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Homemade from scratch Garam Masala Recipe from my Book Vegan Richa’s Indian Kitchen. “Garam” means hot and “Masala” in this context means blend of spices. Garam Masala spice blend is often used in Indian dishes to make sauces and curries. Find out how to make your own, to Roast or not to roast, where to buy, is it curry powder, what bay leaves and all you wanted to know about Garam Masala. Vegan Recipe. Pin this post.
Garam Masala. What is Garam Masala? “Garam” means hot and “Masala” in this context means a blend of spices. Contrary to the direct meaning, the spice blend itself is not generally hot. It has black pepper but no red chile. It can however feel hot once you eat some. The spices together will warm you up from the inside. The flavor of garam masala is complex and strong and can be used in other cuisines as well.
Garam masala recipes vary by family recipes, regions, states within India and of course personal preference. Each restaurant also probably has their own version they prefer. Some similar spice blends have different names depending on the region as well. Kashmiri garam masala, Goda Masala, Rajasthani Garam masala etc. There there are other spice blends which are used for specific types of dishes like Pav bhaji masala (for snacks dishes), Sambhar masala(not garam masala but another spice blend used frequently in southern Indian dishes).
For the sake of simplicity, garam masala is a spice blend you would use to make a general Indian dish. Add it to veggies to make a veggie side, Add it to tomato based sauces to make a curry, add it to dals or chickpeas or beans and many more etc.
Speaking of spices, Its been 1 year since my book released, and what a roller coaster it has been. What started as niche book (Vegan and Indian) is working out so well for both categories and then some. #1 Best Seller in Indian all Year!! Good food wins! Thank you you all for cooking the recipes so well and loving the food.
I am giving away 2 signed copies of my book on this post (US only). To Enter, leave me a comment about the recipe from the book or blog that you have made multiple times the past year. Ends May 25.
Get your copy today in US and many other countries. Love the book? do leave reviews on amazon with your favorite recipes and experiences.
Back to garam masala, the flavorful and complex spice blend. Sometimes finding the right garam masala that you like, can be tricky. Read through these tips to get to know more about the spices, and the blend. Jump to Recipe
Check the Brand
If you buy garam masala, check the ingredients. Depending on the brands, country etc, the spice blend might have other additional flavors as all spice, more of cinnamon, more of cumin etc. I usually do not like any of the non Indian brand blends as many are very heavy on cinnamon or all spice giving is a completely different flavor profile.
You can make your own garam masala and adjust it to your preference (Recipe at the end of the post). Garam masala is also available in whole form. I usually get Swad or Deep Brand whole garam masala. I grind a small amount like a 1/4 to 1/2 cup and keep it to use in 1-2 months.
Check the Spices
If you make your own blend, check the spices. Old spices will make the whole blend stale. If you are unsure of if you will like the flavor profile, taste each spice individually before you blend them up. Or grind the spice you are unsure of separately. For eg black cardamoms can be an acquired flavor. Make smaller quantities of the garam masala blend, grind the spice you are not sure off separately and add less to begin with. Try the blended spice mix on a tofu scramble or dal to figure out how you like the flavor profile.
Bay Leaves
Indian Bay Leaves are different from regular bay leaves. Indian Bay Leaves have more of a cassia/cinnamony flavor profile and regular bay leaves have a more menthol like flavor profile. In smaller quantities, like 1 bay leaf in a big pot of stew or soup, the flavor might not be noticeable. But they form a good chunk of this garam masala recipe. You do not want to blend regular bay leaves into your garam masala!, or in any recipes that call for blending up the bay leaves (like my Navratan Korma from the book).
Cinnamon
There are many kinds of cinnamon available which have similar flavor profiles. Some are stronger and spicier while others are more fragrant. Some are the smooth inner bark and some all of the rough bark. The cinnamon that you get in Indian stores are the Indian or Srilankan cinnamon(Cinnamomum tamale or verum(ceylon cinnamon). Any of the cinnamon will do in the blend. Cinnamon sticks can be hard to grind, but they give a much fresher flavor. You can substitute cinnamon powder when making your own garam masala. Be sure to use fresh tasting ground cinnamon.
Other spice blends in the book.
Roast/Toast or not Roast Garam Masala!!
Dry Roasting or toasting the spices is actually a personal preference. Gasp! Some recipes mention that you should toast them. Some others say don’t. Some others that are family recipes are by default toasted and no one knows why.
Toasting helps bring out some flavors more and mellow certain others. Sometimes the roasting also makes certain flavors much more stronger than others causing an imbalance in the harmony, like stronger cumin. Roasting coriander seeds takes away the fresh lime like flavor.
Why do recipes call for roasting? Most recipes have been in the family for generations. The spices often needed to be sun dried or lightly roasted to kill off germs or bugs(flour beetle eggs), or to dry them out because of the high humidity in the long humid monsoon season in India. Damp spices tend to spoil easily and make a clumpy spice blend. Times changed, but recipes didn’t.
So eventually it is personal preference. Try both lightly toasted and untoasted and see what you like. Sounds like a lot of work, but its a one time thing to find the recipe you really love. Or Just use the recipe below as is, or buy the whole garam masala from Indian store, if you are not particular.
Garam Masala is not Curry Powder
Curry powder is not garam masala and is never used in India. Curry powder is less flavorful and has turmeric and other additions that are usually not present in garam masala. Curry powder is a British or Western spice blend approximating the masala spice blends from north and south India. It works well as a spice blend to add to dishes, but is definitely not a traditional or authentic flavor profile. Use garam masala spice blend or the mentioned spices in Indian recipes. I generally buy or make whole spice garam masala as the whole spices stay fresh longer (upto 1 year).
And curry powder has nothing to do with curry leaves. Read more tips and some common mix ups here.
Use it
Garam masala can be used in various ways. Add it to the tempering and cook it in oil to toast and infuse the oil. Sprinkle some in a pot of soup and mix in. Use as a garnish right before serving. Add it to cookies, pancakes, shortbread. Add some wherever you use other spice blends. Toss some chickpeas in garam masala, salt and oil and bake to crisp for quick snacking.
In my Indian recipes, some people cut down on the heat and some spices, while many others double the spices and flavors. Any of these changes depend on a variety of reasons,
- how fresh are your ground spices, esp the garam masala flavor has a wide range depending on age, brand etc. I usually grind whole masala and use within 2-3 months. That makes mine very potent.
- if the recipe was changed to add more veggies or other ingredients, which would require more spices to flavor them.
- or just the simple reason that one might not be making Indian food every day or frequently, so when they do, they want to pack the flavor punch.
The good thing about Indian recipes is that you can adjust the flavors anytime during the simmering and right before serving as well. So adjust away.
Lets Make some Garam Masala! Take this recipe and play with it to make a mix that you love. This recipe has evolved from my trials and mom’s general outline, so it is more of a Punjabi Garam Masala (north Indian). If you are uncertain of a certain spice, for eg black cardamoms can be an acquired flavor, make smaller quantities of the blend, grind the spice you are not sure off separately and add less to begin with. Let me know if you make some and love/not love it 🙂
Garam Masala Recipe
Ingredients
- 1/2 cup whole coriander seeds
- 1/4 cup cumin seeds
- 6 to 8 2-inch cinnamon sticks
- 8 to 10 black cardamoms
- 2 tablespoons green cardamom pods
- 2 tablespoons cloves
- 1 tablespoons black peppercorns
- 10 to 12 Indian bay leaves
- 1 nutmeg, optional
Instructions
- Combine all the ingredients and store in an airtight container for up to 1 year.
- To grind: In a spice grinder, grind the cinnamon sticks and nutmeg first until well ground, then add the rest of the spices and grind to a powder. Store in an airtight container for up to 3 months.
- Note: You can also roast the spices before blending. Dry roast all the ingredients except the nutmeg over low-medium heat for 4 to 5 minutes, stirring occasionally. Cool completely. Grind the cinnamon sticks and nutmeg, and then add the rest of the spices, grind and store as above.
Notes
1 tbsp ground cumin
2 tsp black pepper
3/4 tsp ground cloves
3/4 to 1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp nutmeg Adjust the amounts to flavor preference if needed. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I enjoy the recipes from your book. You have given me such confidence that I can make Indian food home instead of take out. I enjoyed the Indian Tofu Scramble, the Street style Tempeh wraps. A friend was kind enough to to make copies of those recipes, but I would like my own copy so I can share it with family, friends and coworkers who always tell me vegan food is bland, boring and tasteless!
Thats awesome! I hope you win! Try your local libraries till then. They should have copies too.
I am always going to your blog to find new dessert recipes! it’s always a tough decision to pick just one! (and sometimes I can’t pick just one 😉 )
Thank you for this. I have been wanting to try cooking an Indian recipe. I have never had that kind of food before. I am going to make this soon.
Try some of the Indian recipes from the blog! There are lots ranging from easy to traditionally long recipes 🙂 https://www.veganricha.com/category/indian-vegan-recipes
I have made your sweet and sour chickpeas broccoli and bell peppers more than a dozen times – I have had to quadruple the recipe at times because it disappears SO fast! I also made an adjustment to it – sometimes I’ll add soy curls! It makes the whole thing much heavier, but we love it! My toddler
I’m crazy about the molasses cookie recipe, too. They also are really good at disappearing. ????
I’ve made so many things, but a regular in our home is the veggie lasagna.
Veggies and Lentils in Peanut Sauce! I just discovered your blog several months ago and I love it. I would be thrilled to win a signed copy of your cookbook. 🙂
Richa, I’ve been wanting to ask you a question about the bay leaves in your recipes. When we use regular bay leaves in a soup or stew the recipe generally will say to remove the bay leaves at some point before serving. But I’ve never seen that instruction in your recipes that include Indian bay leaves, so I always wonder if it is just assumed that we will know enough to remove them (duh) or are they considered an edible element of the finished dish?
Mango Curry Tofu from the book is the recipe I keep going back to. I’ve made it several times already and have the ingredients on hand to make it again very soon. Yum! Besides the wonderful recipes in your book, I find myself referring to it over and over again as a reference for the various spices and other ingredients used in Indian cooking.
If the leaf is whole in the recipe till the end, then you do fish it out. I usually leave it in until serving as the bay leaves will keep infusing flavor into the dish. So if I am refrigerating the dal or soup for later, I leave them in.
Some recipes blend them in. If the recipe direction says to blend the entire contents of the pan (which would include some other whole spices, bay leaves and whatever else like tomatoes, onions etc), then they get blended into the sauce.
Got it. Thanks!
Richa, Thank you so much for sharing your delicious, healthy and easy to follow recipes. I have been coming back to your site over the past 6 months for delicious, healthy, vegetarian and vegan recipes. I have yet to try your book but the time will come. when I make the plunge. THANK YOU!!!
What a fabulous cookbook! There are so many of your recipes that I’ve made! Most of the ones I’ve made a second or third time seem to be the ones with chickpeas. One that comes to mind is your Sweet and Sour Chickpeas with Peppers and Broccoli. Yum! My mouth is watering. 🙂
Thank you for the opportunity! Palak Tofu Paneer is my favorite recipe from your blog. I always have all the ingredients on hand and it comes together super fast and simply!