Everything about garam masala: what it is, composition and use in cooking

7 INEXPENSIVE AND INCREDIBLY TASTY RECIPES WITH GARAM MASALA

For many, walking along spice shelves in stores and bazaars is as much a pleasure as sweets for those with a sweet tooth. Each of the world's cuisines has its own special seasonings and mixtures, this could be Japanese “tempura” or the intoxicating “garam masala”, which we will talk about today.

As a rule, we purchase spices on an intuitive level. Over time, the kitchen cabinet becomes “overgrown” with aromatic bags and jars that are waiting in the wings.

Garam masala is a universal Ayurvedic seasoning, one of the most famous Indian spices that has conquered the whole world.

What is garam masala

Garam masala is an Indian blend of ground spices, lightly toasted to enhance their flavor. The taste may be slightly spicy or hot - it depends on the method of preparation and on the dish seasoned with it, but the general property is a sweetish aftertaste.

Garam masala is the basis of most Indian dishes. It is a great addition to curries, lentils and soups.

There is no single recipe for garam masala. Ingredients vary depending on the region, as well as the personal preferences of the person creating the mixture. Learning how to mix spices (becoming a masalchi) is a matter of pride in India and every cook strives to make the best mixture.

What garam masala looks like - photo

Garam masala is not necessarily a spice powder; it also comes in the form of a paste with the addition of coconut milk, vinegar or water.

Exotic masala with black pepper

Ingredients:

1 glass of water
A pinch of ground black pepper
1 tbsp. l. black leaf tea
1 glass of milk
Sugar to taste

Preparation:

Pour water into the pan, add pepper and bring to a boil. Boil the mixture for 2 minutes. Add loose leaf tea and cook for another 5 minutes, then pour in the milk, add sugar and bring to a boil again. In 4-5 minutes your unusual aromatic drink is ready.

Compound

There are many variations of garam masala recipes. This spice mixture contains from 10 to 30 or more ingredients. The simple version most commonly used in India includes:

coriander;
black pepper;
cinnamon;
cardamom;
carnation;
nutmeg;
caraway.

Other common ingredients are saffron, fennel seeds, ginger, garlic, mustard seeds, mace, anise, tamarind, fenugreek, bay leaves, dried red chilies.

Whatever spices are used, they are all carefully mixed for a balanced taste, spicy and somewhat sweet, but without added sugar.

Cooking recipes

The easiest way to evaluate the drink is to buy a ready-made masala mixture, which can be purchased in specialized stores. But there are many more benefits to making tea at home. Firstly, you will be sure that the ingredients will be fresh, and secondly, you will be able to control the amount of spices added to your taste.

Classic masala recipe

One of the most famous recipes in India. To prepare tea you will need:

Milk, 400 ml.
400 ml of clean water.
Cloves, 4 pcs.
2 pieces of ginger.
Cinnamon, 1 stick.
1-2 cardamom pods.
Black pepper, 2 pcs.
Black tea, 2 tbsp.

Before cooking, black pepper and cardamom must be crushed and then added to the rest of the spices, milk and water in any boiling vessel. After boiling, keep on fire for 5-11 minutes, and then add tea and sugar for taste. Boil for another 5 minutes, and then separate the tea leaves from the drink.

Masala tea with honey and anise

Honey has healing properties, which is why it is often used to treat colds and to restore strength. In combination with anise, it gives an unusual taste, aroma, and imparts healing effects. Ingredients you will need for cooking:

Water, 250 ml.
250 ml. milk.
Honey, 15 grams.
1 PC. anise
Black tea, 2 teaspoons
Cardamom, three pieces.
10 grams of cinnamon.
20 g ginger
2 fennel.

Grind the spices, mix them with water and put on fire. After boiling, add tea with milk, boil everything together for 2 minutes, filter, and then add honey. Can be served.

Orange masala tea

This option is perfect for citrus lovers. Ingredients for cooking:

Water, 1 liter.
Large leaf tea, 2 tablespoons.
Sugar also tastes good.
Orange, 2 pieces of medium size and one large.
Cinnamon.
Cardamom.
Carnation.
Black pepper.

You can also choose other spices to taste, but these will be enough.

First you need to grind the spices. Then take the oranges, wash them and, without peeling them, place them in a bowl of boiling water. Leave for 1-2 minutes, remove and cut into circles. Then boil water, add spices and tea. Bring to a boil for 2-3 minutes, then strain.

Instead of orange, lemon is also suitable for a vitamin drink, and diced pineapple or any other fruit is suitable for tea.

Green masala tea

This drink can ideally replace coffee, as it has an equally invigorating effect, and also does not contain harmful caffeine.

Water, 125 ml.
Milk, 250 ml.
Cardamom, 5 pcs.
Ginger, 5 g.
Cloves, 3 pcs.
Star anise, 1⁄2
Nutmeg, 5 g.
Vanilla, 5 g.
Sugar, 50 g.
Green tea, 2 tsp.

Grate the spices and place them to fry. Add the resulting mixture and sugar to boiling milk. Brew tea in water separately, and then mix the two mixtures into one. Strain with a strainer.

Masala tea with mint and sweetener

Mint can make tea unusually tasty and aromatic. Instead of sugar, honey or maple syrup is usually added to the drink. To prepare this tea you will need:

Water, 200 ml.
Milk, 200 ml.
Mint, 1 bunch.
Cloves, 1 pc.
Lime, 1⁄4.
Black tea, 1 tablespoon.
Cardamom, 1 pc.
Grated ginger, 1⁄2.
Cinnamon, half a teaspoon.
Honey or maple syrup, 2 tbsp. spoons.

Place all the spices in water and boil over a fire. Then add milk, lime (pre-cut into slices), leaves and honey (or maple syrup). Boil for 4 minutes, then filter and serve the drink.

Conclusion

Since ancient times, masala has been considered one of the best health-improving Ayurvedic drinks. Its wonderful taste is still appreciated in India, and tea recipes have passed through many generations. Masala tea is a healthy and at the same time aromatic invigorating drink. The healing properties of the drink have long been tested and proven by many scientists. Masala can be consumed daily for good health and mood. Tea with spices warms up perfectly and helps cleanse the body and improve health.

What is the taste and smell?

No garam masala mixture has the same taste or smell as there are many different spice compositions.

Even though the word "garam" translates to "hot", this does not mean that the seasoning is spicy. Spices increase body temperature, speeding up metabolism. However, those who are not used to spices and herbs will find garam masala spicy.

The seasoning has a deep and complex aroma, it has a balance of all six tastes:

cinnamon adds warmth and sweetness;
pepper – slight heat;
coriander and dill – spicy, floral note;
Cumin – The savoriness adds heat and together all the spices add depth and complexity to recipes, both sweet and savory.

Rules and terms of storage of garam masala

The seasoning should remain in the manufacturer's container or pour into a glass container with an airtight lid. Keep in a dry, dark place away from heating household appliances.

The expiration date of the purchased mixture is written on the spice packaging. Homemade garam masala can be stored for no longer than 3 months. Later, the spice's aroma weakens.

There are many recipes for garam masala, but do not believe sources that recommend adding spices by eye or taste. The warm mixture should contain traditional proportions of spices combined. If the dosage or composition is violated, the seasoning will lose its piquant aroma and distinctive taste.

Do you make garam masala yourself or buy it? Comment below the article and share it with friends on social networks. All the best.

Where can I buy

Garam masala is not often found in supermarkets. It can be found in stores specializing in spices, herbs and vegetarian food products.

Garam masala will vary depending on the brand. As already mentioned, each manufacturer has its own recipe for this spice mixture.

In small towns, this seasoning is almost impossible to find in stores. You can easily fix this problem and buy garam masala online.

How to select and store tea

It is advised to buy a mixture of spices or Masala tea, made and packaged in India. For homemade seasoning, use unground spices, recently packaged. The label must indicate the composition, information about the manufacturer, and expiration date.

Everything is stored separately in hermetically sealed jars away from steam, dampness, and sun. When preparing for future use, after grinding, the powder is used for a month. Whole seeds for the drink can be stored for up to six months.

Indian tea with spices is drunk to heal the body. But it has contraindications. Therefore, masala drinks are consumed after medical consultation.

Do you like tea or coffee with a mixture of masala spices? Comment and share information with friends on social networks. All the best.

Garam Masala Seasoning Recipes

The proportions, combinations and variations of garam masala are endless. Spices are usually roasted whole and then ground into powder.

Recipe 1 - simplified version

This quick garam masala mix recipe takes 2 minutes to make at home with everyday spices. Use it in Indian dishes, stir-fried vegetables, soups, stews and more.

Ingredients:

1 tablespoon of cumin;
2 teaspoons coriander;
2 tsp. cardamom;
1.5 tsp. cinnamon;
1 tsp. black pepper;
½ tsp. nutmeg;
½ tsp. carnations;
½ tsp. cayenne pepper.

How to do:

Mix all the ground spices in a small bowl and store in a sealed jar.
To enhance the taste and aroma, immediately before use, lightly fry the required amount, stirring, in a dry frying pan over medium heat until a pleasant aroma appears.

Recipe 2

To make garam masala as close to the real thing as possible, use whole spices.

Ingredients:

1 tbsp. l. coriander seeds;
1 tbsp. l. caraway;
1 tsp. black pepper;
0.5 tsp. whole cloves;
0.5 tsp. cardamom seeds from green pods (or a mixture of black and green);
0.5 tsp. cumin (optional);
2 bay leaves;
0.5 tsp. fennel seeds (optional);
1-3 dry red chilies (or 1 tsp chili flakes);
5 cm piece of cinnamon stick;
a piece of nutmeg (about 1 tsp).

How to cook:

Lightly toast the whole spices over medium heat in a frying pan without oil until the seeds crackle and begin to release aromas. Stir constantly to prevent the mixture from burning.
Grind in a spice grinder or blender to a fine powder.

Recipe 3

Ingredients:

zira – 30 g;
coriander – 10 grains;
black pepper – 10 peas;
green cardamom – 10 boxes;
black cardamom – 5 boxes;
cloves - 8 heads;
star anise (star anise) – 4 pieces;
nutmeg color – 4 pcs;
cinnamon – 4 sticks;
freshly grated nutmeg – 3 g.

How to cook:

Quickly fry the whole spices in a frying pan without oil, stirring constantly to avoid burning.
Cool slightly and grind the spices in a mortar to a fine powder or grind in a mixer.
Add ground nutmeg to the mixture.

CHICKEN IN TOMATO-CREAM CURRY

In India, it is not just a spice, but any dish with a sauce in the preparation of which the spice “curry” is used.

To prepare 4 servings you will need: a tablespoon of garam masala and tomato paste, half a teaspoon of cinnamon and one and a half spoons of ginger, 3 tablespoons of butter, two teaspoons of chopped garlic, one head of onion, 400 grams of tomato sauce and the same amount of canned tomatoes, 1 grilled chicken, 300 grams of frozen green peas, 300 milliliters of cream (40%), a quarter teaspoon of cayenne pepper.

Cooking method:

Mix garam masala, ginger, cinnamon and pepper in a bowl.
Cut the chicken into small pieces
Then start preparing the sauce. Heat the butter in a frying pan and add pre-chopped onion to it, fry until golden brown. Add the garlic, tomato paste and previously prepared spice mix. Fry until you notice a strong aroma. You need to add tomato sauce and tomatoes to the finished mixture.
After this, add the chicken to the sauce, mix thoroughly and bring the dish to a boil. Cook the dish over low heat, without covering the pan with a lid, for 10-15 minutes.
Transfer the cooked chicken without sauce to dishes and cover with foil to keep warm.
Add the green peas and cream to the pan, heat through, and then pour the hot sauce over the cooked chicken.

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Use in cooking

Garam masala is not limited to adding to curries or Indian dishes. It is used as a universal seasoning for adding to meat, chicken, fish, vegetables or rice dishes.

It is usually added to a dish at the end of cooking or sprinkled on top just before serving because the flavor can become bitter if cooked for too long.
The products are thoroughly mixed with the masala mixture so that the spices are evenly distributed.
Salt the dish last, when it is almost ready and even removed from the heat, otherwise it will interfere with the flavor of the garam masala.

What dishes are they used for?

The list below on Pripravkino.ru is a brief example of products and dishes where you can add garam masala:

in green beans, lentils, potatoes, carrots, zucchini;
in soups and stews;
in baked or boiled potatoes;
in pilaf and other rice dishes;
rub meat or chicken with this seasoning before frying;
added to marinades, salad dressings;
A spicy sauce is prepared from garam masala: mixed with a small amount of sour cream or mayonnaise until a thick mass is formed and served with meat or poultry;
season flour when baking bread and gingerbread.

BAIGAN BHARTA

This dish is very reminiscent of the familiar eggplant caviar, but the abundance of spices makes Baigan Bharta a unique, oriental appetizer.

To prepare 4 servings you will need:

Main: 2 eggplants, one tablespoon of vegetable oil, 2 tablespoons of lemon juice, herbs and sugar to taste.

Masala: 200 grams of tomato, one onion, quarter teaspoon of cumin, ginger and garlic paste, 2 cloves of garlic.

Spices: half a teaspoon of garam masala and as much as coriander, a quarter teaspoon of cumin,

Cooking method:

You need to bake the eggplants, then peel them and chop them finely. Then you need to chop the onions and tomatoes, place all the spices, except cumin, in one container. Grate the ginger and garlic until smooth.
Heat garam masala in a frying pan, add cumin and onion, fry until golden brown.
Place the garlic and ginger mixture into the pan.
After a few minutes, add tomatoes and spice mix. Stir thoroughly.
Place the peeled eggplants and simmer the dish over low heat for 15 minutes. Add salt and sugar to taste and season with lemon juice.
Cool the dish and feel free to serve it with fresh herbs.

Benefit for health

Here are the most popular health benefits of garam masala:

Fights diabetes. Cinnamon in the seasoning has the ability to naturally lower blood sugar levels. This helps prevent the development of diabetes, especially for those at risk. Cinnamon also improves the body's responsiveness and sensitivity to insulin, a vital hormone that maintains blood sugar balance.
Strengthens the immune system. The spice mixture in garam masala has anti-inflammatory, antioxidant, antidiabetic and antimicrobial properties.
Helps the digestive system. Garam masala increases body temperature and metabolism. This prevents slow digestion and accumulation of toxins.
Reduces cholesterol levels. Cloves, pepper, cardamom, coriander and cinnamon reduce “bad” cholesterol (LDL).
Fights inflammation. Cumin in garam masala improves digestion and metabolism, regulates heart rate. It is also rich in iron and increases hemoglobin levels.
Reduces bloating and flatulence. The spice has carminative properties that promote digestion and help fight bloating, nausea and flatulence. Overall, garam masala supports gastrointestinal health.
Slows down the aging process. Garam masala can slow down the aging process thanks to cinnamon, black pepper and cumin. In particular, pepper has strong antioxidant, antibacterial and antibiotic properties that provide excellent anti-aging properties.
Helps with weight loss. This is only because garam masala is spicy and it causes sweating in the body. Sweating is a procedure that burns excess fat in the body and helps reduce body fat.
Increases the body's ability to absorb vitamins, minerals and other nutrients.

Beneficial features

It is quite difficult to highlight all the benefits of using spices - each component has a huge list of advantages. We will note the main positive effects on the body:

Antimicrobial;
Anti-inflammatory;
Antidiabetic;
Antioxidant.

It is worth talking about the following advantages:

Improvement of digestive processes. Spices improve peristalsis, speed up digestion processes, enhance the production of saliva and gastric juice;
Protection against the formation of malignant neoplasms. Eating spices increases the production of detoxification enzymes.

An important question that concerns many people is whether seasoning affects the process of losing weight?

The product is thermogenic - accelerating metabolism allows you to quickly get rid of excess calories;
At the same time, the combination of elements increases appetite - the effect can be completely opposite.

Unfortunately, Garam Masala not only has beneficial properties - if consumed excessively, it can cause harm and has contraindications for use. Let's take a closer look at the disadvantages of using it in cooking.

Contraindications (harm) and side effects

For the most part, garam masala is considered a healthy and safe spice. This spice blend has a long history and continues to be used regularly today. The same is true for the individual spices that are present in it.

However, as with any product, there is a risk of harm caused by side effects:

Sensitive people may have allergic reactions to certain spices, and garam masala may cause itching, rashes, a burning sensation in the mouth, or diarrhea and vomiting.

Contraindications

Excessive use of any spice is fraught with complications - you should always observe moderation when preparing dishes.

Who should not eat the spice mixture?

Pregnant and lactating women;
Small children;
Persons with acute diseases of the cardiovascular and digestive systems;
People suffering from allergic reactions.

Make sure you are not allergic to any of the ingredients - even a small amount can adversely affect your health.

Now let's talk about something pleasant - consider the use of Garam masala seasoning.

What to replace

If you don't have garam masala on hand, you can use an alternative. Here are the options for what you can replace it with:

Curry powder

Of course, you won't get the same warming effect from curry as garam masala, but this flavor works well in Indian dishes. Just add the same amount of curry powder as called for in your recipe and you have a good substitute.

Allspice and cumin

These spices are usually always present in the kitchen. And while the classic garam masala blend can contain more than 30 individual ingredients, you can easily make your own simple substitute using just allspice and cumin.

Or...do not mix all the ingredients

Even if you find that you don't have everything for garam masala, you can make your own blend using a few key ingredients.

For an alternative mixture use:

3 parts coriander and cinnamon;
1 part cumin and cloves;
½ part cardamom and pepper.

Mix these ingredients together and simply add this spice blend to your dish instead of store-bought or homemade garam masala.

If you don't have these six ingredients but have some time to experiment, try making a mixture with what you have. You can make a great garam masala mixture!

ALU JACKET

Alu jacket

are vegetable balls that need to be poured with sauce only when serving the dish, otherwise the sauce will soften the crispy crust.

To prepare you will need: medium-sized potatoes (4 pcs.), salt and pepper to taste, one glass of chickpea flour, a kilogram of tomato, a teaspoon of cumin, turmeric, garam masala and red pepper, one zucchini, about 300 ml. vegetable oil, one head of cauliflower, a bunch of cilantro and ginger root.

Method of preparation: Heat the cumin for about 3-4 minutes in a frying pan, and then pour it into a pan with a heated spoon of oil. Add finely chopped ginger and turmeric there in advance. After mixing the spices, you can safely add tomatoes without skin. Simmer for about 20 minutes, remove from heat and keep hot until serving - this is your sauce. Peeled potatoes and zucchini need to be grated, add chopped cabbage. Next, add chickpea flour, garam masala and some cilantro to the vegetable mixture. Add salt and pepper as desired. Make balls from the finished mixture and fry them in hot oil until golden brown. Place the finished balls on a towel to absorb unnecessary fat. The dish can be served with hot sauce.

Ways to use masala

Indian cuisine is characterized by frying spices in oil in order to more fully extract and enhance their aroma. To prepare masala, you need to use ground or whole spices, but usually a combination of these spices is used.

Before starting to prepare the masala, it is important to prepare all the necessary ingredients and have them on hand, then take vegetable or ghee (no more than 2 tablespoons) and heat it in a frying pan so that the spices and other components of the masala do not burn to the bottom of the pan during frying. The oil must be heated to a sufficiently high temperature at the same time, without allowing it to burn, and alternately throw spices into it, which will instantly begin to change: burst, swell, change color or change in size and shape

When the spices are browned, you need to pour the mixture into a pre-prepared dish or put food already prepared for stewing or frying into the masala itself.

Ingredients

Cloves 10 g
Dry mustard in seeds 2 tbsp. l.
Dry ginger 1 tbsp. l.
Dry coriander 2 tbsp. l.
Cinnamon sticks 1 stick
Turmeric 1 tbsp. l.
Bay leaf 1 pc.
Tea rose petals 20 g
Nutmeg 2 pcs.
Allspice 1 tsp.
Hot pepper 2 pcs.
Black peppercorns 1 tbsp. l.
Mountain celery (lovage) seeds 10 g
Garam Masala spice mixture

In Hindi, the name Garam Masala is a two-part word - “garam” means “hot” and “masala” means “spice mixture”. The spices used in Garam Masala have a warming effect, making them perfect for cold and damp days. This combination of tastes, aromas and beneficial properties is most relevant for those who often catch colds due to hypothermia.

Garam Masala is the perfect spice blend to enhance bean soups, sauces, casseroles, fried snacks, and vegetable salads. Garam Masala has a unique taste in sweet dishes - baked goods using apples, plums, pears, peaches and pumpkin. Try this mixture in oatmeal, corn and whole grain cookies. Or make hot herbal tea or orzo with Garam Masala. Surprise your guests during your summer garden party with fruity drinks that have an additional note called Garam Masala.

You cannot do without this mixture when eating and healing with Ayurvedic dishes. We recommend trying Kichri (kichari or kitri), a popular recipe that includes rice and moong dal (yellow mung bean), vegetables and Garam Masala. This special Indian spice has many different recipes. We love the composition, which contains dried rose petals.

How to prepare “Garam Masala” step by step with photos at home

Step 1

We dried tea rose petals and hot pepper pods in the summer, and prepared mustard, coriander and mountain celery seeds in the fall, so we don’t have to wait 48 hours to collect all the suitable homemade ingredients to prepare our spice mixture.

Step 2

Fry our mixture in a dry deep container (with constant stirring).

Step 3

You can determine its readiness by the aroma and uniform ocher color of all the products included in Garam Masala.

Step 4

After the spices have cooled, take out the hot red peppers and extract the seeds from them, cutting them lengthwise with scissors. Cut the peeled peppers into several pieces.

Step 5

Now our aromatic mixture should be crushed to a powder state. We will use an electric mill for such purposes.

Step 6

Garam Masala should be ground in several stages to prevent the spices from overheating. As a result, we get a powder of a pleasant chocolate-terracotta color. These simple instructions will allow you to get the same mixture. Or focus on your preferences by adding cumin, asafoetida, etc. Store in a hermetically sealed jar (preferably in a dark, cool but dry place). With this seasoning, wonderful journeys into the world of Indian cuisine and mastering fusion recipes from famous chefs await you. Have a pleasant gastronomic experience!