Garam masala can be made from many different spices, but some of the most common are cumin, peppercorns, cinnamon, cardamom, coriander seeds, cloves, fennel seeds ,mace, and nutmeg. The different spices play their own unique part in delivering a phenomenal symphony of flavors. To create your own blend, roast whole spices to bring out their flavor, then grind them. Garam masala is a good spice, it prevents growth of cancer-causing radicals and can prevent colon cancer too. Garam masala is rich in anti inflammatory and anti-oxidative properties. This helps in restoring the health of the heart and reduces cholesterol. Garam masala blends are wide and varied depending on which region of India you’re in. And families and individual all have their own way of making it.
Cloves and cinnamon add sweetness, coriander exudes a lemony flavor, cumin adds an earthy, nutty and slightly bitter undertone, peppercorns contribute heat, cardamom adds a hint of spicy mint, nutmeg adds a wonderful complexity, and so on.
Each spice possesses its own unique flavor characteristics, both complementing and contrasting each other to create a well-rounded seasoning blend that’s full of flavor and will contribute incredible depth to your Indian dishes. Our masala recipe incorporates the spices you will find in many traditional blends.
If you are looking for more ways to cook with paneer, check out the tasty recipes :
Kali Mirch wale Aloo | Shalgam Masala | Hara Bhara Kabab | Crispy Honey Chili Potatoes
Garam Masala
Ingredients
- 35 grams coriander seeds
- 30 grams cumin seeds
- 15 grams green cardamoms
- 12 grams cloves
- 10 grams pepper corn
- 2 inch cinnamon
- 8 grams fennel seeds optional
- 2 grams nutmeg optional
- 1 star anise
- 2-4 black cardamoms
- 4 bay leaves
Instructions
- Clean the spices and check for stones or worms
- Heat a pan and add cardamoms, bay leaves, star anise, nutmeg, mace, cinnamon and pepper
- roast them on a low heat without burning until they smell good. Transfer to plate
- Now add coriander seeds and roast until they smell good. Transfer to same place.
- Then add fennel seeds, roast for 30 seconds and then add cumin seeds. Roast until cumin starts smelling good.
- Transfer to same place and let it cool completely
- Add all spice to spice grinder jar and powder finely
- Sieve and powder the coarse spice again. If there are still coarse spices, then repeat the process.
- Store it in air tight glass container.
