What if a single spoonful of spice blend had the power to transform a dish into a memory? What if a 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 alleyways of northern India, garam masala is used in dishes that do more than just fill you up.
Garam Masala - an aromatic heroic tale 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;
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 tailored to balance and taste.
Ingredients
For a small jar you will need:
- two tablespoons of black peppercorns
- one tablespoon of black cardamom pods
- two teaspoons of cloves one cinnamon stick (approx. five centimeters)
- one tablespoon of cumin seeds
- two tablespoons of coriander seeds
- one tablespoon of fennel seeds
Preparation
Fry all the ingredients without fat in a (non-stick) pan over a medium heat until they release their aroma - this takes around two to three minutes. Then leave everything to cool and crush the spices in a mortar or spice grinder until you have a fine, homogeneous spice mixture. If you store the mixture in an airtight jar in a dark place, 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 will literally bring you back down to earth. It nourishes and warms without weighing you down. And it impressively demonstrates what a good garam masala recipe can do.
Ingredients
- 800 grams small hay potatoes
- 400 grams okra
- 150 grams yellow cherry tomatoes
- 150 grams red cherry tomatoes
- 50 grams ghee
- 100 ml vegetable stock
- garam masala
- half a teaspoon of lavender flowers
- half a teaspoon of long pepper (crushed)
- fresh chervil leaves
- salt
Preparation
Cook 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 a little 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 vegetable stock, lavender and long pepper until a velvety ragout is formed. Season to taste with salt and garnish with chervil leaves - you're ready to enjoy your home-cooked garam masala recipe.
Curious for more?
