She Strengthens

The Flavorful Essence of Indian Cuisine: Garam Masala

Garam masala, India’s quintessential spice blend, adds depth and warmth to a multitude of dishes, from cooking pot to table. This versatile blend, meaning “warm spice blend,” varies in recipe from region to region and cook to cook. We’re excited to share a special garam masala recipe from Preeti Mistry, former chef and owner of Oakland, CA’s Juhu Beach Club Indian restaurant.

What’s in Garam Masala?

Mistry’s garam masala recipe comprises nine essential spices:

• Coriander seeds, with a citrus-like aroma
• Nutty and pungent cumin seeds
• Licorice-sweet fennel seeds from India’s Lucknow region
• Thicker, harder cassia bark with a less sweet taste
• Sweet and refreshing green cardamom from South India
• Earthy, smoky black cardamom dried over charcoal
• Sweet and numbing whole cloves from Kerala, India
• Clean-tasting dried chiles, such as chiles de arbol or Indian Kashmiri chiles
• Rich and pungent black peppercorns, preferably from Tellicherry

The Art of Making Garam Masala

To create the perfect garam masala, follow these four essential tips:

Start Fresh

Fresh spices are the soul of a dish. Source high-quality spices, preferably in their whole form, to ensure the best flavor.

Get Toasty

Toasting your spices intensifies their flavor. You can toast them in the oven or on the stovetop. Pay attention to the chiles, as they’ll darken but shouldn’t burn.

Grind Your Own

Process the toasted spices in batches using a dedicated spice grinder or coffee grinder. Chill the grinder before use to prevent overheating.

Act Fast

Use your freshly made garam masala within 3 days, as ground spices quickly lose their pungency. Store them in an air-tight container away from heat and light.

Garam Masala Recipe

Prep time: 5 minutes
Cook time: 11 minutes
Makes about 1/2 cup

Ingredients:

• 2 tablespoons coriander seed
• 1 tablespoon cumin seed
• 1 tablespoon fennel seed
• 1 teaspoon green cardamom pods
• 5 black cardamom pods
• 1 teaspoon whole cloves
• 1 (3-inch) cassia stick
• 6 dried Kashmiri chiles or arbol chiles
• 1 tablespoon black peppercorns

Instructions:

1. Heat the oven to 350°F (180°C) and arrange a rack in the middle.
2. Combine the spices on a rimmed baking sheet and place in the oven. Check after 3 minutes to ensure they aren’t browning.
3. Continue to check their progress, toasting until hot and fragrant but not browned, about 8 minutes.
4. Immediately transfer to a bowl and set aside until cool enough to handle.
5. Using a coffee grinder dedicated for spices, grind to a fine consistency.
6. Use immediately or store in an airtight jar at room temperature for up to 3 days.