Garam Masala
Garam Masala is a blend of ground spices that is popular in Indian cuisine. From Hindi for “hot” or “heat” (garam) and “mixed spices” (masala), the term “heat” doesn’t mean spicy hot but rather refers to the Ayurvedic concept of warming spices that are meant elevate the body’s temperature and increase metabolism. Per Ayurvedic tradition food should not only taste delicious but also deliver health benefits.
There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, cumin, and fennel.
Another popular Indian spice blend is Tandoori Marsala. Garam Masala and Tandoori Masala play a significant role in Indian cooking and share similar ingredients. But the difference between the two is that tandoori masala contains spice from the chili powder while garam masala has more of a mild taste. Some recipes for tandoori masala include garam masala.
Emeril's recipe below is similar to other recipes I have seen on the Internet.
Garam Masala 2
This version comes from Mangoes & Curry Leaves, a book on Indian cooking by Jeffery Alford and Naomi Duguid.
1 tbsp black pepper
1/4 cup coriander seeds
1 tsp seeds from green cardamom pods
1 one-inch stick of cinnamon
Heat a cast-iron skillet over medium-high heat. Dry roast the peppercorns, stirring frequently, about 3-4 minutes until aromatic. Turn out into a bowl. Repeat with the remaining spices, roasting one at a time until fragrant and stirring to prevent burning. Grind the spices to a powder in a spice mill or coffee grinder. Let the powder cool completely in a bowl then transfer to a jar, seal tightly, label and date. Store in a cool dark place for no more than 3 months.
*Emeril's Garam Masala
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons cardamom seeds (grind whole pods - see Cook's Illustrated test results grinding the whole pod)
2 tablespoons black peppercorns
1 cinnamon stick, cut into pieces
1 teaspoon whole cloves
1 teaspoon grated nutmeg
In a saute pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan, often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg.
Yield: about 1/2 cup
Garam Masala
from https://www.daringgourmet.com/
4 tablespoons coriander seeds
4 teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 teaspoon green cardamom seeds
1/2 teaspoon black cardamom seeds
1 stick cinnamon , about 3 inches
2 star anise
8 whole cloves
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground mace (optional)
2 dried curry leaves (can substitute one large bay leaf)
Place the whole spices (reserving the ground nutmeg and mace) in a dry skillet and toast them over medium-high heat for several minutes, stirring frequently, until the spices are very fragrant and the lighter spices have become deeper golden in color. Note: Be careful not to scorch the spices or they will become very bitter.
Transfer the toasted spices to a bowl and let them cool completely.
Place the cooled spices in a coffee/spice grinder or a blender along with the ground nutmeg and mace. If you haven't already done so it is easiest to grind the cinnamon if you break it into pieces.
Grind the spices until you get a fine powder. Transfer the garam masala to an airtight jar and store in a dark place. Will keep for several months but for optimal flavor use them within a month or two.
This makes roughly 1/2 cup of garam masala.
The Magic Spice - Garam Masala
from indianfood.about.com
Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.
4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 ½ tsps black cumin seeds (shahjeera) - see note below
1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 - 1” pieces)
¾ tsp crushed bay leaves (Indian bay leaves)
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn off the flame and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place.
Note: Black cumin seeds (shahjeera) is from the plant, Bunium Persicum. It has a flavor half way between caraway and regular cumin and is difficult to find in the West. Just leave it out of the recipe if you don't have any.
