Paki 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

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 - AROMATIC KASHMIRI SPICE BLEND FOR SPICY COOKING!



Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking! image

Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardised" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon!

Provided by French Tart

Categories     Nepalese

Time 35m

Yield 1 Small Jar

Number Of Ingredients 10

30 green cardamom pods, seeds taken from
15 whole cloves
5 black cardamom pods (optional)
4 cinnamon sticks
5 tablespoons black cumin seeds or 5 tablespoons normal cumin seeds
2 tablespoons coriander seeds
1 tablespoon fennel seed
2 teaspoons black peppercorns
1/2 teaspoon fenugreek seeds
1/2 whole nutmeg, broken into small pieces

Steps:

  • Bash the nutmeg in a plastic bag with a rolling pin to break it into several smaller pieces!
  • Remove the seeds from the Cardamom pods - again, a gentle bash with a rolling pin will suffice, or use a pestle and mortar.
  • Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly.
  • As soon as the aroma from the spices is released, remove the pan from the heat. (This step is essential to release the aromatic oils from the spices.).
  • Working with only a small quantity at a time, put the spices in an electric blender or coffee grinder and grind them to a fine powder. (Takes about 30 to 40 seconds per handful of spices).
  • Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for about 2 - 3 months with no adverse affects to the flavour and fragrance.
  • Use as directed in recipes that call for garam masala.

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