GARAM MASALA RECIPE
Indian garam masala is a aromatic spice blend used in Indian cooking. This recipe gives you garam masala that is very flavorful. It can be used in veg and meat dishes. Store it in a air tight glass jar and use up to a few months.
Provided by Swasthi
Categories Condiment
Time 20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 812 kcal, Carbohydrate 155 g, Protein 29 g, Fat 35 g, SaturatedFat 4 g, Sodium 175 mg, Fiber 86 g, Sugar 3 g, ServingSize 1 serving
EASY GARAM MASALA
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
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
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.
QUICK GARAM MASALA
A quick and easy method for making the classic spice mix. I have often used this when I was in a hurry, and didn't have time to grind my spices.
Provided by PalatablePastime
Categories Asian
Time 8m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- Place ingredients in a small dry skillet.
- Heat over low heat, stirring, just until aromatic, but do not burn.
- Cool, and store in an airtight container until needed, no more than 3 months.
Nutrition Facts : Calories 435.6, Fat 15, SaturatedFat 3.5, Sodium 139.3, Carbohydrate 96.9, Fiber 49.1, Sugar 2.4, Protein 12.6
GARAM MASALA
Make and share this Garam Masala recipe from Food.com.
Provided by PalatablePastime
Categories Asian
Time 25m
Yield 2/3 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 300F.
- Place cardamom pods in a spice grinder or coffee mill and pulse lightly.
- Sift out husks, removing any stray seeds inside; discard husks.
- Place cardamom seeds, cinnamon,cloves, peppercorns, cumin seeds, and coriander seeds on a baking sheet.
- Roast the spices in the oven for 12-15 minutes, stirring once or twice, until spices become fragrant and slightly darker, but not burnt.
- Cool spices, and grind in a spice grinder or spice mill to a fine powder.
- Add the nutmeg and stir well.
- Store mixture in an airtight container until needed, no more than three months.
Nutrition Facts : Calories 168.7, Fat 10.5, SaturatedFat 2.7, Sodium 108, Carbohydrate 29.4, Fiber 15.7, Sugar 1.6, Protein 3.9
GARAM MASALA SPICE MIX
Garam masala is an aromatic mixture of spices, used as a base in many Indian dishes, like curry, to bring flavour and warmth
Provided by Cassie Best
Categories Condiment, Dinner
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 8
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
Garam Masala is a blend of Indian Curry spices, this is a blend that I put together 2 & 1/2 years ago for my cooking class. You will need to use a food processor for this recipe, or spend a decent about of time at a mortar and pestle. I love the smell of this blend, so warm and earthy!! Hope you enjoy making it!
Provided by LenLen
Categories Asian
Time 20m
Yield 3-4 Tablespoons, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then.
- Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds.
- Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt.
- Take off the stove, and add the cinnamon.
- Leave in a dry place for the spices to cool off for a few minutes.
- Put in an air tight container and use as needed!
- Enjoy!
Nutrition Facts : Calories 260, Fat 6.8, SaturatedFat 0.7, Sodium 28.7, Carbohydrate 53.7, Fiber 21.2, Sugar 0.7, Protein 9.2
BASMATI RICE SEASONED WITH GARAM MASALA
Make and share this Basmati Rice Seasoned with Garam Masala recipe from Food.com.
Provided by - Carla -
Categories Long Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a medium stove-to-oven pot melt butter over medium heat.
- Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened.
- Add rice and stir until well coated.
- Add vegetable stock, salt and pepper to taste.
- Bring to a boil.
- Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
- Let stand, covered for 5 minutes before serving.
GARAM MASALA
Make and share this Garam Masala recipe from Food.com.
Provided by Scarlett516
Categories Asian
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Toast and grind all the spices together.
- Store in a tightly sealed jar for several months.
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