Homemade Garam Masala Powder (non-spicy)
Welcome back to our Indian Cuisine Made Vegan week! We’re thrilled to have you join us on Day 3 of this flavorful journey. Today, we’re diving into the heart of Indian cooking with a staple that elevates every dish it touches: garam masala. This aromatic spice blend is essential in creating the depth and warmth characteristic of Indian cuisine. In this post, we’ll show you how to make your very own homemade garam masala powder my style (means not spicy at all, hence without black pepper and chili!).
Understanding Garam Masala
Garam masala is a quintessential spice blend in Indian cuisine, known for its warming and aromatic properties. The name “garam masala” translates to “hot spice mix,” not because of its heat, but due to its ability to raise body temperature according to Ayurvedic principles. This versatile blend typically includes a combination of spices such as cumin, coriander, cardamom, cloves, black pepper, cinnamon, and nutmeg, though the exact composition can vary regionally and according to personal preferences. Each spice in garam masala brings its own unique flavor and health benefits, making it a complex and richly layered addition to dishes.
This recipe is inspired by a wonderfully detailed blog post and recipe instruction posted on Swathi’s Recipes.
Culinary Uses and Benefits of Garam Masala
Garam masala is often added towards the end of cooking to preserve its delicate aromas, enhancing the flavor profile of the dish without overpowering other ingredients. It can be used in a variety of dishes, from curries and soups to roasted vegetables and even in some desserts, providing a warm, earthy depth. Beyond its culinary applications, garam masala is prized for its health benefits. The spices within the blend are known to aid digestion, boost metabolism, and provide anti-inflammatory properties. This makes garam masala not only a flavorful addition to your pantry but also a beneficial one for overall well-being.
Homemade Garam Masala Powder (non-spicy)
Equipment
- 1 grinding device I used our immersion blender with a towel wrapped around to prevent the spices from spreading all over the kitchen and a fine sieve.
Ingredients
- 2 dried bay laurel
- 1/4 cinnamon stick
- 1/4 star anise optional
- 4 cloves
- 4 green cardamoms
- 1/4 small nutmeg
- 5 tbsp cumin seeds
- 4 tbsp coriander seeds
- 1 tbsp fennel seeds
Instructions
- Roast the spices exept of the cumin, coriander and fennel seeds until crunchy. Place them in a bowl.
- Roast the cumin seeds until nicely brown but not burned. Add them to the bowl.
- Repeat the procedure with the coriander as well as the fennel seeds and add them to the same bowl.
- Once the spices have cooled down to room temperature (you can boost the process by placing them in the fridge), finely grind them all together.
- If you are using a device that is not powerful enough to grind finely, you can sieve the grinded spice mix and re-grind the coarse bits. Or, as I did, use the fine powder for dishes like Vegan Paneer Tikka Masala and the coarse mix for decoration or added flavor on top of your dishes.