What if a single spoonful of spice blend had the power to transform a dish into a memory? What if one scent could transport you to a world that tastes of adventure, comfort and pure indulgence?
Garam masala is not just a spice blend that adds character and depth to your dishes and makes for delicious moments. Born in the hot, fragrant lanes of northern India, garam masala is used in dishes that do more than just fill you up.
Garam masala – an aromatic heroic story between Orient and Occident
Garam masala, which literally means “hot spice mixture”, originates from North Indian cuisine and looks back on centuries of history and use.
Unlike chili, garam masala does not produce heat, but warmth in the Ayurvedic sense. In Ayurvedic teachings, garam masala is considered energizing and beneficial for the digestive fire (agni). According to Ayurveda, it also has a harmonizing effect on the three doshas Vata, Pitta and Kapha.
There is no standard recipe for garam masala, as the composition varies depending on the region, family and personal taste. However, typical ingredients include black cardamom, black peppercorns, cloves, cinnamon, cumin, coriander and fennel seeds. The South Indian version is usually hotter than the North Indian version due to the chilies used.
No matter which version you personally prefer, a harmonious garam masala should always be powerful, intense and subtle at the same time. Just like a good story that unfolds slowly and lingers in the memory.
The tried and tested recipe – make your own garam masala
For your own mixture at home, we recommend this tried and tested garam masala recipe from our Ayurveda restaurant. This blend is exclusively designed for balance and taste.
For a small jar you need
- two tablespoons of black peppercorns
- one tablespoon of black cardamom pods
- two teaspoons of cloves
- one cinnamon stick (approx. five centimetres)
- one tablespoon of cumin seeds
- two tablespoons of coriander seeds
- one tablespoon of fennel seeds
Fry all the ingredients without fat in a (non-stick) pan over a medium heat until fragrant! This takes about two to three minutes. Then leave everything to cool and crush the spices in a mortar or spice grinder until you have a fine and homogeneous spice mixture.
If you store the spice mixture in an airtight jar in the dark, the aroma will last for up to six months.
To give you an example of the many uses of this spice, we have another recipe for you.
Warmth and grounding in one recipe – Garam masala potatoes with okra and stewed cherry tomatoes
This dish from our restaurant at the Ayurveda Resort Mandira brings you back down to earth in the truest sense of the word. It nourishes and warms without weighing you down. And it impressively demonstrates what a good garam masala recipe can do.
You need:
- 800 grams of small hay potatoes
- 400 grams of okra
- 150 grams of yellow cherry tomatoes
- 150 grams of red cherry tomatoes
- 50 grams of ghee
- 100 ml vegetable stock
- garam masala
- half a teaspoon of lavender flowers
- half a teaspoon of long pepper (crushed)
- fresh chervil leaves
- salt
Boil the potatoes in salted water until soft. Then peel them and cut them into wedges. Fry the potatoes in ghee with garam masala until golden brown and season with salt.
Cut the okra pods in half, blanch briefly, fry in a little ghee and season with salt.
Finally, halve the washed cherry tomatoes and cook them with the vegetable stock, lavender and long pepper until a velvety ragout is formed. Season to taste with salt and garnish with chervil leaves and you are ready to enjoy your home-made garam masala recipe.
