I’ve always been a huge admirer of home-cooked masalas. The key reason for this is the versatility it provides in terms of taste and flavor. Initially, I bought Garam masala from the supermarket, but I was never satisfied with most of the brands, so I decided to make my own homemade Garam masala recipe.
Another benefit is that no preservative chemicals are used in the homemade Garam masala recipe. This will shorten the shelf life, but you can cook it regularly and use fresh spices as needed.
Garam Masala History
The most prevalent variety of Garam masala evolved in North India when severe winters necessitated the use of spices with healing properties. The Garam masala is popular in most parts of India, Nepal, Pakistan, and even in middle east countries like Iran.
What is the best Garam Masala Recipe?
If you’re seeking an excellent, aromatic homemade Garam masala recipe, I have just the one that you need!
This 10-minute homemade Garam Masala recipe is quick, easy, and completely original. It’s so easy that your amateurs can cook it without cooking experience.
This one item, above all others, will propel your cuisine to new heights.
Know Your Garam Masala Ingredients:
3/2 cups of cumin seeds (jeera)
3/4 cup green cardamoms (sukumel / hari elaichi)
1/2 cup black cardamom (Nepali Alainchi / Thulo Sukumel / Badi Elaichi)
6 – 8 sticks of cinnamon (dalchini)
1/2 cup coriander seeds (dhania seeds)
1/3 cup cloves (lavang)
1/3 cup peppercorns (marich / kalimirch)
18 – 24 bay leaves (tej patta)
Complete Stepwise Instructions for Preparing Garam Masala Powder
Step 1: Clean the Ingredients
Initially, remove the tiny stones and other debris present in the spices. Check the coriander seeds and check for worms. Also, break the nutmegs and check if any larvae are present.
Also, clean all the larvae, fungi, and worms from the cinnamon. Wipe the bay leaves with a damp cloth or tissues to clean the mud.
Step 2: Dry Roast the Spices
Heat a heavy bottom pan and roast the spices one by one until they dry completely or turn aromatic. Alternatively, you can roast all the spices at once if their quantity is less. Also, you can sundry ingredients by covering them with a muslin cloth.
Step 3: Cool the dried spices
Transfer all the roasted ingredients to a big bowl and let them cool naturally.
Step 4: Blend the spices
Transfer all the cooled spices to a blender. Make sure to grind the ingredients in small batches to a fine powder. Sieve the Garam masala powder and grind the coarse particles again. Repeat until all the spices are ground to a fine powder.
Step 5: Store
Store the Garam masala powder in a clean and airtight transparent jar.
Quick Tips while preparing homemade Garam Masala
- Make sure to clean the spices properly before roasting them.
- To avoid burning the spices, keep stirring them regularly during roasting.
- Make sure all the ingredients are roasted properly since eliminating the moisture will increase the shelf life of Garam Masala Powder.
- It is recommended to grind the ingredients in the blender in small batches to allow the mixture to get ground nice and fine.
- Use the Garam Masala Powder within three to six months as the spices will lose their flavor after that time frame.
When to Add the Garam Masala Powder while Cooking?
It all relies on the dish you’re making. It is best to stick to the recipe directions for the specific meal. However, Garam masala is often added at two phases of cooking in Nepalese and Indian cuisine. It is sometimes added twice.
It is often added when making the curry base combined with red chili powder. The entire meal is then cooked along with the Garam masala, imparting exquisite tastes.
The second option is to add it right before you finish cooking. You can sprinkle it on, mix it, and turn off the heat. We frequently do this for stir-fry meals or dishes that call for Garam masala twice.
Health Benefits of Garam Masala
Garam masala’s health advantages come from the different spices in your blend. The following are some of the health advantages of garam masala that you must be aware of:
Improves Digestive System
The biggest advantage of using garam masala in your cooking is that it increases appetite and digestive health by encouraging the secretion of gastric juices inside your stomach. Cloves in garam masala aid to reduce indigestion while also helping to avoid acidity.
Presence of Antioxidants
Garam masala has a high amount of antioxidants that will help prevent skin disorders and combat inflammation.
Garam masala possesses carminative qualities that aid in treating bloating, gas, and nausea. The spices in the spice blend also aid in keeping the gastrointestinal system healthier.
Combats Bad Breath
The inclusion of cloves and cardamom in garam masala effectively prevents foul breath.
Enhances your mood
Garam Masala has mood-lifting properties, particularly on cold, gloomy winter days. Warming spices warm your body and also raise the spirit.
What can I use instead of Garam masala?
Kitchen King Masala, Meat masala, and Biryani masala are the closest substitutes to Garam masala. Even though the tastes are distinct, they all work well in most recipes. Other spice combinations, such as sambar masala and pav bhaji masala, may be used in some dishes.
Can I consume Garam masala daily?
Yes, you can use garam masala daily to prepare your dish, but you must use it moderately.