If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Of course you can use a store bought blend, but when you make it at home, the spices are so much fresher and vibrant, and make a big difference to all of your homemade Indian recipes. The literal meaning of “garam masala” translates to “warming spices” or “hot spices”, so look for the blend to bring spicy heat. Be careful with the amount you use, as it can be a bit overwhelming. There is no single way to make it, and recipes vary from cook to cook, though it is typically made from a singular (albeit long) list of ingredients. Depending on those ingredients, garam masala can be hot and spicy, or it can be more aromatic, or a combination of the two. In the Southern regions, garam masala is mixed with red chilies to add more flavor. All in all, some blends can be made with more than 32 ingredients. Typical ingredients in garam masala include some or all of the following:
Cardamom Pods - I’m using green cardamom pods for this recipe, but both green and black cardamom are often used. Cumin Seeds Coriander Seeds Fennel Seeds Black Peppercorns - White peppercorns are also commonly used. Cloves Mace Cinnamon Stick Bay Leaf Other Common Ingredients - Dried chili pepper, cassia bark, curry leaf, nutmeg and star anise.
Grind the toasted spices. Transfer the toasted ingredients to a spice grinder (or use a mortar and pestle) and grind them into a fine powder.
The Indian Cooking Course, by Monisha Bharadwaj (Affiliate link, my friends!)
Also, chaat masala is another great substitute. The taste is a bit different but if you are making an Indian dish, chaat masala will do just fine as the taste is tart, sweet, and salty. However, while adding chaat masala, don’t add it all in one go because it can change the taste of the dish. Try to add it gradually and keep tasting until you find the perfect spice balance. But what if you don’t have curry powder or chaat masala in the cabinet? Try making your own garam masala using cumin and allspice. To make your own garam masala, take one part of cumin and 1/4th of the allspice and the blend will work great for a simple seasoning. The taste will not be the same as garam masala because garam masala is a blend of so many spices, but it can work in a pinch. The term masalai was given to the paste of blended spices. The original word is “masalai” but with the language travel, it transformed into masala.
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