Garam Masala

Different regions of India have developed spice mixtures based on climate, availability, and cooking methods. Not surprisingly, every Indian dish is a unique blend of spices. "Masala" is the Indian term for these mixtures. Garam masala, meaning "hot spice," was created in the north of India where winters are very cold.

When your recipe calls for garam masala, you may wish to follow these guidelines to create your own homemade blend.

Garam Masala Recipe #1

1 teaspoon black peppercorns
2 teaspoons cumin seeds
3/4 inch cinnamon stick
1 teaspoon cardamom seeds (removed from pods)
1 teaspoon cloves
3 bay leaves

Directions: Grind all of the spices in an electric grinder. Store in an airtight jar. Spice proportions may be varied according to taste. (The Indian Spice Kitchen by Monisha Bharadwaj, p.87)

Garam Masala Recipe #2

Black seeds from 8 green cardamom pods
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
1 cinnamon stick, broken into pieces
1 teaspoon whole cloves
1/2 tablespoon black peppercorns
2 bay leaves, broken into small pieces
1/4 teaspoon freshly grated nutmeg

Directions: Dry-fry all the spices (except nutmeg). Let cool, then grind to a fine powder. Store in an airtight jar in a cool, dry place. (Ingredients Book by Sophie Grigson, p. 31)

Garam Masala presented in a beautiful glass jar is a great gift. Attach your special ingredients list and/or a recipe!

Eggplant-Flavored Rice

4 tablespoons corn oil
1 teaspoon cumin seeds
1 large onion, chopped
12 curry leaves
2 small eggplants, cubed (10 oz.)
1 2/3 cup basmati rice (10 oz.)
1 teaspoon turmeric powder
1 teaspoon cayenne powder
1 teaspoon garam masala powder
Salt
4 tablespoons coriander leaves, chopped
4 wedges of lemon

Heat oil and add cumin seeds. Stir for a minute, then add curry leaves and onion. As the onion turns a golden color, add the eggplant. Stir-fry for a couple of minutes. Next, add the rice, salt, and spices. Mix and sauté until the rice is translucent. Add 2 1/2 cups of water. Stir and bring to a boil. Then, reduce heat, cover, and simmer until rice is cooked. Serve hot with lemon wedges and coriander as garnishes. (The Indian Spice Kitchen by Monisha Bharadwaj, p.87)