Best 2 Basic Garam Masala Indian Spice Recipes

If you're looking to add a burst of flavor to your cooking, garam masala is the perfect spice blend. This versatile blend is made from a variety of spices that are commonly used in Indian cuisine, and it can be used to flavor everything from curries and biryanis to lentil soups and vegetable stir-fries.

Here are our top 2 tried and tested recipes!

EASY GARAM MASALA

Easy Garam Masala image

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

Ingredients

1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

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

BASIC GARAM MASALA (INDIAN SPICE)

Basic Garam Masala (Indian Spice) image

Posted for ZWT. This is a version of the most common type of garam masala used throughout Uttar Pradesh and the Punjab, which goes well with onion-based sauces for meats and poultry. It is a spicy, pungent blend. Change the proportions to suit your taste and the dish. From Jill Norman, "The Complete Book of Spices".

Provided by lazyme

Categories Indian

Time 15m

Yield 5 ounces

Number Of Ingredients 8

Ingredients

2 sticks cinnamon
3 bay leaves
40 g cumin seeds (1 1/2 oz)
25 g coriander seeds (1 oz)
20 g green cardamom seeds (3/4 oz) or 20 g black cardamom seeds (3/4 oz)
20 g black peppercorns (3/4 oz)
15 g cloves (1/2 oz)
15 g ground mace (1/2 oz)

Steps:

Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2-3 minutes put in the whole spices. Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind and blend with the mace. In an airtight container, the mixture will keep for 3-4 months.
* To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.
* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.
* For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground turmeric, and double the amount of coriander seeds.

Tips:

To achieve the best flavor, use whole spices and grind them yourself just before using.
Dry roast the spices over low heat until fragrant, but be careful not to burn them.
Store garam masala in an airtight container in a cool, dark place for up to 6 months.
Use garam masala to flavor a variety of dishes, including curries, soups, stews, and grilled meats.

Conclusion:

Garam masala is a versatile spice blend that can be used to add warmth, depth of flavor, and complexity to a variety of dishes. By following these tips, you can create your own garam masala at home and enjoy its many benefits.