Garam Masala

Yesterday I talked a little about Indian food, so I have Indian spices on the mind.  I used up my last little bit of Garam Masala that I had premade in my cabinet and so I made up a fresh batch last night.  So today I figured I'll talk a little about this versatile Indian spice blend.

Garam Masala is a spice mixture that finds its way into many Indian dishes.  'Masala' means 'mixture,' and garam masala means 'warm mixture', the warmth coming from the fact that it has some spiciness - although it isn't meant to be crazy hot.  Garam Masala is also the base for other masalas.

There are endless versions of Garam Masala out there, as it is a very general term.  It's sortof like saying "Italian seasonings."  It conjures up a set of flavors and ingredients which are often similar, but it won't be the same exact mix every time.  I've heard that each Indian family has their own recipe for Garam Masala.  Some have just 3 ingredients, and some can have 15 or more.  Bal Arneson, from The Spice Goddess, says that she has at least three different recipes for Garam Masala.  I make my recipe with about 10 ingredients.

The great thing about having no hard and fast rules to how Garam Masala has to be is that it is easy to find one to suit your tastes or to make one exactly how you like it.  You could also use different types of Garam Masalas for different things.  My favorite spice store, Savory Spice Shop, has an interesting Garam Masala which has a few unusual ingredients.  I make my own Garam Masala, but I also buy theirs because frankly, it isn't quite like Garam Masala to me.  They use non-standard items like charnushka, cloves, and mace, for instance.  The extra ingredients add a unique flavor, and even though I don't like it as a traditional Garam Masala, I do like the flavor of their mix in a couple of things.  I like to add it to certain batters, such as the one I use for my pakoras, and sometimes for crepe batter, and a couple of other things.  But when I want a traditional Garam Masala for use in a curry or sauce, I make my own.

Since I already have the ingredients in my pantry for Garam Masala, there is no reason not to make it myself as long as I have a few minutes to toast the seeds.  Also, like I said above, once in a while when I have time I make up a larger batch to store and save so it's always there.  When you toast and grind whole spices yourself, you get a fresh, aromatic result that you just can't get if you buy the pre-ground mixes.  It's easy to buy a pre-made blend and many of them are quite good, but if you want to give making it yourself a shot, this is my simple "recipe."

A few notes: use any dried chile you like, but be sure it is very dry.  Kala Jeera is also known as "black cumin" but isn't actually cumin; if it isn't in your store's spice aisle, it can be found in specialty spice stores (which might be better anyway so you don't have to buy a whole jar of it).  Most of the heat comes from the peppercorns; I like black and white, but use whatever peppercorns you like, and increase or decrease the amount based on the heat level you like. 


Laurie's Garam Masala
1 Tbsp each: coriander seed and cumin seed
1 tsp each: yellow mustard seeds, cardamom seeds, dried curry leaves, kala jeera seeds
1/2 tsp each: ground cinnamon, black peppercorns, white peppercorns (adjust heat as desired)
1 dried chile (optional)
(multiply amounts as needed to make the size batch you want ; this makes about a quarter cup)

Line a baking sheet with aluminum foil, bending up the sides of the foil to make an edge to hold in any stray rolling seeds.  Measure everything directly onto the aluminum foil.  Toast in a 300 oven for 4-6 minutes.  (Don't overcook - seeds should be very fragrant and barely golden but not brown or burned-smelling.) Let cool slightly before pouring gently into spice grinder, flavor shaker, or mortar and pestle.  Grind to desired consistency.  Store in a tight jar in a dark, cool place.  The sooner it gets used the better it will taste.

Here is a great recipe for a seasoning mixture using the basic Garam Masala recipe above.

Pita / Naan Seasoning
2 tsp Laurie's Garam Masala
1/4 tsp each: ground cinnamon, turmeric, finely ground salt (regular salt put through a spice grinder)

Stir seasonings together.  Brush 3-4 whole pita or naan with oil or melted butter, place on baking sheet, and sprinkle with seasoning mix.  Bake at 300 for about 8 minutes or until warmed through.  Cut into halves or triangles with pizza cutter.  Serve with curry, hummus, dip, etc.

Happy eating!