Garam Masala Recipes

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GARAM MASALA

Provided by Food Network

Time 5m

Yield 1 jar

Number Of Ingredients 6



Garam Masala image

Steps:

  • Every Indian chef has their own version of this classic spice mix.
  • Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.

4 dried bay leaves
7 black cardamom pods, seeds only*
1 teaspoon whole black peppercorns
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
5 whole cloves

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



Garam Masala image

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

1/3 cup green cardamom pods
5 cinnamon sticks (3-inch each)
1/4 cup whole cloves
2 tablespoons black peppercorns
2 teaspoons cumin seeds
1 teaspoon coriander seed
1/2 teaspoon freshly grated nutmeg

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



Garam Masala image

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

2 teaspoons cardamom seeds
4 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon dried chili pepper flakes
1/2 teaspoon peppercorn
1/4 teaspoon cinnamon

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



Garam masala spice mix image

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.

2 tbsp coriander seed
1 tbsp cumin seed
2 tsp black peppercorn
2 tsp ground cinnamon or ½ cinnamon stick
1 tsp cardamom seeds (seeds from about 20 pods)
1 tsp fennel seed
½ tsp whole cloves
4 dried bay leaves

GARAM MASALA

Provided by Food Network

Categories     main-dish

Yield 3/4 cups

Number Of Ingredients 8



Garam Masala image

Steps:

  • Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;

1/4 cup cumin seeds
1/4 cup coriander seeds
1 1/2 tablespoons cardamon seeds
2 whole cinnamon sticks, 3 inches long
1 1/2 teaspoons whole cloves
3 tablespoons black peppercorns
4 bay leaves, broken up
1/2 teaspoon mace (optional)

GARAM MASALA

Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern India and can be varied according to whim.

Provided by Suvir Saran

Categories     Quick & Easy     Spice     Seed

Yield Makes about 3/4 cup

Number Of Ingredients 11



Garam Masala image

Steps:

  • If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

1 tablespoon dried miniature rosebuds (optional)
A 1-inch piece cinnamon stick, broken into pieces
2 bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 tablespoon green cardamom pods
1 tablespoon whole black peppercorns
2 teaspoons whole cloves
1 dried red chile
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground mace

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