Garam masala

Garam masala, whose literal meaning is 'hot spice' (in the meaning of high temperature as opposed to spiciness), is a basic blend of ground spices to be used alone or with other seasonings. It is common in the Indian, Bangladeshi and Pakistani cuisines.

Ingredients

There are many variants and each one is formulated for a specific purpose.Santha Rama Rau (1969), "The Cooking of India", ("Foods of the World"), Time-Life International.] There are numerous ways in which "garam masala" is prepared in different regions of India. There is no way of determining which of them are more authentic than others. [http://www.khanakhazana.com/recipes/view.aspx?id=84 Khana Khazana] ]

Some recipes blend spices with herbs. Yet others grind the spices with water, vinegar or other liquids, such as coconut milk, to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a "masala" is cooked before use to release its flavours and aromas.

Regional variations

It is generally understood that the spices to be included in a "garam masala" will vary according to region, and personal choice. The basis of a North West Indian "garam masala" usually comprises cloves, green and/or black/brown cardamom, cinnamon (or probably cassia), and mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of black cumin (not white cumin, nor caraway, which is not an Indian spice). The components of the mix are ground together, but not roasted. "Garam masala" is not 'hot' in the sense that chillies are, but is fairly pungent. "Garam" refers to the term 'hot' as applied to temperature, whereas the Hindi word "teekha" (derived from the Sanskrit "teekshNa") describes heat as applied to the heat of chillies.

Commercial mixtures

Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel. While commercial "garam masala" preparations can be bought ready ground, as with all ground spice, they do not keep well and soon lose their aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder.

"Garam masala" can be found in two forms: the whole and individual spices purchased separately, or a commercially ground mixture made from the spices. When commercially ground "garam masala" is used in dishes, it is often added at the end of cooking so that the full aroma is not lost. Whole "garam masala", however, is added with the fat/oil/ghee for a more pungent flavour. Because of the deeper flavour, many Indian chefs will not use commercially ground "garam masala" and insist on making their own from whole spices and herbs. Also, some chefs will use the whole spices in some dishes. These are heated in oil to release their aroma before being combined with food.

Use in specific dishes

The order in which spices are added to food may be very elaborate in some dishes. In the case of the Kashmiri speciality "roghan josh", for example, coriander, ginger and chillies are each ground individually. A "garam masala" of cloves, cinnamon, cardamom, fennel, mace, cumin, turmeric and nutmeg is separately prepared. The cook tastes the dish carefully to determine the precise moment when the next spice should be added. The order is coriander initially, then the ground ginger, then the "garam masala" and finally the chillies.

In the chicken dish "Murgo Kari" (chicken curry) the procedure is also precise. First the chicken is fried and removed from the pan. Onion, garlic and fresh ginger are added to the pan and cooked slowly for 7 to 8 minutes. Next cumin, turmeric, ground coriander, cayenne and fennel are added with water and fried for a minute or so. Next "tomato concassé" is added with cilantro (fresh coriander), yoghurt and salt. The chicken is returned to the pan and more water is added. Finally some "garam masala" is sprinkled on top, the pot is tightly covered and the dish cooks another 20 minutes before serving. It is this careful timing of the addition of spices that distinguishes an expert cook from an average one.

ee also

*Masala
*Indian cuisine
*Curry powder
*Garaam Masala, a boy band
*Chaat masala

References

External links

* [http://www.khanakhazana.com/recipes/k_recipe.aspx?id=999 Masala and Curry powders]
* [http://www.top-indian-recipes.com/garam-masala-powder-recipe.htm Garam masala recipe]
* [http://www.gourmetfoodsource.net/garam-masala.htm Another garam masala recipe]
* [http://www.punjabi-recipes.com/recipes/6.aspx Punjabi Garam Masala Recipe] - Learn to make Punjabi Garam Masala at home