Garam Masala

Garam Masala
Garam Masala
Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern India and can be varied according to whim. Here, rosebuds (found in Indian or Middle Eastern markets) add an exciting floral note, but you can substitute black cardamom, fennel seeds (in the style of Kashmir), or a teaspoon of royal cumin (shahi or kala zeera, also found in Indian markets)—or just eliminate the roses altogether. Once you taste the difference that this simple powder makes in your cooking, you will find it worth the investment of cupboard space. As a rule (one that certainly gets broken at times), Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 3/4 cup
Indian Quick & Easy Spice Seed
  • 1/4 teaspoon freshly grated nutmeg
  • 2 bay leaves
  • 1/8 teaspoon ground mace
  • 2 teaspoons whole cloves
  • 1/4 cup cumin seeds
  • 1 tablespoon whole black peppercorns
  • Carbohydrate 20 g(7%)
  • Fat 6 g(9%)
  • Fiber 10 g(41%)
  • Protein 5 g(9%)
  • Saturated Fat 1 g(3%)
  • Sodium 32 mg(1%)
  • Calories 116

Preparation If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months. From American Masala: 125 New Classics from My Home Kitchen by Suvir Saran with Raquel Pelzel. Published by Clarkson Potter/Publishers, a division of Random House.

Preparation If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months. From American Masala: 125 New Classics from My Home Kitchen by Suvir Saran with Raquel Pelzel. Published by Clarkson Potter/Publishers, a division of Random House.

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