Which spices are used in garam masala?
Spices commonly used to make garam masala include cloves, bay leaf, fennel, cinnamon, cardamom, cumin, coriander seeds, mace and black and white peppercorns. While garam masala contains spices it is not ‘spicy’ in general. However, some cooks may add chilli to their blend according to personal preference.
How do you make garam masala?
Garam masala is made with ground spices, which are often toasted first to release their oils before grinding to a powder.
Garam masala recipe
Metric
Imperial
- 1 tsp fennel seeds
- 1/2 cinnamon stick
- 2 blades of mace
- 1 tsp cardamom seeds
- 4 bay leaves
- 2 cloves
- 2 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 1 tsp black peppercorns
- 1 tsp white peppercorns
Toast the spices in a dry frying pan until they are fragrant and slightly darker in colour, taking care not to burn them – move them around fairly constantly with a wooden spoon or toss the pan to ensure they are evenly toasted and don’t catch
Transfer to a spice grinder and grind to a powder
The garam masala can be stored in an airtight container for up to four months
How to use garam masala
Garam masala is a very versatile spice blend and can be used in marinades (for example to marinate lamb for a biryani); in sauces for curries and stews; in spice rubs, or as part of the flavour base of a dish. It can also be used to finish dishes at the end of cooking, for example it may be added to a soup, dal or dip.
What is a substitute for garam masala?
Since garam masala blends vary widely, it makes sense to see how many of the spices in your chosen recipe you have available. You never know, you might just hit upon your favourite combination by accident!
Is garam masala the same as curry powder?
No, garam masala and curry powder are different spice blends. Garam masala is a spice blend used widely across the Indian subcontinent, while curry powder was invented in Britain in the late 1700s. While there may be some overlap in the spices used, the resulting flavour profile is different.
How to store garam masala
Garam masala should be stored in an airtight container such as a glass jar, and ideally used within a few months. Spices lose their pungency the longer they are stored, so it’s best to grind them in small quantities and use them up quickly.
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