Garam Masala

blueygirl

War Hero
I know that the simple answer is to go out a buy the ready prepared stuff, but as I like to try stuff I wondered is anyone had a tried and tested homemade version of garam masala.

Oh, any thoughts as to which of the ready prepared versions is best would also be good.
 
Plenty of recipes on the web depends on your individual taste, my missus makes her own all the time.

1 tbsp cardamom seeds, whole not pods
1 cinnamon stick, 2 inch
1 tsp black cumin seeds
1 tsp cloves, whole
1 tsp black peppercorns
1/4 nutmeg, average size

grind it in a spice or coffe grinder stick it in a jar with a tight fitting lid and keep it out of sunlight.


another one

1 tbsp cardamom seeds
1 2" long cinnamon stick
1 tsp black cumin
1 tsp cloves
1 tsp black peppercorns
1/4 nutmeg
1 tsp cumin seeds
1/2 tsp dried coriander seeds
1/2 tsp mace powder
1 piece star anise
1 long bay leaf

this one you roast the spices in a dry hot frying pan for about 30 seconds or untill the seeds start to pop then grind and stick in a jar, i like this one better.
 
adouglasmhor said:
this one you roast the spices in a dry hot frying pan for about 30 seconds or untill the seeds start to pop then grind and stick in a jar, i like this one better.

Definately don't over-do the dry roasting otherwise you get a dark, smokey taste (Unless you like that).
 
Fat_Cav said:
adouglasmhor said:
this one you roast the spices in a dry hot frying pan for about 30 seconds or untill the seeds start to pop then grind and stick in a jar, i like this one better.

Definately don't over-do the dry roasting otherwise you get a dark, smokey taste (Unless you like that).

Certainly not, just start to pop is what I should have said, sorry, not only smokey but bitter if you overdo it. Thanks for reminding me I should have been clearer.
 
adouglasmhor said:
1 tbsp cardamom seeds
1 2" long cinnamon stick
1 tsp black cumin
1 tsp cloves
1 tsp black peppercorns
1/4 nutmeg
1 tsp cumin seeds
1/2 tsp dried coriander seeds
1/2 tsp mace powder
1 piece star anise
1 long bay leaf

this one you roast the spices in a dry hot frying pan for about 30 seconds or untill the seeds start to pop then grind and stick in a jar, i like this one better.

I tend to use the second recipe with the exception that I don't use mace and nutmeg, usually one or the other, I also add black mustard seeds. I only ever make up enough for immediate use and grind it in a mortar and pestle, purely because I love the smell as I prepare it.
 

Dwarf

LE
Bearing in mind that masala is just the word for mixture, then why not have more than one made up for different recipies.
I have four different mixtures sitting on my shelves depending on what I want to do. it also saves time as now I have a potent curry mix, and a normal curry mix so I only have to shovel in a spoonful to get the desired result, subjaect to fine alterations of course.
 

spike7451

RIP
RIP
Markintime said:
adouglasmhor said:
1 tbsp cardamom seeds
1 2" long cinnamon stick
1 tsp black cumin
1 tsp cloves
1 tsp black peppercorns
1/4 nutmeg
1 tsp cumin seeds
1/2 tsp dried coriander seeds
1/2 tsp mace powder
1 piece star anise
1 long bay leaf

this one you roast the spices in a dry hot frying pan for about 30 seconds or untill the seeds start to pop then grind and stick in a jar, i like this one better.

I tend to use the second recipe with the exception that I don't use mace and nutmeg, usually one or the other, I also add black mustard seeds. I only ever make up enough for immediate use and grind it in a mortar and pestle, purely because I love the smell as I prepare it.

Near as dammit what I use,also in a food processor,blitz 3 large white onions & minimum 5 cloves of garlic into a fine paste & fry off then add the toasted Masala to that.
I also deep fry sliced onions till brown & crisp,sprinkle over the finished dish.
Spike
 

blueygirl

War Hero
spike7451 said:
Markintime said:
adouglasmhor said:
1 tbsp cardamom seeds
1 2" long cinnamon stick
1 tsp black cumin
1 tsp cloves
1 tsp black peppercorns
1/4 nutmeg
1 tsp cumin seeds
1/2 tsp dried coriander seeds
1/2 tsp mace powder
1 piece star anise
1 long bay leaf

this one you roast the spices in a dry hot frying pan for about 30 seconds or untill the seeds start to pop then grind and stick in a jar, i like this one better.

I tend to use the second recipe with the exception that I don't use mace and nutmeg, usually one or the other, I also add black mustard seeds. I only ever make up enough for immediate use and grind it in a mortar and pestle, purely because I love the smell as I prepare it.

Near as dammit what I use,also in a food processor,blitz 3 large white onions & minimum 5 cloves of garlic into a fine paste & fry off then add the toasted Masala to that.
I also deep fry sliced onions till brown & crisp,sprinkle over the finished dish.
Spike

All sound fantastic - like Mark I'd probably choose either mace or nutmeg. Spike - I like the idea of the onion and garlic paste as well...

...mmmm...I feel a cook-fest coming on during leave next week :D
 
A simple side dish to all curries:- 2 large white onions, 6 cloves of garlic, 6 large firm tomatoes and 6 whole red chillies (de seeded for the non heteros), bosh the onions in the processor, blitz for 5 seconds, add garlic for a further 3 seconds add toms and chillies for 15 seconds, should leave a chunky chutney type dish, good for anything, sarnies, top of chips etc.
 

blueygirl

War Hero
Sainty - That's pretty much my standby salsa/salad/chutney/whatever recipe...add red wine and it makes a good sauce for pasta as well
 

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