how to make garam masala at home
Garam masala is an aromatic spice mixture that forms the backbone of many Indian dishes. If you have ever wondered how to make garam masala at home, will walk you through the step-by-step process, allowing you to create a fresh and delicious mixture that you can customize to suit your taste.
Making Masala is not very difficult, and understanding spices isn’t so difficult either, and you can make the world’s best garam masala by reading this blog in 5-10 minutes. By tasting any food , you can understand what spices are used in it and how to prepare the spices.
Today we will learn about making garam masala at home . we need spice for it
Why is Garam Masala called Garam Masala?
Garam masala is not named for being heated or added to hot dishes. Instead, it gets its name because the spices used in garam masala have warming qualities. These spices can help heat your body, making them especially popular in winter when you need warmth.
In essence, garam masala is a spice mix that is traditionally used to warm you up, not just in cooking but also in terms of your body’s temperature. So, the next time you enjoy a dish with garam masala, remember that it’s all about keeping you warm!
What is Garam Masala?
When making garam masala, the key ingredients are coriander seeds and cumin seeds. These spices are better for your body and add great flavor!
Here are some important tips for making garam masala:
Roasting: Always roast the spices separately. This enhances their flavors.
Don’t Overcook: Roast the spices to about 70-80%. If you cook them completely, they might burn in the mixer.
Drying: After roasting, let the spices dry before putting them in the mixer.
By following these steps, you’ll create a delicious and healthy garam masala!
Garam masala translates to “hot spice mixture” in Hindi. Masala is a mixture of different spices that provides a rich and complex flavor. It is commonly used in Indian cooking to enhance the flavor of curries, stews and rice dishes. There are many benefits of making garam masala at home.. First, you get to control the freshness and quality of the spices
Cumin ( jeera )
I’ll use two types of cumin: white cumin and black cumin (also known as Shahi Jeera).
Fun Fact: The name “Shahi Jeera” comes from the Urdu word “Siyah,” meaning black. So, it’s really just “black cumin,” and there’s nothing royal about it!
Mixing the Cumin
- Use about 3 parts white cumin and 1 part black cumin.
- White cumin is good for your body, while black cumin adds a floral aroma and extra health benefits.
Building the Spice Mix
Now that we have our cumin base, it’s time to add fragrant spices. There are two types of fragrances we can use:
Earthy Spices & Fragrant Spices
I’ll be using a mix of earthy spices and fragrant spices.
Earthy Spices
On one side of the plate, we have the earthy spices:
- Black cardamom
- Black peppercorn
- A little bit of cinnamon
- If you have stone flower, you can skip the black cardamom.
- Green cardamom can also work, but we want that smoky flavor, which is why we’re using black cardamom.
Fragrant Spices
On the other side of the plate, we’ll add the fragrant spices:
- Green cardamom
- Cloves
- Star anise
- Mace
- Bay leaves for additional earthy flavors
By organizing the spices this way—earthy on one side and fragrant on the other—you’ll create a balanced and flavorful garam masala!
When making garam masala, I like to use Byadgi red chilies. These chilies are perfect because they add a wonderful aroma and vibrant color without being overly spicy.
Key Points:
Chilies Are Optional: Traditional garam masala doesn’t include chilies, so feel free to skip them if you prefer. I add a bit for color, but it’s completely up to you.
Removing Seeds: If you want to reduce the heat, simply remove the seeds from the chilies. This way, you can enjoy the beautiful color without the extra spiciness.
Rest of the Spices: Now, it’s time to add the rest of your spices.
- When roasting your spices, add a little salt. This helps maintain the aroma of the spices even after grinding.
Ingredients for Garam Masala
To make homemade garam masala, you’ll need the following spices:
- Cumin seeds (2 tablespoons)
- Coriander seeds (2 tablespoons)
- Cardamom pods (6-8 green, 2-3 black)
- Cloves (6-8)
- Cinnamon stick (1-2 inches)
- Black peppercorns (1 tablespoon)
- Nutmeg (a pinch, optional)
- Dried bay leaves (1-2, optional)
- Byadgi red chilies ( 2-4 pcs optional)
What Are Essential Oils?
Essential oils are the natural oils in spices that hold their flavor and fragrance. That’s why we use oil for tempering—so the fragrance of the spices gets absorbed.
Important Tips:
- Don’t overheat your spices. If they get too hot, you’ll lose their fragrance and be left with a bland spice mix. Remember, if your spices lose their aroma, you’ll be disappointed.
- Once your spices are roasted, let them cool for about 70% before grinding. If you grind them while they’re still hot, they’ll become too hot and won’t blend well.
While your spices are cooling, remember these easy tips for the best results
How to make garam masala at home
Equipment
- Spice grinder (mixer grinder)
- fryingpan
- Airtight container
Ingredients
- Cumin seeds 2 tablespoons
- Coriander seeds 2 tablespoons
- Cardamom pods 6-8 green, 2-3 black
- Cloves 6-8 pcs
- Cinnamon stick 1-2 inches( 2-3 sticks)
- Black peppercorns 1 tablespoon
- Nutmeg a pinch, optional
- Dried bay leaves 1-2, optional
- dry red chilly 2-4, optional
Instructions
Measure the Spices
- Start by measuring out the spices. For a basic blend, use the quantities listed above. you can adjust the amount as per your requirement to make the masala
Salute the Spices
- Salute the spices is an optional step but highly recommended. It brings out the essential oils and enhances the flavors. Here’s how to do it:
- Heat a dry frying pan over medium heat.
- Add the spices (cumin seeds, coriander seeds, cardamom pods, cloves, cinnamon stick, and black peppercorns).
- Salute them for about 2-3 minutes, stirring frequently until they become fragrant. Be careful not to burn them.
Powder the Spices
- Once toasted, let the spices cool for a few minutes. Then, transfer them to your spice grinder.
Video
Notes
- Summer: Add about half a spoon of fennel seeds. Fennel is a cooling spice that helps keep your body cool in hot weather.
- Winter: Use half a nutmeg. Nutmeg provides warmth and helps heat the body during cold months.
Easy and Simple Guide to Masala Blending
The art of masala blending involves understanding three key categories of spices:
- Body: These spices provide the main flavor and texture.
- Fragrance : These add depth and richness to your blend.
- Aroma: These spices give your masala its wonderful fragrance.
By focusing on these three categories, you can create a delicious garam masala. If you have the time, take the opportunity to make your own. You can make any kind of masala using this method.
How to store garam masala ?
- Store it in an airtight container to protect it from moisture and light.
- Keep it in a cool, dark place, like a pantry or cupboard.
When stored properly, garam masala can last up to six months. However, for the best flavor, try to use it within three months. Never leave the box of garam masala open because once it comes in contact with moisture , our spice gets spoiled and soggy very quickly.
Where can we use homemade garam masala ?
Indian masala is used in every kitchen in India, and people add it to their food to enhance its taste .Spices are used in paneer tikka, chicken tikka and all other types of kebabs in Indian food to give it a good flavour. By adding the right amount of spices, a good taste can be brought out.
Garam masala is also used a lot in Indian snacks like samosa, apart from that this spice is used in almost all your Indian food items or decisions.
Rice Dishes: also used in briyani and pulao.
