by: Jas Shukla
Ever wonder what gives Indian (i.e. South Asian) food its complex flavours? For me, it all starts with fresh garam masala ground and made at home. This blend of spices is a cornerstone in Indian cooking and a key part of my culinary journey. While garam translates to "hot" and masala to "spices," this mix isn't only about heat.
Indian cuisine often gets a reputation for being too hot to handle. "Hot" usually brings to mind a fiery sensation that overwhelms your taste buds. In my family, garam masala isn’t about overwhelming your taste buds; it's about bringing a warming complexity to meals.
Ever wonder what gives Indian (i.e. South Asian) food its complex flavours? For me, it all starts with fresh garam masala ground and made at home. This blend of spices is a cornerstone in Indian cooking and a key part of my culinary journey. While garam translates to "hot" and masala to "spices," this mix isn't only about heat.
Indian cuisine often gets a reputation for being too hot to handle. "Hot" usually brings to mind a fiery sensation that overwhelms your taste buds. In my family, garam masala isn’t about overwhelming your taste buds; it's about bringing a warming complexity to meals.
Warmth, Not Heat
From my perspective, the term hot falls short when describing garam masala. The blend I grew up with is not about searing heat but about a symphony of warm, flavorful spices. It's why I like to think of it as warm spice.
The spices in garam masala are said to have warming properties, which means they can boost metabolism rather than scorching your mouth. This perspective resonates with me, as I recall days when a shortage of garam masala would send my household into a minor frenzy! My Mom would quickly grind fresh spices, ensuring our meals were always infused with that familiar warmth.
The intent with Indian food is flavour, not heat. Garam masala exemplifies this, being fragrant, warming, and even adding layers of sweetness to dishes. It's about bringing out the best in the ingredients, not overwhelming them.
A Personal Tradition
Every fall and winter, I embrace the tradition of making garam masala at home. The aroma that fills the house as the spices toast is both comforting and invigorating at the same time. I can't express how wide awake I feel when I smell a fresh batch of garam masala.
Cooking with garam masala also taught me that less salt is needed in dishes. The spices do all the talking, creating a flavourful experience that doesn't rely on heavy seasoning.
The Ingredients
No two blends of garam masala are the same. It's a bit like the worlds of tea, wine or coffee - the blends, the roasts, and the complexity vary around the world.
Different regions in India have their unique recipes, and each family has their own guarded mix. My family's recipe, passed down through generations, is a cherished secret. But, if you’re interested, I might just share a sample with you!
In some parts of India, you find garam masala with chilies, whereas, in the Northern regions where my family is from, chilies are added separately during cooking. In a typical garam masala blend you might find: cumin, coriander, cloves, green cardamom, black cardamom, cinnamon sticks and/or bark, fennel, star anise, mustard seeds, and pepper.
Some variations might include ginger, turmeric, mace, fenugreek, bay leaves, dried chilies, and even saffron. The possibilities are endless!
Crafting Your Own Garam Masala
You can find pre-mixed garam masala at most grocery stores. You will notice a huge difference if you make your own garam masala mix versus buying the mix at a store. The whole seeds contain a world of flavour, and toasting lightly will bring it out even more.
I debated whether to include a recipe here, as part of the magic of garam masala to me is experimenting with different ingredients and amounts and seeing what I get. More art than science.
But, like anything, there is a good place to start and then learn from. Here's a simple recipe to start with, and build on with more ingredients:
3 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1/2 a cinnamon stick
1 teaspoon whole cloves
Instructions:
Cooking with Garam Masala
Garam masala is versatile and can be used with meat, fish, vegetables, and lentils. I sometimes add it to yogurt as a side dish, or sprinkle it on my eggs or roasted potatoes.
With garam masala as a base, you can make your own marinades or curry pastes for fish or meat. Here’s a recipe for Tandoori Salmon:
For the paste:
2 cloves of garlic, small piece of fresh ginger, 1 tsp cayenne, 1 tbsp paprika, 2 tsps garam masala, 1/2 tsp salt, 2 tbsps of oil (e.g. peanut, coconut, most types will work), 2 tbsps tomato paste, 1-2 fresh red or green chillis, small bunch of cilantro, 2 tbsps almond flour, (optional) 1 tbsp of shredded coconut, 1 tsp each of cumin and coriander seeds for roasting and grinding.
Instructions:
So, why not try making your own 'warm spice' mix this winter? You might find that the flavours bring a twist to your meals, with a one not-so-hot bite at a time.
Jas Shukla is a resident of Hopewell Cape and has a very busy lifestyle including long walks with her two dogs, knitting one sweater per year, and seeing how long she can avoid gardening chores. She works in tech and gets lost in the rabbit holes of the internet daily.
From my perspective, the term hot falls short when describing garam masala. The blend I grew up with is not about searing heat but about a symphony of warm, flavorful spices. It's why I like to think of it as warm spice.
The spices in garam masala are said to have warming properties, which means they can boost metabolism rather than scorching your mouth. This perspective resonates with me, as I recall days when a shortage of garam masala would send my household into a minor frenzy! My Mom would quickly grind fresh spices, ensuring our meals were always infused with that familiar warmth.
The intent with Indian food is flavour, not heat. Garam masala exemplifies this, being fragrant, warming, and even adding layers of sweetness to dishes. It's about bringing out the best in the ingredients, not overwhelming them.
A Personal Tradition
Every fall and winter, I embrace the tradition of making garam masala at home. The aroma that fills the house as the spices toast is both comforting and invigorating at the same time. I can't express how wide awake I feel when I smell a fresh batch of garam masala.
Cooking with garam masala also taught me that less salt is needed in dishes. The spices do all the talking, creating a flavourful experience that doesn't rely on heavy seasoning.
The Ingredients
No two blends of garam masala are the same. It's a bit like the worlds of tea, wine or coffee - the blends, the roasts, and the complexity vary around the world.
Different regions in India have their unique recipes, and each family has their own guarded mix. My family's recipe, passed down through generations, is a cherished secret. But, if you’re interested, I might just share a sample with you!
In some parts of India, you find garam masala with chilies, whereas, in the Northern regions where my family is from, chilies are added separately during cooking. In a typical garam masala blend you might find: cumin, coriander, cloves, green cardamom, black cardamom, cinnamon sticks and/or bark, fennel, star anise, mustard seeds, and pepper.
Some variations might include ginger, turmeric, mace, fenugreek, bay leaves, dried chilies, and even saffron. The possibilities are endless!
Crafting Your Own Garam Masala
You can find pre-mixed garam masala at most grocery stores. You will notice a huge difference if you make your own garam masala mix versus buying the mix at a store. The whole seeds contain a world of flavour, and toasting lightly will bring it out even more.
I debated whether to include a recipe here, as part of the magic of garam masala to me is experimenting with different ingredients and amounts and seeing what I get. More art than science.
But, like anything, there is a good place to start and then learn from. Here's a simple recipe to start with, and build on with more ingredients:
3 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1/2 a cinnamon stick
1 teaspoon whole cloves
Instructions:
- Measure and sort the spices, especially removing any small stones that can make their way in there.
- Heat a dry skillet over medium heat and toast the spices for about 10 minutes until darkened and fragrant, being careful not to burn them.
- Remove the spices and let them cool on a plate.
- Grind the spices into a powder using a spice grinder. Tip: Avoid using your coffee grinder unless you want your coffee to taste like masala! In my house, we have three grinders—one for coffee, one for masala, and one for everything else. Somewhat excessive, but I can't have ALL the flavours mixing!
- Store the garam masala in an airtight container, away from light and heat. For the best flavour, use it within a month or two, although it can keep for up to six months.
Cooking with Garam Masala
Garam masala is versatile and can be used with meat, fish, vegetables, and lentils. I sometimes add it to yogurt as a side dish, or sprinkle it on my eggs or roasted potatoes.
With garam masala as a base, you can make your own marinades or curry pastes for fish or meat. Here’s a recipe for Tandoori Salmon:
For the paste:
2 cloves of garlic, small piece of fresh ginger, 1 tsp cayenne, 1 tbsp paprika, 2 tsps garam masala, 1/2 tsp salt, 2 tbsps of oil (e.g. peanut, coconut, most types will work), 2 tbsps tomato paste, 1-2 fresh red or green chillis, small bunch of cilantro, 2 tbsps almond flour, (optional) 1 tbsp of shredded coconut, 1 tsp each of cumin and coriander seeds for roasting and grinding.
Instructions:
- Peel the garlic and ginger.
- Toast the cumin and coriander for a few minutes, then grind.
- Add all the ingredients to a food processor and mix it up to a smooth paste.
- Use the back of a spoon or a brush to spread the paste over the salmon pieces/fillets.
- Cook the salmon the way you like - e.g. in a pan on medium-high heat, about 2 mins a side or more if your fillets are bigger
So, why not try making your own 'warm spice' mix this winter? You might find that the flavours bring a twist to your meals, with a one not-so-hot bite at a time.
Jas Shukla is a resident of Hopewell Cape and has a very busy lifestyle including long walks with her two dogs, knitting one sweater per year, and seeing how long she can avoid gardening chores. She works in tech and gets lost in the rabbit holes of the internet daily.
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