Garam Masala, which literally translates to “hot spice,” is found in a variety of Indian recipes and is considered a flavor staple of the cuisine.  Like many flavors in Indian culture, it comes from blending a variety of spices together, but you need an experienced palette to get the mix just right. Dry roasting whole spices before grinding them together is a must as it releases the beautiful, rich oils from each pod, seed or bark you add.  Families across India have secretly guarded formulas that are passed down from generation to generation and they are made in small batches and passed around in unmarked bottles to all the outposts in the world where relatives are strewn.  You always know a grandma who is sneaking in a cache of superbly blended garam masala because she looks just a little bit more sheepish in the customs line than she should.

Although it can change from region to region, a traditional take on the spice blend includes green cardamom, clove, blackcardamom, mace, cinnamon, cumin seeds, coriander seeds, fennel seeds, blackpeppercorn and fenugreek seeds. Delicious variations include nutmeg, ginger and star anise – a favorite of mine. Much like asafetida, which I highlighted in an earlier post, use it sparingly as you don’t want to completely overpower the dish and blow out your palette. But it works with roasts, as a rub, in gravies, on the grill brushed with olive oil, and even with fish and lentils.  It’s similar in look and aroma to its North African cousin Ras el Hanout, which translates to the king of spices (more on that later!).

Its pungent and distinct stamp on any dish can elevate a simple protein or boring starch to glamorous heights.  You can even make a compound butter with freshly pureed ginger and garam masala and keep it in the fridge for a quick weeknight dinner party of roasted cod in the butter over steamed basmati rice, and a fresh spinach and granny smith apple salad.  Its great just sprinkled in warming walnut oil for vinaigrette too.

Below are a few of my favorite recipes that incorporate this wonderful spice!

Chole, Chick-Pea Curry

Ingredients

•     2 onions, quartered
•     1 green bell pepper, cored, seeded and chopped
•     6 large firm, ripe tomatoes
•     2 tablespoons chopped gingerroot
•     2 tablespoons vegetable oil
•     1 tablespoon Garam Masala
•     1/2 teaspoon red chili powder, or to taste
•     Salt to taste
•     Two 15-ounce cans chick-peas or garbanzo beans, drained and rinsed
•     2 to 3 tablespoons fresh lemon juice, or to taste
•     1 to 2 tablespoons minced fresh cilantro, or to taste
  
  

Preparation

1. In a blender or food processor puree the onions, green pepper, tomatoes, and gingerroot.
2. In a saucepan set over moderate heat, warn the oil until hot. Add the puree and cook, stirring occasionally, for 20 minutes. Add the Garam Masala and chili powder and cook, stirring occasionally, for 5 minutes. Add the salt and chick-peas and cook, stirring, until heated through. Stir in the lemon juice and cilantro. Serve the curry over rice or with warmed tortillas.

Serves 4 to 6

Rajama, Vegetarian Chili

Ingredients

•     2 tablespoons vegetable oil
•     1 cup minced onions
•     1 green bell pepper, diced
•     2 cloves garlic, minced
•     4 firm, ripe tomatoes, cut into 1-inch pieces
•     2 teaspoons minced gingerroot, or 1 teaspoon ground ginger
•     1 teaspoon cumin seeds
•     1 teaspoon Garam Masala
•     1/2 teaspoon lemon pepper
•     1/4 teaspoon dried red pepper flakes, or to taste (optional)
•     2 cups drained canned kidney beans (19-ounce can)
•     Salt and freshly ground pepper to taste
•     Juice of 1/2 lemon, or to taste
•     3 tablespoons minced fresh cilantro
  
  

Preparation

In a large saucepan set over moderate heat, warm the oik until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes. Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes. Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more. Stir in the lemon juice and cilantro.

Serves 4

Chidambaram Chicken

Ingredients

•     2 whole skinless, boneless chicken breasts, halved and cut into 1-inch pieces
•     Salt and freshly ground pepper to taste
•     2 tablespoons vegetable oil
•     2 onions, chopped
•     2 red bell peppers, chopped
•     2 large cloves garlic, minced
•     1 to 2 teaspoons Garam Masala
•     1/8 to 1/4 teaspoon dried red pepper flakes, or to taste (optional)
•     1 cup nonfat plain yogurt
•     1/2 cup minced fresh mint, or to taste
  
  

Preparation

In a large nonstick skillet set over moderate heat, cook the chicken, seasoned with salt and pepper, in the oil, stirring, until no longer pink. With a slotted spoon transfer the chicken to a plate. Add the onions, peppers, and garlic to the pan, and cook, stirring occasionally, for 5 minutes. Return the chicken to the pan, add the Garam Masala and red pepper, if desired, and cook, stirring, for 3 minutes. Add the yogurt and additional salt to taste, and simmer just until chicken is cooked. Stir in the mint and correct seasoning.

Serves 4

Have you tried a dish that makes use of this flavorful medley? Share your experience in the comment section below!

Photo Source: ASpicyPerspective