Garam Masala Recipes
Dolores Said:
A good WHOLE garam masala recipe?We Answered:
8 pods cardamom (use fat green pods, not the larger black ones for this recipe)4-5 cloves
2 inch piece of cinnamon stick (break it up)
put everything into a coffee grinder/food mill and make into a powder.
Kristin Said:
Garam Masala?We Answered:
Garam masala is available in most large grocery stores in the spice aisle. Whole Foods, Trader Joes.... all carry garam masala.But you can make it yourself: it's easy, inexpensive and fresh is always best! This is the garam masala recipe I use:
GARAM MASALA:
Ingredients:
2 cinnamon sticks
3 dried bay leaves
3 tbsp cumin seeds
2 tbsp coriander seeds
4 cardamom pods, crushed
1 tbsp cloves
1 tsp black peppercorns
1 tbsp ground mace
Method:
Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.
ONLINE SOURCES:
http://www.ishopindian.com/shop/search.p…
http://www.kalustyans.com/
http://www.penzeys.com/cgi-bin/penzeys/p…
http://www.theepicentre.com/Market/spice…
Lloyd Said:
Will somebody who makes a lot of Indian food give me a good recipe for their garam masala?We Answered:
2 Tbs. cumin seeds2 Tbs. coriander seeds
2 Tbs. black peppercorns
1 Tbs. cardamom seeds
1 tsp. whole cloves
3-inch cinnamon stick, broken into bits
1 tsp. freshly grated nutmeg
1/2 tsp. saffron threads
Directions:
In a dry fry pan over medium-high heat, combine the cumin, coriander, peppercorns, cardamom, cloves and cinnamon stick. Dry-fry the spices, shaking the pan constantly to prevent them from burning, until they are smoking, fragrant and turn several shades darker, about 6 minutes. Remove from the heat and stir in the nutmeg and saffron. Transfer to a small bowl and let cool.
When completely cool, transfer the spice mixture to a mortar, blender or coffee grinder reserved solely for spices and pound or process (in batches if necessary) until finely powdered. Use immediately, or store in a tightly sealed glass jar in a cool, dry place for up to 3 months. Makes 1/2 cup.
Anita Said:
Looking for good recipes that use garam masala?We Answered:
Makhni Chicken Curry Slow Cooker (Crock Pot) RecipeIngredients
1. Ghee or Cooking oil: ¼ Cup
2. Skinless boneless chicken breast: 2 pounds
The chicken should be cut into 16 to 24 equal size pieces.
3. Finely chopped Onion almost pureed: ½ Cup
4. Salt: ½ teaspoon
5. Ground Cayenne (Lal Mirch): ¼ teaspoon
3. Minced Garlic: 1 Tablespoon
4. Ginger Chopped: 1 Inch
5. Curry Powder: 2 teaspoons
6. Dahi Yogurt: 2 Tablespoons
7. Chopped tomatoes: 1 Cup
8. Butter (unsalted): 2 Tablespoons
9. Water: ¼ Cup
10. Garam Masala: 1 teaspoon
11. Bay leaves: 2
12. Paprika (Degi Mirch): ½ teaspoon
13. Heavy whipping cream: 1 Cup
Method
1. Heat oil in a heavy bottom pan.
2. Fry chicken pieces till opaque white to light brown. Remove with slotted spoon and put in the crock pot.
3. Add Onions, salt and cayenne to hot oil in the pan. Sauté till onions are translucent and the edges start to turn brown.
4. Add garlic and ginger. Sauté another 2 minutes.
5. Add curry powder, sauté 30 second.
6. Add Dahi Yogurt, sauté till almost all the moisture from the yogurt is consumed.
7. Add Tomatoes and butter. Heat till almost bubbly. Transfer to crock pot.
8. Rinse out the pan with water and add water to the crock pot. At this point we are done with the pan.
9. Add remaining ingredients. Stir. Cover the crock pot set at high. Cook for 40 minutes.
10. Turn down cooker to low, cook for additional 5 to six hours. You may cook at high and save about two hours.
Dianne Said:
does anyone have a recipe for garam masala?We Answered:
Basic Garam MasalaCloves 1 tsp
Cardamom 1tsp
Cinnamon 2 - 1 inch sticks
Black pepper 1 tsp
Dry roast all ingredients separately and grind. Store in an air tight container.
Garam Masala
Cumin seeds 4 tablespoons
Coriander seeds 4 tablespoons
Cardamom seeds 1 table spoon
2 Cinnamon sticks ,crushed
Black peppercorns 1 tablespoon
Whole cloves 2 teaspoons
Dry roast all ingredients in a heated heavy skillet over medium heat until the spices emit a toasty aroma. Let cool. Grind to a powder in a spice mill or blender. This one is great for meat dishes.