The word ‘garam’ means ‘hot’ and the word ‘masala’ means ‘a mixture of spices’, so this is a hot spice mixture. This heat however is not a heat you would taste as with chilies, but one that affects the body. This theory originates from the Hindu concept of medicine and diet called tridosha, which teaches that some foods have a warming effect on the body while others have a cooling one. Spices such as cloves, cinnamon, black cardamoms, and nutmeg are the garam constituents of this aromatic mixture.
The garam masala should be put in foods towards the end of cooking and it is sometimes also sprinkled onto cooked meat, vegetables, and yoghurts as a garnish.
Equipment and Utensils
Flat metal spoon
Coffee Blender / Mixer
3 grams (2 teaspoons) Black Peppercorns
2 grams ( 2 teaspoons) Cloves
2 Star Anise
10-12 Green Cardamom
5 Black Cardamom
2 Nutmeg Flowers / Mace
10-12 Bay Leaves
5-6 Cinnamon Sticks
Place the frying pan on low heat.
Add all ingredients to the frying pan.
Dry roast all ingredients till a nice roasted aroma is obtained.
It will take 2-3 minutes.
Turn off the heat and let the spice mixture cool down completely.
After cooling down, place the mixture into an electric coffee grinder.
Grind it for 1 minute.
Remove the lid carefully.
Test by rubbing a little of the mixture between thumb and forefinger.
Finely ground spices should not feel gritty.
If necessary, grind for another few seconds.
Put the masala into an airtight container.
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Cooking Time: 0 minutes
Yield: 3 tablespoons of masala