The original Garam Masala is one of the most popular and used spices mixtures in India. It is used to prepare curries, Dahl and many other things. It is a mixture of family tradition, and I explain. Although it has a base that does not usually change coriander, cumin, ginger, pepper and cardamom, each family has its own mixture (which is usually secret) of the Curry Garam Masala and prepares it with its own quantities and adding other spices according to their taste or Custom such as laurel, nail, nutmeg, fennel, fenogreco, etc. This mixing is easy to find in any Indian bazaar but where I live there is not. There is a Moroccan but they don have this kind of thing. To find Indian stores I would have to go to the center of Madrid, and it is not always easy for me. That is why, when suddenly he gave me to prepare an Indian meal the other day and I had no original garam I set out to do it myself. It was something risky but anyway, hairs to the sea! The truth is that I have been very happy with the result. If it happens to you and it is not easy for you to find the recipe, I encourage you to prepare it. In addition, here in recipes, I bring you an easy and fast version of the Garam Masala where you have all the already ground ingredients. You do not have to worry about looking for the different seeds (which is sometimes also difficult) or by grinding them, and you have the mixture in a moment. You will see how good it looks!
| 🚻 1 Commission | 🕘 10m | 🍵 Difficulty Difference | 🤯 |
| Ingredients to make Curry Garam Masala – Mixture of spices of India: |
| ¼ cup of ground coriander (1 soup tablespoon) ¼ cup of ground cod ) 1 pinch of cayena pepper 1 teaspoon of grind cardamom 1 teaspoon of dry and crushed bay lea |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Curry Garam Masala – Mixture of spices of India:
1. In a bowl we throw all the spices and mix them very well.
2. The mixture is very personal, I was testing and throwing more or less than one or the other according to my taste and taking into account the usual proportions, that is, the base, which always carries this mixture and in greater quantity is coriander, Comino, black pepper, cinnamon, ginger and cardamom. The mixture is spicy in general but you can adjust it to your liking. I made it spicy but not explosive.
3. When ready, we put the Garam mixture easy in a glass jar, close it and move it to finish mixing everything very well. Here he endures a lot of time.
4. Once we have the Curry Garam Masala prepared there are no excuses to cook delicious dishes of India like this Baingan Bharta. You will see what rich are left! I invite you my blog target = _blank rel = NOFOLWMINs cooking to see more international recipes like this! 🙂
