EVEREST Garam Masala
- Garam masala is a foundational Indian spice blend that translates to "warming spices." Typically made from a mixture of roasted and ground whole spices like cinnamon, cloves, cardamom, cumin, coriander, and black pepper, it is used as a finishing touch to add deep aroma and flavor to curries, dals, and meat dishes.
- Unlike basic chili powder or turmeric, garam masala is generally added at the very end of the cooking process. Because its essential oils are highly aromatic, cooking it for too long causes the flavor to evaporate. Simply sprinkle a pinch or \(\frac{1}{2}\) teaspoon into your finished gravies, stews, or rice dishes and stir it in right before serving to lock in the
MRP:
₹90.00
100.00
Weight:
- Garam masala is a foundational Indian spice blend that translates to "warming spices." Typically made from a mixture of roasted and ground whole spices like cinnamon, cloves, cardamom, cumin, coriander, and black pepper, it is used as a finishing touch to add deep aroma and flavor to curries, dals, and meat dishes.
- Unlike basic chili powder or turmeric, garam masala is generally added at the very end of the cooking process. Because its essential oils are highly aromatic, cooking it for too long causes the flavor to evaporate. Simply sprinkle a pinch or \(\frac{1}{2}\) teaspoon into your finished gravies, stews, or rice dishes and stir it in right before serving to lock in the
- \(\frac{1}{2}\) cup coriander seeds
- 1/2 cup cumin seeds
- 2 tablespoons green cardamom pods
- 1 tablespoon cloves
- 1 tablespoon black peppercorns
- 1 tablespoon fennel seeds
- 2-3 pieces of cinnamon bark (about 3 inches each)
- 3-4 black cardamom pods
- 2 dried bay leaves
- 1 star anise
- ½ grated nutmeg
- 2-3 strands of mace
- Dry Roast: In a skillet over medium-low heat, individually dry-roast the whole spices (excluding ground/grated ones like nutmeg and mace) for 2 to 3 minutes until deeply aromatic. Be careful not to burn them.
- Cool: Transfer the spices to a wide plate and let them cool completely to room temperature.
- Blend: Add the cooled spices, along with the nutmeg and mace, to a spice grinder or blender. Blend until you reach a fine powder.
- Store: Store in an airtight, glass container. It is best used within 3 to 4 months for optimal freshness
