Basic Garam Masala (Indian Spice)
June 22, 2017
"This is a version of the most common type of garam masala used throughout Uttar Pradesh and the Punjab.It is a spicy, pungent blend which goes well with onion-based sauces for meats and poultry. Change the proportions to suit your taste and the dish. Makes 1/2 cup"
- Serving Size: 1 (218.8 g)
- Calories 298.2
- Total Fat - 12.3 g
- Saturated Fat - 2.3 g
- Cholesterol - 41.9 mg
- Sodium - 133.1 mg
- Total Carbohydrate - 46.5 g
- Dietary Fiber - 28.6 g
- Sugars - 1.1 g
- Protein - 19.2 g
- Calcium - 560.3 mg
- Iron - 11.3 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.2 mg
Break the cinnamon sticks into pieces. Crumble the bay leaves.
Heat a heavy frying pan and after 2-3 minutes put in the whole spices.
Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning.
Leave to cool, then grind and blend with the mace.
In an airtight container, the mixture will keep for 3-4 months.
*To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.
*For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.
*For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
*For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground turmeric, and double the amount of coriander seeds.
Tips & Variations
No special items needed.