Garam Masala

What is Garam Masala ?....Some of you may have heard of "Curry Powder" which is another word for it. The word also inspired an Indian movie called "Garam Masala".

Garam is the Indian - Hindi word for "warm" or "hot" and  Masala is a Indian - Hindi word for "spices" or "spice mixture". There are as many variations of garam masala  as there are Indian cooks. Widely used in Indian cooking, authentic Indian curry powder or Garam Masala is freshly ground each day and can vary dramatically depending on the region and the cook.

The mixture may include a variety of ingredients from cumin, fennel, coriander, cardamom, cinnamon, cloves, poppy seeds, saffron, pepper, chilies, and caraway and more. These spice mixtures vary greatly between cooks and different dishes. The South Indian Maslala will have fenugreek and turmeric and more coriander. Mughalai or North Indian garam masala of northern India contains only raw cardamom seeds, cinnamon, cloves, and black pepper; variations on this mixture add coriander seeds and cumin seeds but avoid hot or pungent ingredients.

The word "Curry" comes from the Tamil (South Indian) word "Kari" meaning a sauce. This was then picked up and transformed into the present "curry" by the British.  In India there are hundreds of dishes than would qualify under this definition each quite distinct and with its own name.

This Indian curry mixture can be prepared very differently and can vary greatly in flavor and aroma. Although the mixture is usually made fresh by the cook many times and never purchased pre-ground, there are many commercially available "Garam Masalas" or "curry powders" nowadays.  Garam masalas may be purchased in Indian markets and in the gourmet section of some supermarkets. 

Commercial curry powders found in the US (which bears little resemblance to the freshly ground blends of southern India) comes in two basic styles--standard, and the hotter of the two, "Madras."

Garam Masala is also used as a condiment, being added to a dish at the end of cooking.

Make your own Garam Masala easily at home, but make it in small batches to retain its freshness.

Basic Garam Masala

Cloves 1 tsp
Cardamom 1tsp
Cinnamon 2 - 1 inch sticks
Black pepper 1 tsp

Dry roast all ingredients separately and grind. Store in an air tight container.

Garam Masala

Cumin seeds 4 tablespoons
Coriander seeds 4 tablespoons
Cardamom seeds 1 table spoon
2 Cinnamon sticks ,crushed
Black peppercorns 1 tablespoon
Whole cloves 2 teaspoons

Dry roast all ingredients in a heated heavy skillet over medium heat until the spices emit a toasty aroma. Let cool. Grind to a powder in a spice mill or blender. This one is great for meat dishes.

South Indian Masala

Coriander seeds 1 cup
Chana daal 1/2 cup
Urad daal 1/2 cup
Oil 3 tablespoons
Dry Red chillies 3/4 cup
Asafoetida or Hing 2 teaspoons

In a heavy sauce pan, dry roast coriander seeds, chana daal and urad daal, about 5 minutes. Heat 3 tablespoons of oil in a heavy frying pan. Add the red chillies and fry for 2-3minutes. Now add the asafoetida. Remove from the heat. Place all the ingredients in a blender and lend to a fine powder. Great for South Indian dishes.

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