A garam masala spice mix is a blend of warm spices used in Indian cooking. Often used in combination with curry powder in dishes such as tandoori, tikkas, and curries. You can make this blend yourself with spices you probably already have in your kitchen.
It's pronounced as gah-ram mah-sah-lah. While there is no 'h' in the spelling, it's very much in the pronunciation. In Hindi, which is the national language of India, the word garam means 'warm or hot' and the word masala means 'spices'. So, basically, garam masala is a blend of warm spices very similar to how we have pumpkin spice or gingerbread spice.
There are plenty of health benefits to garam masala! Remember my 5 spice ginger tea for a cold and sore throat? All these spices apart from adding flavor and warmth to our body have been used for thousands of years by our ancestors for medicinal purposes. You can learn about it in Indian literature. And there is a long history of the uses of the garam masala spices in Ayurvedic medicine. Due to the fact that these spices are full of antioxidant properties.
Is there a difference between curry powder and garam masala?
Yes!! A huge difference. Curry powder consists of basic ingredients that contribute to the taste of the curry, like, coriander, cumin, chilly, cayenne, etc. Garam masala consists of ingredients that add more in terms of flavor such as cardamom, cloves, and nutmeg. As a result, it does add a little taste but not as much as curry powder does to your curry.
Also, you can make a delicious curry with only curry powder and no garam masala. And yet, not the other way around. So, yes, you cannot omit the curry powder.
About this recipe
Below, I have given you recipes for this spice mix.
The first is made from ground spices and very similar to what you can purchase commercially.
The seconds if my mom's secret recipe. I call her the queen of spice mixes because she loved to play with spices. It is a unique blend of wonderful warm spices that compliment each other beautifully.
Some of the most popular recipes on my blog using this spice mix are slow cooker Indian chicken curry, Beef mince curry, Slow-cooked lamb masala, slow-cooked Indian beef curry, Indian chicken curry in 15 minutes, Kidney beans curry. You can find all my Indian recipes here
The best part of these spice mix recipes is you can use it not just in Indian cooking but also to flavor pies and cookie dough just as you would use pumpkin spice or gingerbread spice.
Step by step (pin)
For the ground spices
- Combine all the ground spices well.
- Store in an airtight spice jar for up to 3 months.
Mom's from whole spices
- Toast the whole spices in a frying pan on low heat for a minute.
- You will start to get the spices to give out a beautiful aroma.
- Take it off the heat and let cool until barely warm.
- Place all the whole and powder spices in a spice grinder and blend until smooth
- Transfer to an airtight spice jar and store for up to 3 months
Storage
- Always store in an airtight jar to ensure the flavor of the spices is sealed in well.
- Ideally, these spices have a long shelf life as stated by the supermarkets - but it's best to make a note on the jar so you know when its time to make a new batch.
- Finally, read the expiry date on the powders you used - choose the one with the earliest date as a guide.
Frequently asked questions?
Chili powder is just one spice but garam masala is a blend of many spices, so you won't get the same flavor and taste to your curry with just chili powder.
Yes, for a quick curry with 500 grams chicken in addition to curry powder use these as a substitute for G masala
¼ tsp cardamom powder,
⅛ tsp ground cloves,
¼ cinnamon powder
⅛ tsp bay leaf crushed
Both curry powder and garam masala are Indian spice blends and both have very different spices in them. So, one cannot be used in place of the other. Garam masala is a combination of warm spices similar to your gingerbread or pumpkin spice mix.
You can make a curry without garam masala spice but not without curry powder.
Garam masala adds heat, not spice. So, never use too much. A little goes a long way.
Next time you make a Christmas cake use a dash of garam masala instead of the Christmas spice mix. Or try it in your next batch of fudge, molasses cookies, gingerbread cookies, and even fruit cakes.
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Description
Ingredients
From ground spices
- 1 ½ tsp Groud cumin
- 1 tsp Ground coriander
- 2 tsp Ground cardamom
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Ground cloves
- ½ tsp Black peppe
Mom's garam masala
- 12 corns Peppercorns
- 2 pods Brown cardamom
- 4 pods Green cardamom
- 4 med Bay leaf
- 20 Cloves Cloves
- 6-inch stick Cinnamon
- 2 tsp Caraway seeds
- 1 star Star anise
- 2-inch piece Mace
- 1 tsp Pepper powder
Instructions
For the ground spices
- Combine all the ground spices well.
- Store in an airtight spice jar for up to 3 months.
Mom's from whole spices
- Toast the whole spices in a frying pan on low heat for a minute.
- You will start to get the spices to give out a beautiful aroma.
- Take it off the heat and let cool until barely warm.
- Place all the whole and powder spices in a spice grinder and blend until smooth
- Transfer to an airtight spice jar and store for up to 3 months
Recipe Notes
Storage
- Always store in an airtight jar to ensure the flavor of the spices is sealed in well.
- Ideally, these spices have a long shelf life as stated by the supermarkets - but it's best to make a note on the jar so you know when its time to make a new batch.
- Finally, read the expiry date on the powders you used - choose the one with the earliest date as a guide.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
