Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Cory Ander on November 20, 2007, 07:24 AM
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Background:
This is my my recipe for Garam Masala ("hot mixture of spices").
Garam Masala is often added towards the end of cooking where it adds aromatic flavours to a dish. It is a great "pick-me-up" for an otherwise bland curry! It can also be added at the beginning of cooking and to dips.
Traditionally, "true" Garam Masalas allegedly only contained brown ("black")cardamom, black peppercorns, black cumin seeds, cloves, cinnamon, nutmeg, mace and/or bay leaves.
However, this recipe is based on my personal preference for a particular blend of spices and flavours. It can be adapted to suit your own particular taste of course.
I have also included some alternative Garam Masala recipes in the thread below.
Makes about 60g (or 10 tbsp) of Garam Masala
Ingredients - (see photo 1, clockwise from the top left):
- 2 star anise (about 1g)
- 1 tbsp white cumin seeds (about 5g) - alternatively use all black cumin seeds
- 1 tbsp black cumin seeds (about 5g) - alternatively use all white cumin seeds
- 4 inch long stick of cassia bark (about 5g) - alternatively use Cinnamon quills
- 4 English bay leaves (about 1g)
- 1 tbsp black peppercorns (about 10g)
- 1 tbsp green cardamom pods (about 10g)
- 2 brown ("black") cardamom pods (about 1g)
- 4 tbsp coriander seeds (about 20g)
- 1 tsp cloves (about 3g)
- 1 small nutmeg (about 1g)
Method:
1. Heat a thick-based pan (I use a cast iron frying pan) to a medium heat
2. Add the brown ("black") cardamom pods, nutmeg, cassia bark, star anise, cloves, black peppercorns and green cardamom pods and gently heat them, turning them continuously, for a minute or so, until they become warm
NB: These spices will take longer to roast than the remaining spices
3. Add the bay leaves, coriander seeds, black cumin seeds and white cumin seeds and continue to gently heat the spices ("dry roasting"), for a further minute or so, until the spices release a mild aroma and slight vapour (i.e. release their "essential oils").
NB: DO NOT BURN THE SPICES! It is far better to undercook them than to overcook them.
NB: "Dry Roasting" will continue when you grind them in a spice mill. They become quite hot!
4. immediately transfer the roasted spices to a cool container and allow them to cool.
NB: DO NOT LEAVE THE SPICES IN THE ROASTING PAN! THEY WILL CONTINUE TO COOK AND BURN!
5. Grind the spices, a little at a time, into a fine powder, using a spice mill.
6. Pass the ground spices, through a sieve, to remove any husks
NB: It may take more than one pass through the spice mill (I use 3) to get the powder sufficiently fine. If it is too coarse, the resultant curries will be "gritty"
7. Transfer the Garam Masala to a sterile air tight container and store in a cool cupboard out of direct sunlight
Notes:
1. Unless stated otherwise, the following measures apply:
a) "tsp" = 1 level 5ml teaspoon
b) "tbsp" = 1 level 15ml tablespoon
Copyright C Cory Ander 2007
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Photo 1 - Garam Masala Ingredients (clockwise from the top left):
- Star Anise
- White Cumin Seeds
- Black Cumin Seeds
- Cassia Bark
- English Bay Leaves
- Black Peppercorns
- Green Cardamom Pods
- Brown ("Black") Cardamom Pods
- Coriander Seeds
- Cloves
NB: Nutmeg not shown
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photos (clockwise from top left):
Photo 2: "Dry roasting" the whole spices
Photo 3: Grinding the roasted spices in a spice mill
Photo 4: Ground spices (after 1 pass through spice mill)
Photo 5: Sieving husks from ground spices
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photo 6:
Finished Garam Masala
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photos (clockwise from top left):
Photo 2: "Dry roasting" the whole spices
Photo 3: Grinding the roasted spices in a spice mill
Photo 4: Ground spices (after 1 pass through spice mill)
Photo 5: Sieving husks from ground spices
Hi Cory, Nice layouts of your spices... and showing us each steps of how to make the garam masala ;)....keep it up....its very nice of you to be showing us amateurs what to do. ;D
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Thankyou for your kind words PM 8)
...I'm sure you're no amateur and I'm certainly no pro! ;)
...but thanks anyway! :P
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Wow, that is bound to be so much better than my recipe. Oh well, back to the spice shop :'(
Quick question for you... I see that sometimes people use Fenugreek seeds in their recipe. What's your opinion on this?
Thanks for the pictures CA, makes a real difference!
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Hi Bobby,
Traditionally, "true" Garam Masalas allegedly only contained brown ("black")cardamom, black peppercorns, black cumin seeds, cloves, cinnamon, nutmeg, mace and/or bay leaves.
I'd think that fenugreek seeds would be a little unusual in Garam Masala?. The reason being that Garam Masala is often used towards then end of the cooking process and fenugreek seeds can be a bit bitter.
I'd be more inclined to add fenugreek seeds to a Curry Masala (i.e. "curry powder" or "spice mix") where it is cooked much earlier in the process.
But, at the end of the day, it's what works for you that counts! :P
Crushed, dried, fenugreek leaves might be a nice, savoury, tasty option for a Garam Masala though. :P
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Many thanks for posting your Garam Masalla, I use the Dhillon one in my version of Bhuna and Jalfrezi, and it works well (incidently my 'finished dish' curry's differ markedly from Dhillon's, If find her base recipe very good but her finished dishes a little bland!
My base is the same as Dhillon's, save it contains home made chicken stock, and from time to time I've tried adding carrot (not a fan, the finished base would, with the addition of some chopped Corriander leaf, made a superb carrot & corriander soup!) and green pepper (one or two medium carrots and one pepper to every 9 or so large omions). I include black peeper corns, bay, star anise and cloves in this stock; and suble amounts of these spices (hardly noticable in their own right) seem to 'lift' the over all flavours of the dishes eventually made from the base.
So, I was very interested to read your recipe for garam masalla, which contains star anise, as I fully appreciate just how well small amounts of this flavour compliment a curry. Interestingly, some of the best BIR currys I've ever had contain 'just detectable' levels of anise.
Many thanks can't wait to try out your version!