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Garam Masala

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TasunkaWitko View Drop Down
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    Posted: 11 July 2015 at 14:47

Garam Masala

Ground Spice Mixture


From Time/Life’s Foods of the World - The Cooking of India (1969):


To make about 1.5 cups:


5 three-inch pieces cinnamon stick

1 cup whole cardamom pods, preferably green cardamoms

1/2 cup whole cloves

1/2 cup whole cumin seeds

1/4 cup whole coriander seeds

1/2 cup whole black peppercorns


Preheat the oven to 200°F. Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a jelly-roll pan or large shallow roasting pan. Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture two or three times with a large spoon. Do not let the spices brown.


Break open the cardamom pods between your fingers or place them one at a time on a flat surface and press down on the pod with the ball of your thumb to snap it open. Pull the pod away from the seeds inside and discard it. Set the seeds aside.


Place the roasted cinnamon sticks between the two layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed.


Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed.


Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder. If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending. As each cupful of spices is ground, transfer it to a jar or bottle with a tightly fitting lid.


Garam masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 or 6 months.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2015 at 14:54
Here is Brook's (HostoricFoodie's) "house recipe" for garam masala, along with some great notes:

Quote Brook's Garam Masala:

There are, literally, hundreds of spice combinations used to create garam masala. Every Indian housewife and cook has their own. This one comes from Suvir Saran, founder of the first non-Japanese Asian restaurant in New York to win a Michelin star.

The rosebuds, though optional, do lend an interesting floral note to the blend...I recommend including them. 

Don’t worry about not having a spice mill; you can grind these readily enough using a mortar and pestle.

Note how this combination provides all the flavors of a good curry, but with none of the heat Indian curries are known for.... Saran describes it as being the Herbes du Provence or Five Spice powder of Indian food.

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

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 chili in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2.5 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.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2015 at 17:40
Another garam masala recipe, provided by Brook:

Quote This one comes from the book, International Cuisine, and is slightly simpler than Suvir Saran’s:

Garam Masala

1/2 teaspoon grated nutmeg
2 tablespoons cardamom seeds
2 tablespoons whole cloves
2 tablespoons cumin seeds
1 tablespoon coriander seeds
2 tablespoons black peppercorns
A 3-inch piece of cinnamon stick
4 bay leaves

Dry roast the seeds. Grind everything to a powder. Store in an airproof container.
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gracoman View Drop Down
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Post Options Post Options   Thanks (1) Thanks(1)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2015 at 18:46
A recipe and technique for smoked garam masala
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priya456 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote priya456 Quote  Post ReplyReply Direct Link To This Post Posted: 21 July 2017 at 01:00
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.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 July 2017 at 06:34
Priya, do you have a mix you particularly like? How about posting it, especially if it's much different than any of those above.
But we hae meat and we can eat
And sae the Lord be thanket
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