How you can make and use garam masala yourself – 9 recipe ideas

Anyone who likes exotic dishes and likes to visit Indian restaurants has probably eaten it before, even if unconsciously. The so-called garam masala. As a classic spice mixture in Indian cuisine, it is used for many dishes, making them even more aromatic and giving them a typically Indian taste. But you can't just enjoy this spice mixture in restaurants. You can also use it for your own cooking skills and prepare delicious dishes and drinks.

What is Garam Masala?

As already mentioned, it is a spice or a mix of several spices, including cardamom, pepper, cinnamon, cumin, nutmeg and cloves. If you want a certain spiciness in the garam masala seasoning, you can also refine it with chili. Other typical Indian spices that can be used include bay leaves, coriander and garlic, as well as ginger, star anise and mustard seeds. The mixture is available in the store both coarsely and finely ground, as well as in the form of a paste.

Translated, the Indian term means something like “hot spice mixture”. Masala is the word for spice mixtures, which also occurs in other Indian mixtures. Garam means “hot” because the spice is said to have a warming effect. But what does garam masala go with when there are so many mixtures? In principle, you can season any Indian or other oriental dish with this delicious and exotic mix.

The difference between curry and garam masala

It is often said that garam masala and curry are one and the same, but that is not true at all. Although “curry” is actually aIndian dishIn Europe it is also used to describe a spice mixture. This differs from garam in that it usually has a pungent taste due to the hot spices used in the mix. The garam masala mixture typically contains sweet spices, but, as already mentioned, this can vary depending on your taste. Ultimately, the two spice mixtures are not one and the same.

Make the spice mixture yourself

If you have the ingredients mentioned for this spice mixture available, you can also put together the Indian spice mixture yourself. If you do this regularly, you can be sure that you always have fresh spices on hand, because the store-bought ones that sit on your shelf forever also lose their aroma over time. So making your own spices is always a good idea. Use the basic ingredients to make it and add any other ingredients you like. Put all the spices in a pan and roast them briefly. You will quickly notice that they release their essential oils and therefore all their aroma. After that, you can prepare a coarse powder using a mortar. Alternatively, you can also use a mill in which the mix can be finely ground.

Recipe

If you are still wondering which spices you should use or are not sure about the quantities, you can try using the following ingredients if you make the spice mixtures yourself:

  • 4 cinnamon sticks
  • 8 cardamom pods (peeled before or after roasting)
  • 4 tablespoons coriander seeds
  • 2 tbsp cumin
  • 1 tsp cloves
  • 1/2 tbsp black peppercorns
  • 1/2 tsp grated nutmeg

Cooking with garam masala

Once you have prepared your Indian spice, you will surely want to cook something delicious with it. Then the garam masala dishes and recipes that we have put together can help you. In addition to main courses, we also found some delicious sauces, desserts and even drinks that you can all try out. If you have already added the additional spices listed to your spice mix, you may be able to leave them out or at least reduce them in the recipe. But it's best to taste it yourself.

Chicken recipe

  • 6 skinless chicken thighs
  • 1/2 white onion, chopped
  • 1/2 carrot, roughly chopped
  • 2 cloves of garlic, crushed
  • 1/2 cup tomato puree
  • 3 tbsp ghee or vegetable oil
  • 1/2 glass of light beer
  • 2 tbsp fresh, grated ginger
  • 1 tbsp garam masala seasoning mix
  • 1 teaspoon smoked paprika powder
  • 1 TL Zimtpulver
  • 1/2 tsp turmeric powder
  • 1/2 TL Chiliflocken
  • 1 Price Nutmeg
  • 1 star anise
  • 1 teaspoon fresh coriander, chopped
  • Salt

For the chicken recipe, wash the meat, pat dry with kitchen paper and then cut into smaller pieces. Mix the spice mixture with the cinnamon and turmeric and season the chicken in a bowl, which you then cover with cling film and set aside so that the meat can soak in the marinade. Heat the ghee in a pan and briefly fry the garlic and chilli, then add the onion, star anise and carrots. Once the onions are cooked through, add the meat and fry until golden brown. Then add the beer to the pan over high heat and let it cook for 3 to 4 minutes so that the alcohol evaporates. Turn the heat to medium and add the tomato puree, mix everything together well and let the dish cook covered for 20 to 25 minutes.

Then remove the meat from the sauce and season it with the ginger, after which it must cook for another 5 minutes. Return the meat to the pan and add the fresh coriander. The garam masala chicken is now ready. Serve with rice or Indian flatbread “Chapati” as desired.

Lenses

  • 500 – 600 g chicken
  • 3 cups of water
  • 1 1/4 cups lentils
  • 2 tsp minced garlic
  • 150 g Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 Garam Masala
  • 2 tbsp Coriander, chopped small
  • 1 1/2 tsp salt

Bring the water to a boil and add the lentils, 1/2 teaspoon salt and 1/2 teaspoon garlic. Over low heat, cook the lentils until tender, about 5 to 8 minutes. Then drain them and mix them with the cilantro in a bowl or other container with a lid. In a separate bowl, mix the yogurt with a tablespoon of olive oil, the lemon juice, the garam masala, the remaining salt and garlic and 1 teaspoon of coriander. Add the chicken and mix everything together well.

Heat the remaining olive oil in a pan and then fry the seasoned meat for about 8 to 10 minutes until golden brown. Spread the lentils on a plate and add the finished chicken. Season with the remaining coriander.

beef

  • 900g beef, diced
  • 1 large onion, chopped
  • 3 garlic cloves, chopped finely
  • 1/2 cup crushed tomatoes
  • 1/2 tsp grated lemon peel
  • 1 tsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika powder
  • 1/2 tsp cayenne pepper
  • 1 TL Turmeric
  • 1 tsp brown sugar
  • 1 teaspoon freshly ground pepper
  • 1 tsp salt
  • 1 EL Kill
  • 1/2 cup beef broth

Place oil, garlic, onion, spices, salt and pepper in a pot and cook for about 3 minutes or until the onion is translucent. Then add the tomatoes and brown sugar and bring everything back to the boil. Prepare a puree from this mix. Fry the meat on all sides, add the puree, beef broth and lemon peel. It's best to cook the whole thing in a pressure cooker for 30 minutes. In an ordinary pot, more time is needed until theBeef becomes tender. Serve the dish with freshly cooked rice.

Broccoli

  • 2 small Broccolis
  • 1 teaspoon garam masala spice mix
  • 1/2 to 1 teaspoon chili powder
  • 1 teaspoon garlic powder or 1/2 teaspoon asafoetida
  • 2 tbsp olive oil
  • Salt

Line a baking tray with baking paper and add a little olive oil. Preheat the oven to 200 degrees. Wash the broccoli florets and then let them drain for a sufficient amount of time. Then season them all over in a bowl with the spices, add the olive oil and stir everything together well to then distribute the florets evenly on the tray. The broccoli is baked in the oven for 20 to 25 minutes and you get a delicious side dish or snack that you can also prepare a dip for.

Dip made from rice, peas and cauliflower

  • 1/2 cup cauliflower, shredded
  • 1/4 cup peas
  • 1 cup brown rice
  • 1 cup canned garbanzo beans, drained
  • 1 cup crushed tomatoes
  • 1/2 TL Garam Masala

You cook the cauliflower for himVegetable dipCover with steam in a pot for about 30 minutes. Then add the peas and cook for another 5 minutes or until the cauliflower is soft. Then puree these and the other ingredients and serve the finished dip cooled.

Dressing and carrot salad

  • 450 g carrots, peeled and chopped
  • 1/2 tsp cumin powder
  • 1/2 TL Garam Masala
  • 1/2 tsp cinnamon
  • 1/2 tsp Curry powder
  • 4 tbsp unsweetened yogurt
  • 1 small clove of garlic
  • 3 tablespoons fresh coriander, chopped finely
  • 3 tbsp fresh mint, chopped finely
  • 1 tbsp black sesame seeds
  • 1 tbsp lemon juice
  • olive oil, pepper, salt
  • 1/2 tsp orange blossom water, if desired

Spread the carrots on a baking tray and season with pepper, salt and a little olive oil. The carrots are then best fried under a grill until they are soft, which takes about 7 minutes. Alternatively, use the oven. Then let the carrots cool down. Meanwhile, prepare the dressing. To do this, mix the yogurt with a tablespoon of water, lemon juice, chopped or pressed garlic, cumin, cinnamon, garam masala, orange blossom water and curry in a food processor until you get a smooth yogurt sauce. Finally, mix the carrots with the dressing, coriander and sesame seeds in a bowl. If necessary, you can add additional lemon juice, pepper, salt or cumin and theunusual saladfinish.

Vegan recipe – red lentils with tomato and coconut

  • 4 tbsp unsalted butter
  • 1 large onion, chopped
  • 2 cloves of garlic
  • 5 cm ginger, finely chopped
  • 2 tbsp Curry powder
  • 1/2 to 1 teaspoon cayenne pepper
  • 3 cups of water
  • 400 ml coconut milk
  • 2 THE Tomatenpaste
  • 1 can (approx. 800 ml) whole tomatoes
  • 1 1/2 cups red lentils
  • Juice of half a lemon
  • 2 tsp garam masala seasoning mix
  • Sea salt
  • Basmati rice or quinoa for serving

In a saucepan, fry the onion in 2 tablespoons of butter until it is soft and add the garlic and ginger. Cook until the garlic browns, stirring constantly. Add the cayenne pepper and curry powder and sauté for 30 seconds. No longer, otherwise the spices will burn. Add the tomato paste, the tomatoes and tomato water, the water and the coconut milk. The tomatoes are crushed with your fingers. Finally, add the lentils to the pot. Now let them cook over low heat until they are soft and almost all of the liquid has evaporated. Depending on the type of lentil, this takes around 30 to 40 minutes or longer. Then add the remaining butter, as well as the lemon juice, garam masala and salt in the desired amount. Serve with rice or quinoa.

Gugelhupf with yogurt as a garam masala dessert

  • 3 cups flour
  • 2 TL Garam Masala
  • 1/2 TL Natron
  • 1/2 tsp salt
  • 225 g Butter
  • 1 1/2 cups brown sugar
  • 1 cup sugar
  • 5 Owner
  • 2 TL Vanilleextrakt
  • High fat cream yogurt
  • powdered sugar

Preheat the oven to 160 degrees and mix the flour, spice mix, baking soda and salt in a bowl and set aside. Using a mixer, mix the butter and sugar in a separate bowl until creamy and then add the vanilla and gradually the eggs. Then add the dry ingredients from the bowl and the yoghurt alternately, starting and ending with the dry ingredients, and mix well until a smooth dough is formed. Then distribute this dough evenly in a greased Bundt cake tin and bake for 60 to 70 minutes. Once the cake has cooled, you can take it out of the mold and sprinkle it with powdered sugar.

Bake cheesecake

  • 250 g ginger nuts
  • 1/3 cup shredded coconut
  • 125 g unsalted butter
  • 750 g cream cheese
  • 1/2 cup honey
  • 3 Owner
  • 2 tbsp lemon juice
  • 200 g sour cream
  • 1 tbsp sugar
  • 1 TL Garam Masala
  • Figs and honey to decorate

Preheat the oven to 160 degrees and grease a springform pan (22 cm) or line it with baking paper. In a bowl, mix the ginger nuts with the coconut flakes and the softened butter. Distribute this dough evenly in the springform pan and let it sit for 30 minutes. In the meantime, mix the cream cheese with the honey and gradually add the eggs. Finally, stir in the lemon juice and spread the cream on the base and then bake everything for 45 to 50 minutes.

Then prepare a topping from the remaining ingredients by mixing them all together. Pour this over the cake after it has finished baking and bake in the oven for another 10 to 15 minutes. Open the oven halfway or less and let the cheesecake cool slowly. Before serving, place it in the freezer for 30 minutes and decorate with figs and honey if desired.