Garam masala (which means spicy flavor) is the primary spice blend for Indian cooking. Some people say that it’s the same as curry powder. But, in my mind, curry powder is basically garam masala that includes turmeric. The reason people don’t add turmeric to their garam masala blend is that they don’t want all of their dishes to have the same yellow color. If you’re going to buy pre-made garam masala, that’s fine. When my parents came to visit me last week, they saw 8 boxes of garam amasala in my cupboard. They were not amused. Wait? What? You’ll need a coffee grinder or a high-end blender to blend the ingredients. There aren’t fixed proportions for making garam masala, as it’s a matter of a personal taste and if there’s a particular spice you want to emphasize. Ive attached a photo. The garam masala on the left is home made. Notice the coarse texture. The garam masala on the right is pre-packaged. Notice how the one on the right has a finer texture. Also , some people say you should put the ingredients in a pan and cook them for a few minutes to increase the intensity of the flavor. Its great you can do that. But its not essential. Garam Masala 1 tbsp cumin seeds 3 bay leafs crushed 2 cinnamon sticks, in pieces 1 tsps dried red chilis 1/2 tsp cardamom seeds 1 tsp coriander seeds 4 cloves Add all the ingredients to a grinder and pulse 12 times, or more depending on desired texture.
Posted on: Tue, 09 Sep 2014 14:56:28 +0000
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