Garam Masala

It is one of the most used combinations of masalas to prepare Indian dishes. Garam masala is a mixture of spices which originated in the north of India. It spread throughout India and was adopting different variations, so each region and each house has its own version of Garam Masala. They are used for starters, meat and vegetables. The taste is very intense, so you have to be careful with the quantity.

Within the varieties of Garam Masala there are three that I like to use for my dishes. Here I explain how to make them at home.

1.    In the first one, whole spices are used and it is called Whole Garam Masala. They are added at the beginning of the preparation of the dishes. Simply pour the whole spices into the hot oil so that they release their full aroma, and then add the rest of the ingredients of the recipe. It is necessary to be very careful so that the oil is not very hot since they are toasted and give a very strong flavor. The spices I use for this step are:

  • Three/four green cardamoms
  • A cinnamon stick A bay leaf
  • Three/four nails

2.    The second one is the most basic recipe for Garam Masala and the most commonly used. Blend all the spices in a mixture and store it in a air-tight container. You can use it upto 2 months. The spices I usually use hera are:

  • Three bay leaves 
  • 6/8 cinnamon sticks
  • Two tablespoons of green cardamom
  • One tablespoon of clove
  • Half tablespoon of black pepper

 
3. The third version is called Shahi Garam Masala. This garam masala is usually used for rice dishes, such as biryani, and in some meat dishes. It has a very strong flavor, so it should be used moderately. The preparation process is the same as the previous one. The spices I usually use to prepare Shahi Garam Masala are:

  • Three bay leaves 
  • 6/8 cinnamon sticks
  • Two tablespoons of green cardamom
  • One tablespoon of clove
  • One tablespoon of black pepper
  • One black cardamom
  • One small nutmeg
  • 4 strands of mace