Best 4 Mughal Garam Masala Recipes
Mughal garam masala, a cornerstone of Indian cuisine, is a delectable blend of aromatic spices that adds a touch of royalty to your culinary creations. This exquisite spice mixture has its roots in the Mughal Empire, where it was treasured for its ability to transform ordinary dishes into extraordinary feasts. With its rich history and alluring flavors, Mughal garam masala continues to captivate taste buds worldwide. It's a symphony of spices that transports you to the grandeur of Mughal courts, where every meal was an occasion to celebrate. So, let's embark on a journey to discover the perfect Mughal garam masala recipe that will turn your culinary endeavors into a celebration of taste and aroma.
Check out the recipes below so you can choose the best recipe for yourself!
MUGHAL GARAM MASALA
This is a more mellow blend of garam masala, it's the one I prefer when making Indian dishes. I post this to go with my Lamb in Fragrant Garlic Cream recipe.
Provided by P48422
Categories Asian
Time 5m
Yield 6 tbl.
Number Of Ingredients 5
Steps:
- Break open the cardamom pods, remove the seeds and reserve.
- Discard the skin.
- Crush the cinnamon into small pieces with a rolling pin or mallet.
- Combine all the spices except the nutmet and grind them to a fine powder (I use a coffee grinder).
- Mix in the grated nutmeg.
- Store in an airtight container in a cool place.
GARAM MASALA
Provided by Food Network
Time 5m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Every Indian chef has their own version of this classic spice mix.
- Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.
GARAM MASALA
Time 5m
Yield Makes about 2 1/2 tablespoons
Number Of Ingredients 5
Steps:
- Toast coriander and cumin seeds in a dry small heavy skillet over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Cool, then finely grind with remaining spices in an electric coffee/spice grinder or with a mortar and pestle.
INSTANT GARAM MASALA
This particular blend has less of the sweeter spices (cinnamon, cloves and cardamom) than some garam masala recipes, so make adjustments if desired.
Provided by Andtototoo
Categories Indian
Time 5m
Yield 2 Tablespoons, 10 serving(s)
Number Of Ingredients 6
Steps:
- Put all of the spices in a small bowl and mix well.
- Store in an air-tight container.
- Variation: Sometimes I add less black pepper or even leave it out completely.
Nutrition Facts : Calories 4.6, Fat 0.2, Sodium 1.4, Carbohydrate 0.8, Fiber 0.4, Protein 0.2
Tips for Making Authentic Mughlai Garam Masala:
- Fresh Ingredients: Use whole spices for the best flavor. Freshly roast and grind the spices just before using for maximum aroma and taste.
- High-Quality Spices: Choose high-quality whole spices for the best results. Look for plump, aromatic spices without any signs of mold or damage.
- Proper Roasting: Roast the spices over medium-low heat, stirring constantly, until they are fragrant and slightly darker in color. Over-roasting can burn the spices and ruin the flavor.
- Cooling and Grinding: Allow the roasted spices to cool completely before grinding them. Grind the spices into a fine powder using a spice grinder or mortar and pestle.
- Storing Garam Masala: Store the garam masala in an airtight container in a cool, dry place. It will keep for up to 6 months.
Conclusion:
Mughlai garam masala is a versatile spice blend that adds depth and flavor to a wide range of dishes. Its unique blend of spices creates a warm, aromatic flavor that enhances both meat and vegetarian dishes. Whether you're making a classic Mughlai curry or experimenting with new recipes, this spice blend is sure to become a staple in your kitchen. With its rich history and versatility, Mughlai garam masala is a true culinary treasure.
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