(From Hindi) Garam means “heat” and Masala means “mixture”. It can be a spicy mix, but is meant to warm the body, facilitate the speeding up of one’s metabolism and create a healthier inner self.
Garam Masala is traditionally added near, or at the end of, preparing the Indian dish. There are literally 1,000s of combinations varied from Indian household to Indian household. I made my own mixture while cooking for Bri Mya in the Mountains of Asheville, NC in her Monastery.
You can keep this spice mixture in an airtight container, in the fridge, for about 3-4 months (if it lasts that long). Use it as a dry rub for any meats, fish or poultry; or any traditional Indian dishes. Keep it for yourself, or make a big batch and share with the ones you love.
3 tsp ground ginger
2 Tbsp ground cardamom (or 15 ground cardamom pods)
15 whole cloves
1 tsp mace
2 large cinnamon sticks
3 Tbsp cumin seeds
2 Tbsp coriander seeds
1 Tbsp fennel seeds
1 tsp black peppercorns
1 tsp white peppercorns
1 tsp Fenugreek seeds
3 bay leaves
3 Tbsp turmeric
Place all ingredients in a large saute pan and gently toast spices. Low heat is best as not to burn the cinnamon and delicate spices. Stir and toss to toast evenly.
Once the spices begin to release their oils (3-5 minutes), remove from heat and transfer to a cool cookie sheet pan.
When the spices have cooled, use a clean coffee grinder and pour all toasted spices in grinder and pulse until it forms a nice, semi-fine powder. You may also use a mortar and pestle and do it by hand; I recommend it this way to keep with traditional methods, and really connect with the spice mixture. Perform either way in separate batches if need be to make sure mixture is well combined.
Place in airtight container and store in a cool, dry place.Print This