Garam Masala Recipes

GARAM MASALA RECIPE (HOMEMADE AND AUTHENTIC)

Steps:

• First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.
• Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don't use them.
• Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.Instead of sun-drying, you can lightly roast/toast in a frying pan, all the whole spices until except for dry ginger powder (ground ginger) and rose petals.
• While being sun dried, cover with a wire-meshed lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
• After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
• Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
• Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.
• Then add the coarsely crushed nutmeg powder.
• Next add 2 tablespoons ginger powder. If you plan to roast/toast the spices for making garam masala, then do not roast ginger powder.
• Grind to a smooth powder. You can grind in 1 or 2 batches.
• If using dried rose petals, then add them at this step. If you don't have rose petals then skip adding them. Again grind.
• If you want, you can sift it and grind the tiny bits left on the sieve.
• Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.
• Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe yields about 190 grams of garam masala.

GARAM MASALA CHICKEN

Steps:

• Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer.
• Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender.
• Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.

GARAM MASALA RECIPE

Steps:

• Cleaning spices is an important step as it increases the shelf life of your garam masala. So Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt.
• Break open the nutmeg and check for worms.
• Pick and discard stones and debris from all the spices.
• Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
• Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.
• Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.
• Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.
• Transfer to the same plate and cool completely.
• Add all of these spices to a spice grinder jar. Powder finely.
• Sieve and powder the coarse spices again. Then repeat the sieve.
• Store this garam masala powder in an air tight dry glass jar. You can use up the coarse bits of spices to make your masala tea.

GARAM MASALA

Steps:

• Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
• Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

GARAM MASALA SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

GARAM MASALA

Steps:

• If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

EASY GARAM MASALA

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.

GARAM MASALA

Steps:

• Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;