Garam Masala (Tandoori Home Cooking)
Garam masala is a warm, fragrant Indian spice blend, toasted to bring out its aroma and ground fine for adding to curries, dals and other dishes.
Garam masala
52 gToasted in the dry pan (step 1)Method
- Put 4.8 g cassia bark, 15.3 g coriander seeds, 13.2 g green cardamom pod seeds, 3.2 g clove, 8.7 g black peppercorns and 7.6 g black cardamom pod seeds into a dry frying pan.
- Set the pan over low heat and toast the garam masala for 6–7 minutes, shaking the pan often so the spices colour evenly without burning.
- Tip the toasted garam masala onto a plate and leave until completely cold.
- Grind the cold garam masala in a spice grinder until it is a fine powder.
- Store the garam masala in an airtight container.
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Ceylon cinnamonTrue cinnamon: thinner, papery quills, milder and sweeter. Use about 1.5 times the weight, and taste.
Ground cinnamon (cassia)Use about a third of the weight (0.5 g ground for a 2.5 cm piece), stirred in with the ground spices rather than fried whole, since the powder burns quickly.
Cassia budsUse 60-70% of the weight; stronger and more peppery, so taste before adding more.
Ground corianderUse 75% of the weight; stir in along with wet masala or tomato purée rather than frying in hot oil, as the fine powder burns instantly.
Cumin seedUse 50% of the weight for tempering in hot oil. Lacks the floral, sweet citrus flavour of coriander, introducing warm, pungent earthiness instead.
Fennel seedUse 50% of the weight in tempering; provides pleasant aromatic sweetness, though noticeably aniseedy rather than citrusy.
Green cardamom seedUse 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.
Ground green cardamomUse 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.
White cardamom podUse 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.
Ground clovesUse 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.
Allspice berriesUse 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.
Black cardamom podUse 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.
Coarsely ground black pepperUse 75% of the weight. Add midway through simmering; spreads heat evenly through the dish instead of delivering isolated bursts.
Ground black pepperUse 50% of the weight. Stir in near the end of cooking; significantly darkens light gravies and provides an immediate, sharp bite.
Ground black cardamomUse 0.5 g of ground seeds for each whole pod. Stir directly into the curry base; delivers identical smoky flavour without woody husks.
- Green cardamom pod
Use equal pod count or weight. Crack slightly and fry whole; tastes sweet, menthol-fresh, and floral rather than dark and smoky.
Similar spice mixtures
- Same: Khare Masale ka Gosht shares with this dish the whole spices black cardamom, black peppercorn, coriander seeds, clove, green cardamom, and cinnamon/cassia.
- Different: Khare Masale ka Gosht adds lamb, ghee, onion, garlic, ginger, tomato, yogurt, and salt and is braised as a curry, while this dish is only a toasted, ground spice blend with no meat, fat, or liquid.
- Same: Khare Masale ka Gosht shares this dish’s core warm spices—black cardamom, clove, cinnamon or cassia, black peppercorn, coriander seeds, and green cardamom.
- Different: Khare Masale ka Gosht is a slow-simmered lamb curry with yogurt, ghee, onion, garlic, ginger, dried red chilli, turmeric, bay leaf, and salt, while this dish is only a toasted, ground spice blend with no meat, dairy, fat, or souring agent.
- Same: Murg Shahjehani shares clove, black peppercorn, cinnamon, green cardamom and coriander seeds with this dish.
- Different: Murg Shahjehani is a chicken curry built on caramelized onion, garlic, ginger, yogurt and vegetable oil, while this dish is only a toasted ground spice blend with no meat, fat or liquid.
- Same: Aloogadda Vepudu shares with this dish coriander seeds, black peppercorn, green cardamom, clove, and cinnamon or cassia bark.
- Different: Aloogadda Vepudu is a cooked dry potato curry with ghee, mustard seed, cumin seed, dried red chilli, turmeric, lemon juice, onion, and curry leaves, while this dish is only a toasted and ground spice blend with no potato, fat, souring agent, or curry leaves.