Indian Garam Masala Recipe (2024)

FAQs

How much garam masala is enough? ›

But do note that for 4 to 5 servings of any given recipe, about ¼ – ½ teaspoon of this garam masala is all you need; remember, the spice blend is very strong. The old adage that “less is more” really rings true here. Avoid adding too much garam masala to your dishes, or you'll risk the flavors being out of whack.

Garam masala is the mixture obtained by mixing various spices. Garam masala is prepared using spices such as cardamom, clove, cumin seeds, cinnamon, black pepper, dry ginger, etc. The mixture of spices is placed on mortar and are grinded using pestle to prepare garam masala.

Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder.

Garam Masala is great taste enhancer. But it is very GARAM (hot) for our body if taken excessively. Too much garam masala gives a slight bitter flavour, Also a lot of people do not like very strong flavours. That would be about 1/2–1 level teaspoon, depending on the dish.

How to use Garam Masala. As I mentioned, even a pinch of this makes any food flavorful. But if you are using to make any spicy curries, biryanis, veg curries, paneer recipes or meat curries, then 1 to 1½ tsp of this with an equal amount of coriander powder goes right for a 3 to 4 serving dish.

Heating on high will only burn your spice, and you will be left with the burnt smelling masala. Add the garam masala in the end when it comes to putting your spice mix in your food preparation. You can, of course, experiment with the recipe and try adding it at other stages.

It can be added at the start of cooking, but it's more usual to add it at the end or to sprinkle it over food just before it's served, a little like salt and pepper.

It's at once utterly confusing and incredibly simple. Masala means mixture of spices. So, a mixture of warming spices roasted and then ground down to a fine powder is a Garam Masala. A mixture of spices that are slightly tart and perfect paired with chickpeas roasted and ground down is a Chana Masala.

Store the garam masala in an airtight container in a cool, dry, dark place (such as a pantry or spice cabinet) for up to six months.

What is a good substitute for garam masala? ›

Cumin mixed with allspice: This two-part blend makes sense if you think about it. Allspice's flavor is reminiscent of cinnamon, cloves, nutmeg, and pepper—mixed with cumin, that's a pretty darn good garam masala substitute.

Traditional garam masala recipes nearly always includes peppercorns, cloves, cinnamon, cardamom, and cumin. However, it may also include nutmeg, coriander, star anise, and/or dried chilis. Less commonly it may contain turmeric, saffron or fennel, or even ground nuts or garlic and onions.

Garam masala is believed to have originated in Northern Indian cuisine, where it is especially found in traditional Mughal dishes. In Ayurvedic medicine, the spices in garam masala are warming1, meaning that they increase the metabolism (rather than being hot in flavor).

Star anise is widely used in Indian cuisine where it is a major component of garam masala spice mix. It is used in biryani and masala chai all over the Indian subcontinent. Star anise enhances the flavour of meat. Apart from its use in sweetmeats and confectionery, it combines especially well with meat and poultry.

Using too much garam masala: Garam masala is a strong spice blend, so a little goes a long way. If you use too much, your dish will be too spicy and overwhelming. Adding garam masala too early: Garam masala should be added towards the end of cooking, when the flavors have had a chance to develop.

As everybody knows garam masala is mostly beneficial but sometimes it can also cause harm. The excessive and continuous consumption of garam masala may lead to problems such as piles, heartburn, acidity, and stomach burn.

Add 1-2 spoons of lemon juice to any dish prepared with vegetables and cook it for a few minutes on low flame and it will bring down the hot spicy taste of garam masala. Cashew or almond paste can also be used to balance the taste of garam masala in both vegetarian and non-vegetarian dishes.

Enhances the process of digestion

Consequently, give the spice mixture a try in daily meals if one wishes to reap this benefit. Additionally, some research implies that the warming effects of garam masala may also aid in boosting the body's metabolic rate. Health will unquestionably improve as a result of this.