Garam Masala is a traditional Indian blend of spices; some may go so far as to say it is the linchpin of a diverse range of dishes, including curries and butter chicken. Masala means “blend” or “mixture,” and garam means “spices”; however, a garam masala is a distinctive blend in its own right, and although there may be many interpretations, they should all have the same taste characteristics. I find it interesting how often Indian cooks add garam masala rather than the individual ingredients; this is, of course, for simplicity.
To make garam masala, blend the following ground spices…
4 teaspoons (20 mL) ground fennel seeds
2 1/2 teaspoons (12 mL) ground cinnamon
2 1/2 teaspoons (12 mL) ground caraway seeds
1/2 teaspoon (2 mL) freshly ground black pepper
1/2 teaspoon (2 mL) ground cloves
1/2 teaspoon (2 mL) ground green cardamom seeds
This balanced, almost sweet blend with a touch of pepper bite lacks the characteristic “curry” notes of cumin, coriander and turmeric, making it enormously versatile as a “spicing” agent across a wide cross-section of dishes. One of my favorite used for garam masala is in the Prawns Masala recipe above.