Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Garam Masala [Punjabi]
From Classic Indian Cooking, by Julie Sahni

To roast spices, heat an Indian wok (kadhai) or a heavy frying pan, preferably an iron one, for 2 minutes over medium heat. Add the spices and roast over medium heat, stirring and shaking the pan constantly in order to prevent burning. For the first minute or two, nothing will happen – the spices are losing their moisture during this time – and then all of a sudden they will start to brown. This is a crucial period: If you don't watch them carefully and stir them constantly, they will burn almost instantly. As the spices brown they begin to smoke, releasing the sweet fragrance of roasting spices. Roast them until they turn dark brown. Turn down the heat a little if they seem to be browning too fast. The time will depend upon (1) the spice and (2) the amount of spice being roasted in relation to the size of the pan – the larger the surface area of the pan, the faster the spice will brown. In a kadhai, 1/4 cup of coriander seeds will take about 6 minutes, 1/4 cup of cumin seeds will take about 8 minutes, and 1-1/2 cups of the spice mixture garam masala will take about 10 minutes. Take the browned spices out of the pan immediately, and put them into a clean dry bowl to cool completely before using.

To grind spices, put the spices in the jar of a coffee grinder, a spice mill, or an electric blender, and grind them to a fine powder. The food processor is not suitable for grinding a blend of spices of varying hardness and size. It works well for spices that crumble easily, such as roasted cumin seeds.


3 tablespoons (about 20) black, or 2 tablespoons (about 75) green cardamom pods
3 cinnamon sticks, 3 inches long
1 tablespoon whole cloves
1/4 cup black peppercorns
1/2 cup cumin seeds
1/2 cup coriander seeds


Break open cardamom pods. Remove seeds, and reserve. Discard the skin. Crush cinnamon with a kitchen mallet or rolling pin to break it into small pieces. Combine all spices, and roast and grind them.

Store in an airtight container in a cool place.

Note: The recipe may be cut in half.

Yield: Makes 1-1/2 cups

Submit your question
to Ochef

Related Articles:
How to Make (and Define) Garam Masala
What is an Authentic Curry Powder Recipe?
Does Curry Powder Spoil?
Must Curry Always Include Turmeric?
How to Use Herbs & Spices
Related Recipes:
Mughal Garam Masala
Chicken Curry
How to Make Mango Chutney
Lassi (Rose-Flavored Yogurt Drink)
Creole Seasoning
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register     2001-2006 FNS LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links