It is an Indian spice blend that is very commonly used in Indian cooking. All the warm spices get toasted and then cooled down before you grind it. It brings a warm flavor to your dish and is said to also increase metabolism.
Is there one variety of Garam Masala?
NO! Most household will prepare garam masala at home and oven it gets their own twist based on what whole spices they have or like to use. I grew up mostly enjoying Bengali Gorom Moshla which used just three whole spices. Just how one dish can be prepared in several different ways in different regions of India, so are our spices and spice mixes. It’s warm, floral, hint of sweetness from mace flower and cinnamon, and mild heat from dry red chili and black pepper.
Ingredients you need for Garam Masala
Cumin SeedsCoriander SeedsCinnamon SticksGreen Cardamom and Black CardamomMace flowerBay leafBlack PepperDry red chiliStar Anise
Also, don’t prepare this spcie mix using powdered spice mixes. You need to roast these whole spices and then grind it to powder.
Steps to prepare
It’s a quick three-step process. 1 - Dry roast the whole spices. Keep in mind that if you are making a very big batch, then dry whole the small seeds separately and the other whole spices separately. 2- When dry roasting, remember to toss it around and roast in medium low heat so it doesn’t get burnt. 3- Once the whole spices are cooled down, grind in a coffee grinder or any dry-spice grinder. Literally translated as “hot spices,” this quintessential spice mix isn’t about heat in the chili sense, but rather about the warming effects it has on the body. This spice mix is a staple in Indian households and has found its way into kitchens around the globe. Experiment with your own blend and let the magic of garam masala transform your cooking.
