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Garam Masala

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Garam Masala

Garam Masala, a quintessential spice blend, originates from the Indian subcontinent and finds its place in a myriad of curry and dal recipes. Unlike masalas added during cooking, this warm mixture is often used as a finishing touch, sprinkled just before serving. It enhances the depth and complexity of dishes, bringing a burst of aromatic warmth that is both subtle and profound.

The blend's key components—coriander, cumin, cardamom, cinnamon, cloves, and black pepper—combine to create a symphony of flavors. Each spice contributes its unique note: coriander's citrusy brightness, cumin's earthy warmth, and cardamom's sweet fragrance, balanced by the warmth of cinnamon and cloves. Garam Masala should evoke a sense of cozy comfort, cloaking each dish in its fragrant embrace.

Ingredients

  • 2 tbspcoriander seeds
  • 1 tbspcumin seeds
  • 1 tbspcardamom pods
  • 1cinnamon stick
  • 1 tspcloves
  • 1 tspblack pepper
  • 1 tspfine sea salt

Method

  1. Place a dry, heavy-bottomed skillet over medium heat. Add 2 tablespoons of coriander seeds, 1 tablespoon of cumin seeds, 1 tablespoon of cardamom pods, 1 cinnamon stick, 1 teaspoon of cloves, and 1 teaspoon of black pepper. Stir the spices continuously with a wooden spoon to ensure even toasting. You'll know they're ready when the coriander seeds start to pop and a warm, rich aroma fills your kitchen.
  2. Remove the skillet from the heat and transfer the toasted spices onto a plate to cool completely. This cooling step is crucial as it prevents the spices from releasing moisture when ground, which can lead to clumping and spoilage.
  3. Once the spices have cooled, place them into a spice grinder or a mortar and pestle. Add 1 teaspoon of fine sea salt. Grind the mixture until it reaches a fine, even consistency. The salt helps to enhance the flavors and acts as a natural preservative.
  4. Transfer the ground garam masala into an airtight container. Ensure the container is completely dry before adding the spice blend to prevent any moisture from affecting its shelf life.
  5. Store the container in a cool, dark place, such as a pantry or a cupboard, away from direct sunlight. This helps preserve the aroma and potency of the spices.
  6. For the best aroma and flavor, use your homemade garam masala within a few months. Sprinkle it as a finishing touch on curries and dals to enhance their warmth and depth.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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