GARAM MARSALA RECIPE


Each month I visit the Union Square Farmers' Market for the purpose of bringing back photos of  seasonal fruits and vegetables to share in the post 'Fresh from New York'.  This month's Fresh from New York will be featured as a guest post on Chow and Chatter. Rebecca writes a lovely blog that focuses on nutrition and Indian cuisine. She has encouraged me to start my own collection of Indian curry mixes, so I am sharing with you a recipe for garam marsala (below), which Rebecca frequently uses in her cooking.  When you have a chance, please visit Chow and Chatter to read this month's Fresh From New York.  




GARAM MARSALA
Garam marsala means "warm spice." This is a versatile blend that can be used in a broad range of chicken and curry stews. You can make a batch and store in a jar to use over several months.
(Adapted from Sai Viswanath)

Ingredients
  • 1/2 cup plus 2 tablespoons cumin seeds
  • 1/4 cup coriander seeds
  • 1/4 cup cardamon pods, seeds removed
  • 1 bay leaf
  • Two 3-inch cinnamon sticks
  • 1 1/2 tablespoons whole cloves
  • 1/8 teaspoon ground mace
  • 2 1/2 tablespoons ground ginger
  • 1/8 teaspoon freshly grated nutmeg
Method
  1. Finely grind the whole spices in batches in a spice grinder.
  2. Transfer each batch to a coarse strainer, and sift over a bowl. Add the mace, ginger and nutmeg. Whisk to blend.
  3. Store in a tightly sealed jar in a cool dry place, which should keep for six months.
Makes about a cup. Store in a plastic bag in the freezer to ensure the oils stay fresh. 

37 comments:

VeggieGirl said...

Congratulations on the award! :)

girlichef said...

I was actually just thinking about making garam masala the other day after finding a few recipes I want to make that use it. On the coriander and cardamom measures, what is the 1/4 (c., Tbs., etc)?? Thanks for posting...heading over to C&C :D

Anncoo said...

Lucky me :) I can get all these fresh spices in "Little India" in Singapore. Thanks for sharing.

3 hungry tummies said...

Beautiful photos!! thanks for sharing!

Fresh Local and Best said...

girlichef - Aii-yai-yai! I forgot to write out cup. Yes, the measurement is cup for those two spices. Thanks for catching it!

Kelsey B. said...

Have fun at FB! We were there for BlogHer and had a great time in SF!

HoustonWok said...

Hi FLB,
Wow this is great!You are extremely versatile w/your recipes and cooking.

girlichef said...

:) thanks!

Trish said...

Love your blog..great shots. Came over from Chow and Chatter where you were a guest today. AND...grin...I loved your post there too!

El said...

Congratulations on your award. With photos like these I can see why you won. And thanks for this recipe!

Carrie @ Cottage Cozy said...

Oh yes...I love visiting Rebecca at Chow and Chatter. She has a wonderful blog. Thanks so much for your recent visit...I hope you might try the Pear Cookies soon!

Stay Cozy, Carrie

Congrats on the award too!

Sook said...

I really need to go and get some authentic Indian spices sometime soon! Thanks for this post!

HippieMom said...

Ooo Wow;-) You made my day Christine! Thank you so much ;-o)& Congratulations on the award.

XoXoXO

Simply Life said...

Congrats on the award!

Joanne said...

I am totally going to have to go and check out this feature. I love the Union Square Farmer's market!

Your spice blend for the garam masala sounds really good. I have a store-bought one that I'm using up right now but once that is depleted, I am definitely going to make my own!

Sweta said...

I've never tried making 'garam masala' at home!!Hats off to you :)
BTW,a couple of my friends use it when they barbecue-it adds a different flavor to the meats!!

Chow and Chatter said...

oh wow very cool you blended your own I must try this love it so happy we connected and I found your lovely Blog your the best

love Rebecca

Cocina Savant said...

I can understand why garam masala means warm spice with its earthy warmth and complexity. I will have to give this mix a try, it sounds excellent.

Nancy said...

Hi Christine, Congratulations on your blog award! Thank you for bestowing one on the Smart Palate, too. I love reading your blog and always look forward to new posts!

Rylan @ Art and Appetite said...

Congrats on the award!

Your photgraphs are stunning btw.

Debinhawaii said...

Making your own curry and masala blends is very satisfying. Great job. Thank you for the blog award too! Very sweet of you.

my boyfriend cooks for me said...

Spices make the most beautiful pictures...

Cinnamon-Girl Reeni♥ said...

I've never made my own garam masala! My friend makes her own and gifted me with a jar. When that runs out I will give this one a try! I'm off to read your guest post!

Margot said...

::takes a bow:: thanks Christine!! You give me inspiration to blog :) To a wonderful friendship; cheers!

FoodFitnessFreshair said...

I love garam marsala, and it's always best when you mix it yourself!

Dolce said...

Congratulations on your guest post :)

The Diva on a Diet said...

Congrats on both the guest post and the well-deserved awards, FLB!

I love garam masala, though have never made it myself. Now that I've mastered drying chilies, I think I'm up for grinding my own garam. Thanks for the recipe!

Oh, and love those wheat grass pumpkins too. :)

Judy said...

Thank you so much for the garam masala recipe. I have everything but the cinnamon sticks and mace, which I will quickly get. I really want to start cooking some Indian foods.

Natashya KitchenPuppies said...

I love to work with garam masala - but have never made my own, what a wonderful opportunity! I am sure it is way better than the store-bought blends.
Congratulations on your award too!

The Blonde Duck said...

Congrats! I love the last shot!

Gera @ SweetsFoods said...

Congrats to you for the award and to Rebecca...so yummy garam marsala :)
Brilliant pics also :D

Cheers!

Gera

5 Star Foodie said...

Thanks for the garam masala recipe, congrats on the award!

Juliana said...

Congratulation on the award! Garam marsala...will have to try it :-)

the ungourmet said...

Those spices are so gorgeous! I've never made this but I love the flavor of it. I really should give it a try. Thanks for the recipe!

nancy at goodfoodmatters said...

"Warm spice" I love knowing that! Thanks for a truly useful recipe--it's always better when you can make your own blends.
I have also used garam masala to spice up a whipped cream for a date-walnut dessert---deliciously surprising.

Rebecca said...

Congratulations!! I love the recipe for that spice blend, it sounds great! Also, thanks for following me through the change to an invitation only blog, I really appreciate it.

Fresh Local and Best said...

Nancy, garam marsala in whipped cream! I am impressed with your creativity!