How to Make Garam Masala for Indian Dishes

One of crucial seasoning of Indian cuisine is garam masala. Garam masala has been used for thousands of years and adopted by nearby nations. Garam masala varieties to pair with different cuisines can be found all over southeast Asia.

To prepare garam masala, the spices are ground and then toasted in oven. Commercial made garam masala can be used, although they will not be as pungent. The freshly made toasted spice mixture is used quickly, and any leftovers are air-tight sealed and kept for no more than half a year.

Garam masala is usually added when the cooking process is almost done, so that the spicy, pungent flavor comes through better.

Ready-made garam masala can be found in most groceries stores. But many cooks agree that garam masala tastes better when it is made fresh.

Below are two garam masala recipes. A basic, and a more authentic kind.

Difficulty: Easy

Instructions

Things You'll Need:

• (Recipe 1, Basic)
• 2 tablespoons black pepper
• 1 tablespoon clove
• 2 tablespoons cinnamon
• 3/4 tablespoon brown cardamom
• 1 tablespoon cumin seeds
• 1 tablespoon Bay leaves grams
• 1/2 tablespoon coriander seeds
• (Recipe 2, Authentic)
• 1 tablespoon cardamom seeds
• One 2" long cinnamon stick
• 1 teaspoon black cumin (shahjeera)
• 1 teaspoon cloves
• 1 teaspoon black peppercorns
• 1/4 teaspoon nutmeg
• 1 teaspoon cumin seeds
• 1/2 teaspoon dried coriander seeds
• 1/2 teaspoon mace powder (javantari)
• 1 piece star anise
• 1 long bay leaf

1. - - Recipe 1, Basic - -
   
   In a large bowl, mix all ingredients and lightly roast in a 200 degrees F oven for 3-4 minutes. Use a sleeve to sift for fine powder. Use immediately or store in air-tight container in the fridge. Good up to 2 weeks.

2. 
   Bean stew seasoned with garam masala

   - - Recipe 2, Authentic - -
   
   Roast on low heat in a skillet all the spices in the Recipe 2, "Things You'll Need" list, about 2 minutes.
   
   Next use grinder to grind into a fine powder or until smooth. Store in an air-tight container (preferably glass jar) in a cool, dry place. Keeps fresh up to 6 months.

3. 
   Garam masala seasoned chicken

   The red coloring on the Indian tandoori chicken is the typical color and sign of using this spice.