Vicky's Garam Masala
This is the mix of spices I ended up with after much enjoyable and fragrant experimentation for use in my curried dishes. Very important to get fresh spices, grind and roast them only when using them, if specified.
This is the mix of spices I ended up with after much enjoyable and fragrant experimentation for use in my curried dishes. Very important to get fresh spices, grind and roast them only when using them, if specified.
- ground (about 30) green cardamon pods
- ground (about 10) black cardamon pods
- 1/2 tsp ground cloves
- 1 tablespoon ground mace
- 2 tablespoon ground cinnamon
- 7 tablespoon ground cumin
- 2 tablespoon ground coriander seeds
- 1 tablespoon ground fennel seeds
- 1 tsp ground black peppercorns
- 1/2 tsp ground fennugreek seeds
- 1 tsp hot chili peppers (more if you want it hot!)
- 2 tablespoon paprika
- mango powder (optional)
- Carbohydrate 1.3321070625 g
- Cholesterol 0 mg
- Fat 0.402261125 g
- Fiber 0.670448440909386 g
- Protein 0.334951 g
- Saturated Fat 0.043105178125 g
- Serving Size 1 1 Serving (2g)
- Sodium 2.362009375 mg
- Sugar 0.661658621590615 g
- Trans Fat 0.063955234375 g
- Calories 8 calories
Step-by-step
- Roast fresh cardamon pods, and seeds at low temperature in a heavy bottomed pan (cast iron is great) for about 3 minutes each. Be sure they do not burn. Move pan around if necesarry. Discard any burnt seeds or pods.
- Grind each spice in a dedicated coffee grinder and then measure out amount specified. Store any excess in airtight glass containers and label clearly! (you might THINK you will remember which is which later, but.....)
- Mix up all spices by hand in a bowl and bottle in airtight glass containers and label.
- Store in a cool place out of direct sunlight.
- This masala is not very hot. If you like it hotter experiment with adding more chili peppers.
Using pre-ground grocery store powders instead of whole seeds in this recipe creates a flat, oxidized flavor profile devoid of the essential volatile oils required for authentic Indian spice blends. Making a balanced garam masala requires treating equipment limitations with respect, because a standard blade spice grinder pulverizes inconsistently while generating enough frictional heat to degrade delicate aromatics before blending. Cast iron pans distribute heat evenly during dry roasting, but maintaining a low temperature is mandatory to prevent scorching the delicate cardamom and cumin before they release their characteristic fragrances. When roasting whole pods and seeds, keep the pan in constant motion for precisely three minutes, discarding any black pieces immediately because a single burnt seed will impart a bitter taste to the entire batch. Blending distinct regional elements from Northern and Southern India into a cohesive powder has historically relied on balancing warming spices like cinnamon and cloves with cooling seeds like fennel, which moderates the intensity of hot chili peppers.
