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LunaCafe

Regional, seasonal food with original recipes by Susan S. Bradley

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Home/Spice Blends/LunaCafe Garam Masala

LunaCafe Garam Masala

Toasting Spices for Garam Masala

Garam Masala in a fragrant, utterly appealing spice blend used predominantly in Northern Indian cuisine. The spices used in this blend vary from region to region and cook to cook. Regardless of the specific spices used, they are always toasted to bring out their flavor before grinding to a powder.

LunaCafe Garam Masala

Garam Masala, the basic spice blend of Northern India, is a blend of hot or warm spices. The heat refers not only to the spicy hot flavor but also to the effect these spices generate in one’s body. This particular Garam Masala, my own special blend, is milder than most curry powders. Cumin, coriander, and cardamom  dominate the flavor, and there is no turmeric.

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon cardamom seeds
1 teaspoon black peppercorns
1½-inch length cinnamon stick
½ teaspoon whole cloves
½ teaspoon crushed red pepper

  1. Heat a heavy sauté pan and add all of the spices. Dry roast the spices over medium-high heat, stirring and turning constantly, until fragrant, about 2 minutes.
  2. Remove from the heat immediately and pour into a dish to cool.
  3. Using a spice grinder, grind the spices to a powder.
  4. Store airtight in a cool dry location for up to three months.

Makes ¼ cup.

More LunaCafe Spice Blends
  • Baharat
  • Chinese Five Spice
  • Chinese Ten-Spice
  • Garam Masala
  • Mejadra Spice
  • Ras el Hanout
  • Smokin’ Hot Cajun Spice
  • Warm Winter Spice

Copyright 2015 Susan S. Bradley. All rights reserved.

Written by:
Susan S. Bradley
Published on:
September 3, 2014

Categories: Spice BlendsTags: garam masala, recipe, spice blend

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Reader Interactions

Trackbacks

  1. LunaCafe Chinese Five-Spice: Wonder Powder says:
    January 26, 2015 at 7:39 pm

    […] If I can say one thing definitive about this spice blend though, it’s that the dominant flavor note should be licorice (star anise, anise, fennel). That’s what distinguishes it from some other spice blends, such as Garam Masala. […]

  2. Not My Grandma's Latke (Potato Pancakes) says:
    December 28, 2014 at 8:16 pm

    […] your favorite spice blend, such LunaCafe Baharat, LunaCafe Garam Masala, or Smokin’ Hot Cajun […]

  3. Smokin' Hot Cajun Spice says:
    November 23, 2014 at 5:24 pm

    […] Garam Masala […]

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Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy. Read More…

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