Garam masala

Namaste, gourmets! Today is the recipe for the Indian spice garam masala. Indian spices are always a complex holistic taste and an unsurpassed aroma. The composition of Garam masala can vary from region to region of the mysterious subcontinent of India.
We will tell you about one of the cooking options for this spice, which we will use in the dish chicken Jalfrezi, but you can also add this spice to tea or coffee, or improve the taste of ordinary rice.

Livehack: before using the dry spices, you need to heat them up a little in a hot frying pan, so the taste and aroma are revealed more strongly. This rule is mandatory for the preparation of Indian spices.

Garam masala composition

• Coriander seeds
• Cumin seeds
• Black pepper peas
• Whole carnation
• Fennel seeds
• Anise seeds
• Bay leaf
• Ground cinnamon
• Ground nutmeg
• Ground cardamom

Garam masala recipe

Heat the pan over medium heat and send the non-ground ingredients to it. Stir for 5 minutes, filling the kitchen air with aromas. Next, you need to grind these spices in a conventional coffee grinder, if not, then in a mortar, wrap the last option in a sheet of paper and crush it with an ordinary rolling pin to a powder fraction.
Next, mix the resulting mixture with the ground ingredients. Our spice is ready to use!
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Recipe type: Spices
Recipe type: Indian
Yield: 1
Prep time:
Cook time:

Garam masala

Ingredients:

Coriander — ½ tablespoon
Cumin — 1 tablespoon
Black pepper peas – ½ tablespoon
Cloves – ½ teaspoon
Fennel seeds – ½ teaspoon
Anise seeds – ½ teaspoon
Bay leaf — 1 piece
Ground cinnamon — 1 teaspoon
Ground nutmeg – ½ teaspoon
Ground cardamom – ½ teaspoon

Directions:

1. Heat a frying pan over medium heat and send the non-ground ingredients to it. Stir for 5 minutes, filling the kitchen air with aromas.
2. Grind these spices in a conventional coffee grinder, if not, then in a mortar, wrap the last option in a sheet of paper and crush with an ordinary rolling pin to a powder fraction.
3. Mix the resulting mixture with the ground ingredients.

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