How to Make and Use Garam Masala

How to make and use Garam Masala is what you will find here in this post!  Garam masala is added to increase the aroma and taste of food in so many dishes. Especially true in Indian food.  Did you know that garam masala is usually added at the end of the preparation of vegetables, curry, soup, etc? Keep reading and you’ll find out why.

The word “garam” means hot and the “masala” definition means spices. I am very grateful that I have a friend from India help me write this post. In other words; I know very little about garam masala besides I enjoy making and using it! It’s so interesting to be able to try new foods and ways of cooking.

Making this spice blend is very easy. First, start by grinding some particularly dry spices.  Second, grind into a fine powder. Lastly, ensure the ground spices are stored properly. Read on for the full simple recipe!

Why is Garam Masala Added at the End of Cooking?

Some spices of homemade garam masala may be left without converting them into power, for example, curry leaves, clove, pepper, etc. So, when you have some spices in powder form and some in their original form (not converted into power) then you should add the spices in their original form in the starting of cooking and powdered spices at the end of cooking.

The reason for adding powdered spices at the end of cooking is that their flavor and fragrance get evaporated if they are added at the start of cooking. So, just to ensure that the flavor and fragrance stay in the food, we should add powdered spices of garam masala at the end of cooking.

What Is the Name of the Garam Masala?

In India, 3 types of hot spices are found, Kashmiri, Punjabi, and Keralai. Most of these three spices are common. The name of all the masala that mixes all three types is black pepper, big cardamom, small cardamom, cloves, cinnamon, Tejpatta, javitri, dry ginger, cyclonic, nutmeg, standing coriander, cumin, fennel, asafoetida, kababatini, etc.

Garam masala is a mixture of the simplest, black pepper, small and big cardamom, teaspoon, cloves, nutmeg, cinnamon, cumin, coriander in the normal form, and many other spices.

You may also increase the content, quantity and number of spices mentioned in your taste and liking.

Homemade Garam Masala Ingredients (use some or all)

Interested in regrowing ginger, peppers, and many more plants out of clippings to use in making your own garam masala? Check out my blog 11 Plants to Regrow From Cuttings and learn how!

These spices can be made less or more in this proportion according to likes and dislikes. If you’d like to try growing your own herbs, my blog Drying Herbs 101 will help you with growing and also drying so you can use them later while you cook and in this spice recipe!

Method of Making Garam Masala:

• Heat the garam masala ingredients described above or simple recipe below in a pan for 2-3 minutes on the stove (I prefer a cast-iron skillet)
• Do NOT heat the “dry ginger” and nutmeg, they get added when the heat is off
• Break the bay leaves and cinnamon in small pieces by hand
• Do not wait to change the color of all spices
• Spices are just so hot that their moisture goes away
• After this, remove the pan and let the spices stand in a plate to cool down
• After cooling, mix these spices and grind them into fine flour
• Fill this spice in an airtight jar of glass and keep it in a cool place or refrigerator (NOT near the stove)
• This is the best way to store garam masala after it is made
• Do not grind too much garam masala, because if it is not used for a long time its fragrance decreases

Simple Garam Masala Recipe

Here is a simple recipe (approximately 3/4 cup) I use to make my garam masala in a dedicated coffee grinder just for herbs and never coffee beans:

• 1-2 cinnamon sticks broken into pieces (I prefer strong cinnamon and use 2)
• 2 bay leaves
• 1 1/2 tablespoons peppercorns
• 1 tablespoon cardamom pods
• 1-2 teaspoons whole cloves
• 1 dried red chili pepper
• 1/4 cup cumin seeds
• 1/4 cup coriander seeds
• Green cardamom pods-1 tablespoon (optional)
• 1/2 teaspoon grated nutmeg
• Dried ginger to taste (1 teaspoon)

Directions for making garam masala

• Heat all the spices except the nutmeg and dried ginger over low to medium heat for approximately 2 minutes until the cumin begins to turn brown.
• Stir constantly! Let the spices cool.
• Put all in a coffee grinder and grind to a fine powder.
• Stir in the nutmeg and ginger powder.

You may add more spices, fewer ingredients or alter to your taste. I never make it the same twice. I either add another ingredient, change the ingredients, experiment and have fun!

The Difference Between Curry Powder and Garam Masala

Like a garam masala, curry powder also contains few spices. Its color is yellow-orange because the spices of curry powder are mixed in the turmeric.

Usually, other spices found in curry powder include chili, fenugreek, cardamom, cumin, and coriander, as well as saffron and mace. Add curry powder during the early stages of cooking to prevent bitterness. This is especially effective when it is added while heating a mixture of onion and garlic.

How Long Does Garam Masala Last?

First, the reason for fragrance is the oil of spices. If the jar or container is not sealed properly or placed in a hot place or kept for a long time, the oil evaporates, and hence the garam masala’s fragrance and flavor decrease.

If properly sealed and placed in the right environment, the spices will stay fresh up to 12 months. Once garam masala is made i.e. garam masala powder, it’s best to use one year after it is made.

Method of Making Hot South Indian Masala Dosa

Dosa is one of South India’s most famous and favorite dishes. Lentils and a rice yeast solution make the dosa. Sambhar and chutney are eaten with Dosa. Unlike the US cakey texture pancakes, dosa is golden and slightly crisp on the outside and the inside has a slightly spongy texture.

It is very tasty in food and is easily made in a small quantity of oil. I love fermented foods and this dosa is fermented but does not have a “sourdough” taste. Not that would be a bad thing since I like sourdough anything.

Children and adults love Indian masala dosa is a favorite dish. There are many variants such as paper dosa, masala dosa, Rava masala dosa, etc. and they all are made this way. Masala dosa is so versatile that it can be eaten during breakfast, lunch or dinner!

To Prepare Dosa Paste (a batter) – Ingredients:

• 1 cup of urad dhul dal -(aka-white lentils or husked black gram lentils)
• 3 cups of rice
• Salt according to taste
• Ingredients for Dosa Preparation: –
• 2 cups potato boiled
• 1 bowl of peas
• Oil or Ghee (my preference)
• 1 teaspoon mustard
• 1 teaspoon turmeric powder
• 2 to 3 vertical red chilly
• 1/2 inch long pieces of ginger
• 1 spoon cumin
• Salt per taste

Directions for Making Dosa:

• First, mix and clean the Urad dal (lentils) and rice in separate bowls
• Rinse and repeat until the water is not cloudy
• The lentils will foam, this is a good thing
• Keep soaked in water overnight, again in separate bowls
• Rinse the water from the lentils and rice
• Grind lentils, add very little water as possible
• Put into a large pan
• Grind the rice, add very little was as possible
• Add this to the lentil paste
• Stir well
• Cover and let ferment in a warm area, at least 8 hours, colder temperatures will require longer
• The paste should not be grainy and should look like thick pancake batter
• This mixture is ready to make dosa

Note: I actually use my dehydrator set at 90 degrees and close the door and run for 8 hours or even overnight. The batter will double in volume, ensure you allow for this when choosing the correct size container. Want to grow some ingredients for the dosa but don’t have a yard? Check out my blog, Guide to Container Gardening, and let me teach you how to grow what you need without a yard!

Even if you don’t have a yard, but have a small space, my blog Vertical Gardens for Small Spaces can help you create your very own so you can enjoy your plants and excel your green thumb!

Method of Making Dosa-

• Stir the dosa paste well with a spoon, if it looks too thick add water gradually to achieve the correct consistency
• Use either a nonstick pan or heavy tawa of iron to make dosa
• Keep the tawa warm on the gas, when the tawa becomes hot, and then with the help of a thick wet cloth wipe the tawa
• First, pour a small amount of oil on the pan or tawa
• Fill the mixture in a bowl and place it in the middle of the pan
• Stirring the bowl around the round
• Spread the paste on the pan to the pan
• Put a little oil with a spoon around the dosa

Put dosa on medium to high flame, when the surface of the top appears to be peaked and the bottom surface has also become brown then spread 1 or 2 spoons of potato chutney, which is prepared and kept, on top of the dosa and spread it. Roll the dosa to cover the potato chutney. With the help of a spoon, lift the dosa from the pan or tawa and put it in the plate. Your masala dosa is ready.

Serve and eat with hot masala dosa, sambar and coconut chutney.

Making Dosa Masala:

Boil the potatoes and cool them, peel them and break them in fine pieces.

Heat oil in a pan and heat it, add mustard seeds and staple red chili in hot oil. Now add turmeric powder and ginger paste and fry for 1 minute; now add peas and potatoes and mix well, add salt to your taste. Fry the spices well for 10 to 15 minutes.

Your masala dosa is ready.

You may choose to optionally add onions and garlic; if you do, dice finely. Mix with ginger, green pepper and fry until light pink, mix all the other ingredients in the same way and make the spices. Interested in adding smoked meats?My blog, How To Smoke Meat Naturally is the perfect way to smoke your meats for that flavorful, juicy, and tender meat!

How to Keep Dosa Warm:

You may heat a plate in the oven to around 175-200 degrees and keep the dosa on the warmed plate while making more. Keep a clean lint-free towel over them to keep them warm.

Tip:

1. Before putting the dosa on the tawa or pan, wipe the pan with a thick cloth, so that the pan becomes clean and it also becomes slightly cold.
2. The tawa must not be warmed before spreading over the pan.

In Conclusion

In conclusion, we find it very inexpensive to make this wonderful spice that goes so well with most things. However, if you’re interested more in the art of Indian cuisine, Wiki’s article, “Indian Cuisine” will give you more information.

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