Easy Garam Masala Recipes

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EASY GARAM MASALA



Easy Garam Masala image

This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.

Provided by KitchenBarbarian

Categories     World Cuisine Recipes     Asian     Indian

Time 5m

Yield 12

Number Of Ingredients 7

1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Nutrition Facts : Calories 5.8 calories, Carbohydrate 1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg, Sugar 0.1 g

GARAM MASALA



Garam Masala image

Provided by Food Network

Categories     main-dish

Yield 3/4 cups

Number Of Ingredients 8

1/4 cup cumin seeds
1/4 cup coriander seeds
1 1/2 tablespoons cardamon seeds
2 whole cinnamon sticks, 3 inches long
1 1/2 teaspoons whole cloves
3 tablespoons black peppercorns
4 bay leaves, broken up
1/2 teaspoon mace (optional)

Steps:

  • Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;

GARAM MASALA



Garam Masala image

Provided by Food Network

Time 5m

Yield 1 jar

Number Of Ingredients 6

4 dried bay leaves
7 black cardamom pods, seeds only*
1 teaspoon whole black peppercorns
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
5 whole cloves

Steps:

  • Every Indian chef has their own version of this classic spice mix.
  • Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.

GARAM MASALA



Garam Masala image

Provided by Aarti Sequeira

Time 10m

Yield 1/2 cup

Number Of Ingredients 4

1/4 cup green cardamom pods
4 black cardamom pods
3 large cinnamon sticks, preferably Ceylon, broken into pieces
2 tablespoons whole cloves

Steps:

  • Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
  • Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.

QUICK GARAM MASALA



Quick Garam Masala image

A quick and easy method for making the classic spice mix. I have often used this when I was in a hurry, and didn't have time to grind my spices.

Provided by PalatablePastime

Categories     Asian

Time 8m

Yield 2/3 cup

Number Of Ingredients 7

3 1/2 tablespoons ground cardamom
2 1/2 tablespoons ground cinnamon
1/4 cup ground cloves
1/4 cup black pepper
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon freshly grated nutmeg

Steps:

  • Place ingredients in a small dry skillet.
  • Heat over low heat, stirring, just until aromatic, but do not burn.
  • Cool, and store in an airtight container until needed, no more than 3 months.

Nutrition Facts : Calories 435.6, Fat 15, SaturatedFat 3.5, Sodium 139.3, Carbohydrate 96.9, Fiber 49.1, Sugar 2.4, Protein 12.6

GARAM MASALA CHICKEN



Garam Masala Chicken image

This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.

Provided by breezermom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
4 (3 ounce) skinless, boneless chicken breast halves
1 bunch green onions, chopped
1 ½ cups chopped tomatoes
1 teaspoon garlic salt
¼ cup water
2 teaspoons garam masala, divided

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
  • Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g

GARAM MASALA



Garam Masala image

In India, just about every home has its own recipe for garam masala, which is the most common spice blend in the country and a cornerstone of the cuisines of South Asia. This recipe, which is sweeter and more minimalist than many other versions, is adapted from Floyd Cardoz, the pioneering Indian chef who opened Tabla and Bombay Bread Bar in New York. Versatile and aromatic, this blend can be used in everything from curries and dal to pumpkin pie and gingerbread.

Provided by Melissa Clark

Categories     condiments

Time 20m

Yield 1/4 cup

Number Of Ingredients 7

10 green cardamom pods (1 gram)
4 black cardamom pods (5 grams)
6 whole cloves (1 gram)
2 (2-inch/5-gram) cinnamon sticks, broken into pieces
3 whole mace blades/arils (3 grams), see Note
3 whole star anise pods (2 grams)
3 bay leaves, preferably Indian

Steps:

  • Heat oven to 300 degrees. Spread spices on a small rimmed baking pan and toast until fragrant, 5 to 7 minutes. Transfer pan to a rack and let the spices cool.
  • Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY



Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stock pot or dutch oven over medium-high heat.
  • Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
  • Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
  • Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
  • Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
  • As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
  • Once covered, cook for 15 minutes while stirring occasionally.
  • Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
  • Serve over basmati rice or with a side of naan.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams

GARAM MASALA SPICE BLEND



Garam Masala Spice Blend image

I am always buying garam masala and it is very expensive, so finally I found this recipe. It is much less expensive than buying the premade product.

Provided by Michelle

Categories     World Cuisine Recipes     Asian     Indian

Time 17m

Yield 20

Number Of Ingredients 9

2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seed
1 teaspoon mustard seed
½ teaspoon whole cloves
2 dried red chile peppers, seeds discarded
2 tablespoons ground turmeric

Steps:

  • Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
  • Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

Nutrition Facts : Calories 8.2 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.4 mg

GARAM MASALA SPICE MIX



Garam masala spice mix image

Garam masala is an aromatic mixture of spices, used as a base in many Indian dishes, like curry, to bring flavour and warmth

Provided by Cassie Best

Categories     Condiment, Dinner

Time 5m

Yield Makes 1 small jar

Number Of Ingredients 8

2 tbsp coriander seed
1 tbsp cumin seed
2 tsp black peppercorn
2 tsp ground cinnamon or ½ cinnamon stick
1 tsp cardamom seeds (seeds from about 20 pods)
1 tsp fennel seed
½ tsp whole cloves
4 dried bay leaves

Steps:

  • Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
  • Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

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