Garam Masala is a spice blend
used throughout the South Asia. It is generally
added in a small quantity at the end cooking
to add a subtle flavor to the dish. The
spice mixture must be added in small quantities,
or else it will overpower the dish.
Many different kind of
Garam Masala is found depending on the region
and the personal taste .
Garam Masala can be found easily in international
section of any big groceries store in west
or in any Indian or South Asian shops. The
most common way of making Garam Masala is
given below.
How to make Garam
Masala?
Ingredient
30
green cardamom pods
15
cloves (laung)
5
black cardamom pods
4
pieces
mace
4
pieces
cinnamon (2.5 squared
cm)(dalchini)
5
tbsp
cumin seeds (jeera)
2
tbsp
coriander seeds (dhaniya)
1
tbsp
fennel seeds (saunf)
1
tsp
black peppercorns
1/2
tsp
fenugreek seeds (methi)
Preparation
Place all the spices in
a dry-frying pan or skillet and heat over
a very low heat, stirring constantly.
As soon as the aroma from the spices begins,
remove the pan from the heat. This step
is to release the aromatic oils from the
spices.
Working with only a small
quantity at a time, put the spices in
an electric blender to grind it to a fine
powder. Remove the cardamom pod skins.
Allow to cool.
Store the Garam Masala
in an air-tight container. As long as
the container is tightly closed after
each use, it should last for a long time.
Food-nepal.com
Recipes
Garam Masala is one of the key
spice to virtually all the curried vegetables.
