Decoding Garam Masala, an Essential Indian Spice Blend
Most Indian recipes will list Garam Masala as one of its key ingredients, which literally translates to hot spices. You just don’t know it yet, but most of the spices that go into making Garam Masala, are already lurking in your pantry, or probably hiding somewhere in your spice drawer. While pre-packaged Garam Masala is available at specialty ethnic stores, it’s also equally simple to make this essential Indian blend in your own kitchen. And like all things homemade, you get to customize the blend to your family’s tastes.
So, here’s a crash course on making this spice blend along with my personal recipe for a homemade Garam Masala.
Let me introduce you to Garam Masala, a warm Indian spice blend made using 4-6 of what I like to call the warm spices (think of the warm comfort of cinnamon and nutmeg in an apple pie; they are also two important ingredients in my Garam Masala.)
Firstly, don’t let someone more familiar with Indian cooking convince you to think there is one definitive recipe for Garam Masala. The reality is that like with most Indian food, there is no one recipe for Garam Masala, although each chef, cookbook author, and home cook will insist their blend is the traditional or authentic version! For example, many versions of this blend will use bay leaf, while some will use mace or fenugreek in their recipe.
Except for a few common nuances, this blend and ratio of spices are unique to each cuisine of India; based more on regional cooking preferences and personal tastes, than on one definitive standard recipe. Since there is no absolute right way, you can’t really go too wrong with it, something we often discuss in my live cooking classes. So feel free to add or delete ingredients from my recipe below, to suit your tastes.
Chef Peri’s Garam Masala Recipe
Ingredients
3 tbsp whole cardamom
1½ tbsp black peppercorn
1½ tbsp cloves
1 tbsp cumin seeds
½ oz/12-15g cinnamon about 6 sticks, each stick 2 inches in length
1 whole nutmeg crushed
¼ teaspoon salt helps with taste and preservation
Instructions
Roast all the ingredients on a dry heavy bottom skillet for 3-4 minutes. Let your nose guide you; roasting brings out the oils in whole spices.
Using a spice or coffee grinder, grind the spices to a fine powder. Blend well and use as required in recipes.
Storing the Garam Masala Spice Blend
The aroma and taste of whole spices, freshly ground each time you need them, are irreplaceable but that is a lofty goal for busy modern home cooks. Instead, keep a bottle of the Garam Masala spice blend stored in a glass bottle in a cool dry place (that’s your pantry) for 6 months or longer; though it will lose some potency over time. Use as needed in your recipes.
Using Garam Masala Spice Blend
Here I’d say, unlike other spices, too much Garam Masala will upset your stomach faster than it will upset your tongue. Use this spice sparingly along with other Indian spices; a pinch at a time is best.
In Indian food, Garam Masala is found most often in meat dishes where the strong spices lend an amazing flavor. It is also used in small quantities in many Indian vegetable and meat preparations as well as Daals, the Indian lentil staple. This versatile spice blend can be used to spice up beverages like tea and hot chocolate, as a dry rub for meats, as a seasoning for roasted vegetables, and also in salad dressings.
Garam Masala Flavored Oil
Make a simple flavored oil by heating about 1 tbsp of cooking oil in a pan. When the oil is hot, turn off the flame and add about half a teaspoon of Garam Masala blend to the hot oil. Drizzle this flavored oil over warm cooked rice or meats, vegetables, and lentils.
