Garam Masala Powder

An Aromatic blend of spices - the essence of Indian Food. 

 

        The basic concept of blending of different spices and masala is not only enhancing the flavor and aroma but also its physiological action beneficial to our system for e.g they act as a stimulus to our digestive system and help in digestion in many ways. 

 

        The name Garam means ‘heating the body’. In Ayurvedic Medicine also it is used for the same reason. The origin of using Garam Masala Powder for cooking purposes started by Mughals in their traditional dishes.

 

 

        Every region of India has maintained some sort of their version of Garam Masala Powder by adjusting the Proportion and types of spices used. There is no authentic recipe as such which someone can claim. 

 

 

        Garam Masala Powder is comprising of the base body, aromatic fragrance & earthy flavor of various spices.

 

Base body - Coriander Seeds and Cumin Seeds are the base body element of Garam Masala Powder. Coriander also helps to maintain balance by controlling the heat level of other spices. Cumin can be used in two forms regular white cumin and Caraway Seeds(black /Shahi Jeera). White cumin helps to get body whereas caraway seeds help the body as well as floral flavor to the Masala.

 

Aromatic fragrance - Clove, Star Annie, Green Cardamom and Mace gives that fruity aromatic fragrance to the Garam Masala Powder.

 

Earthy Flavour - Cinnamon, Black Peppercorn, Bay leaf, Black Cardamom & Stone Flower gives that sharp earthy flavor to the Garam Masala Powder. 

 

For Colour dry red Chilli preferably Bedagi Chili can be used. But it is completely optional. Classically red chili is not part of Garam Masala. Bedagi Chili has nice color and competitively less spicy. I preferred using in seedless form.     

 

 

           Garam Masala Powder can be added during the cooking process is going on or even end of cooking. Using of Garam Masala Powder need to be cautious. Lesser the better. Adding more might unbalance the whole taste of the dish. 

 

        Garam Masala Powder is very Common among Indian families. Every kitchen has Garam Masala Powder and the majority of them having their own secret recipe for making it. The recipe which is carry forward being as a Family legacy, an emotional bonding. 

 

 

Here, I am making a humble attempt to share my homemade Garam Masala recipe for the reference. 

 

 

                                               Garam Masala


Ingredients:                                                                                       

Coriander Seeds                       200 GM

Cumin Seeds                            150 GM

Caraway Seeds(Shahi Jeera)    50 GM

Cinnamon Stick                         50 GM

Bay Leaf                                    20 GM

Green Cardamom                      50 GM

Black Peppercorn                      40 GM

Clove                                         40 GM

Star Anni                                    40 GM

Black Cardamom                       40 GM

Mace                                          30 GM

Poppy Seeds                             40 GM

Nutmeg                                      05 GM

Bedagi Chilli                              15 GM


Process:  

1. Dry roast all the spices separately on low heat. Allow all spices to cool down completely.

2. Grind it in a blender jar. 

3. Store it in an airtight container.  

 


Chef’s Tips - 

 

1. While roasting, do not completely roast it. Do it 70 -80% only and allow the spices to cool down before grinding in a blender jar. 

2. Sprinkle little salt while roasting spices, it helps to hold the flavor post grinding.

 

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