Garam Masala Powder is an authnetic spice blend used mostly in Indian Cooking. This Spice mix is made by grinding roasted whole spices, hence it is full of flavors. It is very fragrant and adds a nice aromatic taste to each and every recipe.
If unfamiliar, Garam Masala is one of the essential Indian spice blend, a fragrant combination of whole spices used to season many Indian dishes.
Grinding this right spices in the right quantity makes the Garam Masala more flavorful. It adds a nice aromatic smell to almost every Indian Recipe.
Apart from adding nice flavor to Indian cooking whole spices has numerous health benifits.Adding a pinch make the food more flavorful.
Garam Masala varies greatly across India, depending on the region, household and personal preference. While the ingredients almost remain the same in every household. Once you start making your own spice blend you will never go back to store bought mix ever again.
WHAT IS GARAM MASALA?
Garam Masala is originated in South Asia.
The term Garam means warming/hot and Masala means spice blend in Hindi.
Fresh whole spices are roasted to bring out the flavors and then grinded to a smooth powder. This spice blends stays longer when stored in an air tight container.
WHAT SPICES ARE IN GARAM MASALA?
- Coriander Seeds
- Cumin
- Black and Green Cardamom
- Black Peppercorns
- Cloves
- Bay Leaves
- Cinnamon
- Mace/Javitri
- Nutmeg
HEALTH BENIFITS OF GARAM MASALA
Ayurveda, an ancient Indian medicine system presumes the body’s well being is associated with the inner heat of the body. Different plants, spices etc.. are used for healing and balancing the body.
In ancient India, it is believed that proper incorporation of spices in food we take helps in the over all well being. Henceworth resulting in a balanced ,healthy body and soul.
Garam Masala is a blend of various spices where some spices generate heat, some purely aroma and some aid in digestion , inflamation etc..
Few healing benefits of the spices are as to
- boost immune system,
- lowering blood sugar,
- lowering inflamation,
- promoting weightloss,
- generating heat/ healing cold & cough.
In the winter months this spice mixture helps to generate heat in the body, adding a pinch of this masala to your daily food enhances flavor and adds nice taste to your daily dishes.
HOW TO MAKE GARAM MASALA POWDER?
Next dry roast add the rest of the spices one by one and dry roast them quickly again on a low flame. This time 2 – 3 minutes should do the trick. Stir continuously to avoid burning of spices, slightly roast them till nice aroma fills the air.
Cut the cinnamon sticks in small pieces before roasting, this will ease the roasting as well gridning.
Grate nutmeg as it might break the mixer/blender blade. It’s needed in lesser quantity so the whole may not be needed.
When the spices are completley cooled blend them to a smooth powder.
Also you can sift the poweder and grind the coarse spices again.
This garammasala powder stays fresh and fragrant for upto six months in an airtight jar.
The recipe can be halved, doubled or tripled. Make it in small bathces as this doesn’t take long to make it.
The measurments are scaled in grams. As cup sizes vary depending on the size of the spices. Some recipes works only well when measured accuratley. This is one such recipe of the kind.
If you do not have a kitchen scale and would like to make this powder, do comment or reach to me i can measure or number them out for you.
But this is a very versatile and flavorful recipe to try.
WATCH GARAMMASALA RECIPE VIDEO HERE
Garam Masala Powder
Equipment
- Blender or Coffee grinder
- Medium Pan
Ingredients
- 50 gms Coriander Seeds
- 10 gms Black Cardamom
- 10 gms Green Cardamom
- 10 gms Black Peppercorns
- 10 gms Cloves
- 10 gms Cinnamon
- 10 gms Cumin
- 15 no Bay leaves 12 large leaves or 16 small
- 6 gms Mace/Javitri
- 3 gms Nutmeg scape/crush ½ nutmeg
Instructions
- Crush Nutmeg using motor and pestal or use a knife to scape to powder.
- Crush Cinnamon sticks to small pieces
- In a medium pan dry roast coriander seeds in low heat for 4- 5 minutes. Add cumin seeds during the last minute. Set aside to let cool.
- In the same pan add rest of the spices for 5 minutes stirring evenly, except bay leaves and crushed nutmeg. Add bay leaves and nutmeg during the last minute.
- Remove aside and let cool completely.
- Grind to a smooth powder in a blender or coffee grinder.
- Store in an airtight container.
Notes
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