine powder. Add the powder to the paste and mix well in a large bowl. Add a tablespoon of canola oil to thicken and stir until well blended.
Notes
For a delicious added sweetness, throw in an inch of cinnamon stick and stir some more.
Garam masala is usually added towards the end of the cooking time or sprinkled on top of the cooked food.
| Ingreidents, metric | |||
| 2 g | turmeric powder | ||
| 5 g | coriander seeds | ||
| 5 g | cumin seeds | ||
| 4 | cradamom | ||
| 8 | peppercorns | ||
| 3 | dried chili peppers | ||
| 5 g | fennel seeds | ||
| 5 g | garlic paste | ||
| 5 g | ginger paste | ||
| 6 | cloves | ||
| 5 g |
mustard seeds |
||
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