Homemade Garam Masala Powder Recipes
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
HOMEMADE GARAM MASALA POWDER
Homemade Garam Masala Powder accessible at your fingertips in your kitchen which gives a fresh taste to your dishes..
Provided by seenakoshy
Categories Asian
Time 13m
Yield 1 cup, 5 serving(s)
Number Of Ingredients 14
Steps:
- Take all your spices, pick and clean it.
- Take a non-stick pan and all spices inches.
- Toast all Grind them all together by stirring it continuously. Don't brown it.
- Remove from the stove and keep on stirring until the heat of the pan is reduced and the spices are cool.
- Once it completely cools down to room temperature, transfer it to a mixer bowl and add salt too.
- Grind it to make a fine powder.
- Store the ground mixture to a plate and let it cool down. Once it is completely cool, transfer it to an air tight container.
Nutrition Facts : Calories 49.8, Fat 2, SaturatedFat 0.3, Sodium 13.4, Carbohydrate 9.7, Fiber 4.7, Sugar 1.1, Protein 1.9
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
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