Garam Masala (Suvir Saran, VIJ)

- You can cook the spices directly into the dish
- Add garam masala at the end since you don't want to burn it
- Garam masala imparts a mild but very fragrant flavor

Experiment, there is no unique garam masala recipe. Garam masala is best when prepared just before cooking.

Toast : (quantities are for wholescale / one dish)

A. (These are usually common for all garam masala recipes)

Cinnamon - 1 Stick / 1 inch
Cardamom Pods - 6 / 3-4 (Use only seeds)
Cumin seeds - 1/4 cup / 1-2 tsp
Cloves - 2 tsp / 4-5

(B) Additional :

Bay Leaves - 2 / 1
Coriander Seeds - 1/3 cup / 2 tsp - 1tbsp
Black Peppercorns - 6-10 / 3-4
Red Chili - 1 / 1/2 tsp chili powder

Grind in spice grinder, add some mace.

How to use garam masala :

To cook vegetables north Indian style :

Oil : Add cinnamon stick, cardamom, cloves , peppercorn (some or all of the above)
Cumin seeds
Red chillies
Ginger / Green Chillies / Garlic (if required)

Vegetables (raw or boiled)

Base - Use either tomatoes or yogurt - evaporate and concentrate

Add garam masala only at the very end.