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Best Garam Masala Recipes

Best Garam Masala Recipes


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Top Rated Garam Masala Recipes

Located in Brunswick, Maine, Bombay Mahal is famous for its lobster tikka masala, a twist on the classic chicken tikka masala that you can make right at home.This recipe is courtesy of Bombay Mahal.

This Indian-inspired chickpea curry recipe uses a few shortcuts so you can have maximum flavor in minimal amounts of time.

Pakoras are one of India's most popular snacks. It typically involves a mixture of different vegetables all bound together with spices and gram flour, which is also known as chickpea flour. “Aloo” means potato, and these aloo pakoras are basically Indian french fries. Recipe courtesy of Hari Ghotra.

These vegetable puff mummies are made of puff pastry filled with a flavorful vegetable mixture (including Idaho® potatoes!), wrapped like a mummy and baked until crisp. This vegan appetizer will have your guests swooning.Recipe courtesy of the Idaho Potato Commission and recipe author Tina Dawson

Biryani is a quintessential part of South Asian cuisine. Many regions have their own variation, but the classic Hyderabadi biryani from India is one of the most popular. Biryani is essentially a one-pot meal of basmati rice, marinated meat and aromatic spices and is often made using a slow-cooking method known as “dum,” in which the layers of rice, meat and fried onions are cooked for hours over a low flame. This version of the classic is baked for a hands-off aproach to a delectable and authentic Indian meal. Recipe courtesy of Durdana Syed

Butter chicken, or murgh makhani, is an Indian dish that was apparently created accidentally in the 1950s when three restaurant owners in New Delhi decided to combine some leftover chicken with a rich, buttery, creamy tomato gravy and discovered that the resulting dish was absolutely delicous. This version is courtesy of the New York City restaurant Baar Baar, located in the East Village.

Bhajji (also bajji) are afternoon snacks typically consumed before dinner and typically consist of fried food. This is one you probably won't find anywhere in India, though, since it's more Indian-inspired than actually Indian. Special thanks to my dear friend Deepak Venkatachalam for his invaluable help with this recipe.Click here to see 5 Naan-Inspired Recipes.

Pizza is always delicious, but sometimes you want to switch it up a little. This pizza uses premade naan, fragrant spices, and sweet and spicy mango chutney to bring together the flavors of India in a new and unexpected way — and it's super easy to make!Click here to see 5 Naan-Inspired Recipes.Click here to see 101 Ways to Cook Chicken

There’s nothing like a hearty chicken curry to chase your winter blues away. This recipe might seem daunting with its long list of ingredients, but it is actually a very easy dish to prepare. We’ve designed this recipe to be made in an Instant Pot, but you can use any brand of multi-cooker. The ingredients are pretty straightforward, and, by utilizing the sauté and pressure-cooking functions of the Instant Pot, it will take you just under an hour to create the comforting, earthy flavors of a traditional curry.Serve this dish with basmati rice.5 Chicken Curry Recipes101 Best Chicken Recipes

If you didn't grow up cooking Indian food, then it's sometimes a daunting cuisine to take on. But after living in India for a year I discovered that there are basics even non-Indians can master. The first secret is in cooking for a long time — Indian cuisine is all about developing the flavors and if you want a quick fix, then you shouldn't even start. The second secret is proper spices — don't take out ground cumin that's been sitting in your cabinet for months and don't buy a garam masala from a generic brand. Buy fresh cumin seeds, fresh coriander, and find a real spice market for an original garam masala blend.This okra appetizer is a primer for anyone who wants to try cooking Indian food but is a bit hesitant. There's nothing complicated; you just have to leave time for simmering. Take it from a white girl who loves Indian food: You can do it!Click here to see 5 Naan-Inspired Recipes.


Make Your Own Garam Masala for the Best Indian Food Ever

With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation. All week (and all summer) long, we’ll bring you transportive flavors and travel-inspired ideas from around the world, so you can take your tastebuds on a trip and give your mind a mini vacation while you’re still at home. Here, chef Preeti Mistry on how to make the best garam masala.


What does Garam Masala Mean?

In Hindi, the word Garam means hot. Masala is a ubiquitous term used to refer to any sort of spice mix.

Moreover, we use spices either whole or ground, raw or toasted, and in a host of different other combinations.

So let me differentiate between an Indian Masala, and Garam Masala.

This mix of onion, tomatoes, ginger, and garlic is a masala, or wet masala. This forms the base of a lot of Indian cooking.

In contrast, garam masala powder is a mix of spices and seeds that have been ground together. These ground spices vary by regions, by families, and across households within the same regions.


Here’s another important tip.

Only roast those spices until they are fragrant and warm to the touch. Don’t let them smoke! If they begin to smoke, you are burning the spices and your garam masala will taste bitter. Not very pleasant.

I usually just roast all the spices together and get them off the heat before they smoke.

If you really want to go for perfection, roast the spices separately as I’ve done here. The reason behind this is that different spices have different smoking points.

As long as you are careful, you will get excellent results when roasting the garam masala spices together.

Cumin plays a big part in this recipe.

The black pepper gives this spice blend a real kick.

Notice the smoke. Cloves contain a lot of oil and don’t need to be roasted long.

You might ask yourself why you would want to go to the trouble of making your own garam masala. There are some good quality brands out there after all.

The answer is simple. We enjoy our food not just through our mouths but through our noses. When you roast and grind your own garam masala, you will get a better flavour than what is available commercially. You will also notice the amazing aroma of freshly roasted and ground spices.

I demonstrate this in my curry classes. If you take a good quality garam masala and open it, you won’t be hit with the same sensational aroma that you will get from your own homemade garam masala.

Love cardamom. You can also use just the seeds.

Roasting coriander seeds. These should be small and tight skinned.

That amazing aroma only lasts for one day which is why cooks in India make their garam masalas in small batches daily. You could store your garam masala in an air-tight container to use as required but that aroma will only be there on the first day.

I tend to use my garam masala in my curries as the flavour is there for a good three months. If I am making a special dinner for friends and/or family, however, I will make a small fresh batch to sprinkle over the top. Doing this you will get the amazing flavour and the scent of the fresh garam masala will fill the room.

Bay leaves from the cassia tree. You could also use European bay leaves for a different flavour.


List of the spices used in making mom’s homemade garam masala:

  • asafetida – used as a digestive aid, asafetida has a strong odor that mellows out into a garlic-onion flavor
  • bay leaves – aromatic bay leaves with impressive health benefits which includes detoxifying the body
  • black pepper – hot pungent spice, black pepper helps improve the stomach’s ability to digest foods and promotes intestinal health
  • black cardamom – often referred to as queen of spices, black cardamom gives a smoky flavor to curries
  • cardamom – sweet and invigorating spice, green cardamom adds a fresh flavor to many recipes
  • cumin seeds – with its earthy, musky flavor cumin seeds is one of the most popular spice
  • black cumin seeds – slightly bitter than cumin seeds black cumin seeds are a rich source of dietary fiber
  • cinnamon – sweet-spicy flavored cinnamon sticks enhance the flavors in many dishes
  • cloves – with a distinct and undeniable warmth, cloves are one of the most powerful spices with intense flavors
  • coriander seeds – Citrusy flavored coriander seeds add warm and nutty flavors
  • dried red chilies – with a rich earthy flavor, chilies add perfect heat and color to foods
  • fennel seeds – lightly sweet and licorice-flavored, fennel seeds are a good digestion aid
  • fenugreek seeds – bitter-tasting fenugreek seeds help control diabetes and have diverse benefits for skin, hair, and health
  • mace – mace is the outer covering of nutmeg that adds subtle and delicate flavors
  • nutmeg – sweet and pungent nutmeg adds a warm note to savory dishes
  • poppy seeds – adds nutty flavors and khuskhus is also a good source of minerals
  • star anise – star anise adds a sweet-licorice flavor to curries
  • stone flower – with a strong earthy aroma this anti-inflammatory kalpasi spice is also dominant in South Indian Chettinad cuisine
  • turmeric – with a mild woody flavor, turmeric is a superfood with natural anti-inflammatory properties

If you enjoy cooking, you have to try making homemade spice blends that will elevate the flavors of any dish you make. You will be blown away by the taste as well as the quality if you compare them to the store-bought spices. From my easy 5-ingredient garam masala to the homemade chana masala recipe, learn more about different spices and spice mixes in this cooking 101 guide.

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HOW TO MAKE GARAM MASALA POWDER IN 2 MINUTES?

Gather all the ingredients in a bowl and stir them together until well combined. Store them in clean air tight jar for further use.

Some of the BEST HOMEMADE SPICE MIX POWDERS you may want to try

HAVE YOU MADE THIS INSTANT GARAM MASALA RECIPE?

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Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see how you use this garam masala mix!


  • 6 to 8 green cardamom pods, green husks removed and discarded
  • 2 tablespoons (20g) whole coriander seed
  • 1 tablespoon (10g) whole cumin seed
  • 1 tablespoon (12g) whole black peppercorns
  • 1 teaspoon (4g) whole cloves
  • 1 teaspoon (4g) fennel seed
  • 1 (3-inch) stick of cinnamon (6g)
  • 1 star anise pod (1g)
  • 1/2 teaspoon (2g) ground nutmeg or mace

Place cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise in a medium skillet set over medium heat. Cook, tossing frequently, until aromatic and toasted-smelling, about 2 minutes. Transfer to a spice grinder or mortar and pestle. Add ground nutmeg. Grind into a fine powder. Garam masala can be stored in an airtight, light-free container for up to 6 months.


Here are 7 Best Masala Recipes To Prepare At Home:

1. Masala Chai

There is nothing more comforting than a piping hot cup of chai (tea). No matter what the season is, a true tea lover can always sip on freshly made masala chai. Mornings in an Indian household usually begin with a cup of tea which is made more often than anything else throughout the day. Here is a refreshing masala chai recipe with the goodness of spices and herbs like cardamom, star anise, cloves, cinnamon and tea leaves.

2. Paneer Butter Masala

Packed with flavourful spices, paneer butter masala is an excellent lunch or dinner recipe that you can easily prepare at home. Paneer cubes cooked in a myriad of spices such as cardamom, cinnamon, cumin powder, red chilli, garam masala, black pepper and kasoori methi along with a luscious mix of milk, honey and cream. Serve with roti or naan for a hearty meal that will leave you asking for more.

3. Homemade Garam Masala

Garam masala is the most common Indian spice used in a number of curries and snacks. It contains many aromatic spices which are ground in specific quantities and stored in air-tight containers to be used later while cooking. While there is no one recipe to make the garam masala since every Indian household prepares the masala differently according to their own taste, but everyone agrees that the homemade garam masala is better than the store-bought ones. Here is a simple garam masala recipe that you can prepare at home and use it in a number of dishes.

4. Amritsari Chicken Masala

A Punjabi staple dinner party dish, Amritsari chicken masala is a mouth-watering delicacy packed with a host of spices that would instantly tantalise your taste buds. Flavoured with cumin, coriander and red chilli along with butter, cream and a tang of lime, this chicken recipe is the real crowd pleaser!

5. Masala Anda Bhurji

A delectable breakfast or brunch option, masala anda bhurji is a popular dish at many restaurants and roadside dhabas. This homemade recipe of masaledaar anda bhurji has goodness of eggs cooked in the flavours of butter, garlic, chillies, curry leaves, turmeric powder and chilli powder but what makes this truly different is the addition of pav bhaji masala that exudes an aromatic flavour. It is an irresistible masala recipe, perfect to pair with toasted bread.

6. Chettinad Masala

Used in Chettinad cuisine from the Chettinad region of Tamil Nadu, chettinad masala is a super spicy masala made at home by roasting and grinding a range of spices such as whole red chilli, coriander, kalpasi (stone flower), elaichi, star anise, cinnamon, cloves, kadhi patta and turmeric. Chettinad cuisine is known to be one of the spiciest but the kind that stems from pepper and not chilli. Prepare this at home for an authentic taste of Chettinad cuisine in your dishes.

7. Masala Kachori

A popular Indian snack, kachoris are round-shaped, stuffed with lip-smacking masalas, made crisp and perfect golden brown. Often paired with aloo ki sabzi or any pickle, kachori can also be eaten as is. It is a simple recipe to prepare at home kachori gives ample time to experiment around. You can stuff it with peas, onion, potatoes, lentils or just masalas. Here is a recipe that is most popular and loved.

With so many options to experiment with, host a feast of masala dishes prepared at home!

About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.


Garam Masala/ Indian Spice Blend

Published: Aug 16, 2011 · Modified: Sep 26, 2018 ·by Swathi .

Every country has its own signature spice blend, whether it is garam masala( Indian spice blend) or Chinese five spices, Thai curry mix, American barbeque sauce or Cajun spice. Most of these spices are based on the regions age old traditions. I am a masala/spice blend fanatic, who loves to try all the various kinds. I was not like that when I was in India at that time cooking was an alien thing to me. I started cooking as a necessity, which then it becomes my passion.

Earlier I had made Kerala garam masala for my vada kootu curry recipe. Here is the link and detailed recipe. This time I wanted to try Punjabi Garam masala. I adapted it from Raghavan Iyer’s 660 curries. In that book he has given spice blend of different type of garam masala’s. I think Rajasthani garam masala is spicier than other counterparts, with the most aromatic being the one from Kerala, followed by Kashmiri garam masala. However in the book there is no recipe for Kerala garam masala, it is from my recipe collection.

Here the pictures showing making of Punjabi Garam masala

[table /]
Preparation time: 5 minutes Verdict: Yummy Will you make it again: Yes I will

I am linking this to Hearth and soul blog hop #61 hosted here

This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.


Frequently asked questions:

Aromatic spice blend that brings warmth and depth to Indian cuisine.

Although the spices can vary, my favorite spices for this EASY recipe are: Black peppercorns, Cardamom, Cinnamon, Cloves and Cumin

Roasting spices allows the release of aromas and removes any excess moisture in them. This also helps grind the spices in fine powder.

A coffee grinder works best for grinding garam masala. I would highly recommend having a separate cup just for the spices.

Curry Powder and Garam Masala are not the same. There is no such thing as Curry Powder in India. Curry in India simply means a dish with sauce and since each sauce can use a variety of spices, there is no one curry powder used in Indian cooking. Although Japanese curry powder is commonly sold in grocery stores, it does not make a good substitute for Garam Masala.

You can find Garam Masala in the international aisle of most grocery stores and is also readily available in Indian grocery stores. Although the freshness and flavors are not guaranteed. Making homemade garam masala with few whole spices will not only have authentic flavors but is also fairly inexpensive.

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