garam masala powder

Indian garam masala is a aromatic spice blend used in Indian cooking. This recipe gives you garam masala that is very flavorful. It can be used in veg and meat dishes. Store it in a air tight glass jar and use up to a few months.

Garam Masala Recipe

coriander seeds ((35 grams) (daniya))

cumin seeds ((30 grams) (jeera))

green cardamoms ((17 grams) (elaichi))

cloves ((12 grams) (laung))

pepper corns ((9 to 10 grams) kali mirch)

cinnamon

fennel seeds ((8 grams) (saunf) (avoids acidity))

½ small nutmeg ((2 grams)

star anise ((chakri phool) (avoids indigestion))

black cardamoms ((1

strands mace ((javitri) (for flavor))

dried bay leaves ((tej patta))

Cleaning spices is an important step as it increases the shelf life of your garam masala. So Clean the bay leaf and inner part of cinnamon stick with a dry or damp cloth to remove dirt.

Break open the nutmeg and check for worms.

Pick and discard stones and debris from all the spices.

Preparation

Heat a pan &amp; add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.

Roast them on a low to medium heat without burning until they begin to smell good. Transfer to a plate.

Then add coriander seeds and roast until they smell good. Transfer this as well to the plate.

Then add fennel seeds, roast for 30 seconds then add cumin. Repeat roasting until cumin begins to smell good.

Transfer to the same plate and cool completely.

Roasting Spices

Add all of these spices to a spice grinder jar. Powder finely.

Sieve and powder the coarse spices again. Then repeat the sieve.

Store this garam masala powder in an air tight dry glass jar. You can use up the coarse bits of spices to make your masala tea.

How To Make Garam Masala

This quick Garam Masala spice blend takes 2 mins to make at home with everyday ground spices. No wHole spiced or grinding needed! Use it in Indian dishes, with roasted veggies, in soups, stews, curries, cookies and more.

Quick Garam Masala Spice Blend Recipe with ground spices

Tbsp coriander

tbsp cumin

tsp black pepper

cloves

tsp cardamom

tsp nutmeg

Mix all the ingredients and store in an airtight container for upto 2 months.Add 1 bay leaf, powdered for variation.&nbsp;

https://www.youtube.com/watch?v=sW_VxI79qCw

CURRY POWDER and GARAM MASALA

FULL RECIPE: https://www.veganricha.com/curry-powder-recipe/
https://www.veganricha.com/homemade-garam-masala-spice-blend-recipe/

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Easy Homemade Curry Powder Recipe and quick small batch Garam Masala. Ready in 2 mins. Adjust the ingredients to make your favorite spice blends. Use the seasoning in curries, dals, Indian food, roasted veggies, bowls, add to beans, hummus. 

Curry Powders vary by brands and ethnic influences (Caribbean, Japanese, Srilankan, British) and can be very Varied in terms of flavors and ingredients. The British/western Curry powder which is used for indianish curries, is not really used in authentic Indian food. It is often a blend of spices mixing some northern Indian and southern Indian spices.

There is no one blend used in all of Indian cuisine. Depending on the region, the blends vary in names and spices. Garam masala, Goda masala, Sambhar Powder, Kashmiri Garam masala etc. The dry masala(blend)s which can be thought of as  regional curry powders are used to make specific curries. The Indian market also has picked up on the popularity of this naming as well and you will find “curry powders” such as Madras Curry powder, Kashmiri Curry powder, vindaloo curry powder etc which as basically versions of kashmiri garam masala, vindaloo masala etc. 

This is my version of the generic curry powder for Indian curries. I build up the recipe with the garam masala for more Indian flavor profile. You can adjust the flavor based on your preference with additional cinnamon, turmeric or heat.

******MORE SPICE BLENDS FROM THE BLOG******

CAJUN SPICE RECIPE: https://www.veganricha.com/cajun-spice-recipe/

GINGERBREAD SPICE MIX: https://www.veganricha.com/gingerbread-spice-mix-recipe/

PUMPKIN PIE SPICE: https://www.veganricha.com/recipe-pages/pumpkin-pie-spice-recipe/

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CURRY POWDER and GARAM MASALA | Vegan Richa Recipes

Authentic Homemade Garam Masala Recipe that can be made in no time, with fragrant toasted whole spices. Elevate your Indian cooking to a whole new level with this easy Punjabi Garam Masala!

Garam Masala Recipe (Easy & Authentic)

Cumin seeds (Jeera)

Black Peppercorns

Black Cardamom (Moti Elaichi)

Cloves (Laung)

Cinnamon (Dalchini) (each about 1.5 inches long)

Bay leaf (Tej Patta)

Ginger powder (2 gm)

Nutmeg (Jaiphal) (grate a little)

Heat a small skillet over medium heat. Once the pan is hot, add all the whole spices to it (except ginger powder and nutmeg).  

Toast the spices shaking the skillet every few seconds. Turn the geat to low. Cumin will turn reddish brown and bay leaves have become brittle. The mixture will also become fragrant. 

Transfer immediately to a bowl to cool. You don&#39;t want the spices to overcook and burn. 

Once the spices are completely cooled, then transfer to a spice/coffee grinder. Add the ginger powder and grind to a powder. Grate 1/4 tsp nutmeg and fold it in.  

Store in an airtight container in a cool dry place. 

Fragrant, intense and flavorful homemade garam masala recipe. Garam masala is an essential spice mix used to flavor and season Indian food.

Garam Masala Recipe (Homemade and Authentic)

cumin seeds (- 63 grams)

coriander seeds ((dhania)

fennel seeds ((saunf)

caraway seeds ((shahi

mace ((javitri) - 8 grams)

green cardamoms (- 4 grams)

black cardamoms (- 4 grams)

nutmeg ((jaiphal))

tej patta ((Indian bay leaf) - 2 grams)

dry ginger powder (- ground ginger (saunth), optional)

black pepper (- 20 grams)

rose petals ((optional))

First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.

Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don't use them.

Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.Instead of sun-drying, you can lightly roast/toast in a frying pan, all the whole spices until except for dry ginger powder (ground ginger) and rose petals.

While being sun dried, cover with a wire-meshed lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.

After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.

Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.

Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.

Then add the coarsely crushed nutmeg powder.

Next add 2 tablespoons ginger powder. If you plan to roast/toast the spices for making garam masala, then do not roast ginger powder.

Grind to a smooth powder. You can grind in 1 or 2 batches.

If using dried rose petals, then add them at this step. If you don't have rose petals then skip adding them. Again grind.

If you want, you can sift it and grind the tiny bits left on the sieve.

Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.

Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe yields about 190 grams of garam masala.

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