Basic Garam Masala (Indian Spice)
Recipe: #26301
June 22, 2017
Categories: Indian, Fat Free, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices, more
"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"
Original is 1 serving
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Break the cinnamon sticks into pieces. Crumble the bay leaves.
Step 2
Heat a heavy frying pan and after 2-3 minutes put in the whole spices.
Step 3
Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning.
Step 4
Leave to cool, then grind and blend with the mace.
Step 5
In an airtight container, the mixture will keep for 3-4 months.
Step 6
*To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves.
Step 7
*For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.
Step 8
*For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
Step 9
*For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground turmeric, and double the amount of coriander seeds.
Tips
No special items needed.
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