Nine Spice Garam Masala Recipes
EASY GARAM MASALA
This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Nutrition Facts : Calories 5.8 calories, Carbohydrate 1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg, Sugar 0.1 g
NINE SPICE GARAM MASALA
This is a real good recipe for garam masala--tried and tested a number of times. Somehow homemade garam masala adds a special flavoring to your curries. Try it and you won't be disappointed! Got this recipe on net.
Provided by jas kaur
Categories Asian
Time 20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Lightly roast everything except the ground ginger under low to medium heat or in a low oven.
- Do not let the spices brown.
- They should give off a light steam.
- When the spices give off an aroma, remove from the heat, cool and grind in batches. After grinding, add the ground ginger, mix thoroughly and store in an airtight container. This will last almost indefinitely. Makes about 14 ounces For an aromatic garam masala, omit the peppercorns and ginger.
Nutrition Facts : Calories 20.2, Fat 1.2, SaturatedFat 0.2, Sodium 6.6, Carbohydrate 3, Fiber 1.4, Sugar 0.2, Protein 0.8
GARAM MASALA SPICE MIX
Garam masala is an aromatic mixture of spices, used as a base in many Indian dishes, like curry, to bring flavour and warmth
Provided by Cassie Best
Categories Condiment, Dinner
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 8
Steps:
- Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
- Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
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