:
you're reading...
Ingredients, Living Joyfully, Old Food Matters Site Recipe, Photo by Ganga, Spices, Tips

Spices: What is Garam Masala? | How to Make Garam Masala

A Note on Garam Masala

Garam Masala

Garam Masala is a mixture of spices, and the combinations vary with each household. It is basically Persian in origin, but is now indispensable in North Indian cuisine. “Garam” means “hot” and “Masala” means “spices”, so the mixture of spices are traditionally those that heat the body according to the ayurvedic system of medicine. They are all very aromatic as well. Commercial mixtures often cut down on the more expensive cardamom and fill up with the cheaper coriander and cumin. So, if you can, make your own (see below).

Generally, but not always, Garam Masala is sprinkled over food towards the end of the cooking to retain its aroma. The garam masala spices can also be used whole.

Garam Masala Blends

Dry roast all ingredients separately in a kadhai, wok or frying pan. Mix together and store in an air-tight container in the fridge. When required, grind the whole masala to a fine powder in a spice grinder or mortar, and use as directed. Store in an airtight jar.

Enjoy!

Namaskaram.

From the A Note On Series


About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Discussion

9 thoughts on “Spices: What is Garam Masala? | How to Make Garam Masala

  1. I love how you have classified these mixes. I also did not know that garam masala is Persian in origin. Thanks for enlightening me.

    Posted by Aneela Mirchandani | 13 February, 2014, 07:51

Trackbacks/Pingbacks

  1. Pingback: Feel Healthier and Happier during the Holiday Season - 13 February, 2014

  2. Pingback: Garam Masala | Drifting Traveller - 8 April, 2014

  3. Pingback: Richard’s Aloo Mattar Sukhe (Potato and Pea Dry Curry). From The Archives. April, 2001. | Heat in The Kitchen - 9 April, 2014

  4. Pingback: Ingredients: A Note on Raggi. | Heat in The Kitchen - 9 April, 2014

  5. Pingback: Ingredients: A Note on Green Mango and Green Mango Powder. From The Archives. | Heat in The Kitchen - 9 April, 2014

  6. Pingback: Eggplant Makhani, in a slow mood. Perfect for Autumn. | A Life (Time) of Cooking - 3 April, 2015

  7. Pingback: Pungent Kidney Bean Feijoada from Goa | A Life (Time) of Cooking - 5 October, 2015

  8. Pingback: Simple and Gentle Mung Dal Soup | A Life (Time) of Cooking - 14 October, 2015

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Join us on Facebook

Archives

Most Popoular Posts

Join me on Instagram @lifetimecooking

Late Summer Cooking - Salads and Vegetables 
#ontheblog #readitnow #latestpost #Salads #vegetables #vegetarian Afternoon meditation. #makeyourown #masalas #spices Oh the difference when you make your own. Mine has a deep deep aroma, the store bought one - hardly any. And oh the colour difference! 
Store bought ones skimp on the more expensive ingredients. 
#garammasala #spices #makeyourown #masalas This gorgeous fresh chutney is posted today. Enjoy!

#ontheblog #readitnow #latestpost #Indian #chutney #SummerFood Green tea relaxing time xx #tea Late Summer Cooking - Rice, Pasta and Grain Dishes. #latestpost #ontheblog #Summer #food #Recipes # Readitnow Buckwheat and Sprouts with Citrusy Dressing. Used the left over marinade from @ottolenghi 's  Pomelo Salad as dressing. Very wonderful. #Salads #Summer #breakfast #ottolenghi Peach and Tomato Salad, simply gorgeous, uniquely Summer. #ontheblog #latestpost #Summer #Salads Indian food for Late Summer. Enjoy! #latestpost #ontheblog #readitnow #Indian Indian Toasties are serious business, unlike the Aussie approach to sandwiches. Yesterday I made paneer with 1 lire milk. This arvo sauteed onion with chilli, lots, and tomato. Crumbled most of the paneer into the mix, added green coriander. Made toasties. Delicious. #snack #vegetarian #Indian #sandwich #toastie
Follow

Get every new post delivered to your Inbox.

Join 3,814 other followers

%d bloggers like this: