Garam Masala – The Spices of India

Best Masala Chicken in Panchkula

India is known for its outstanding cuisine, its exclusive regions of cooking, and a pleasing dining experience. India is famed in the world’s cuisine for its vegetarian dishes. One thing all of the local cuisines of India have in common is their usage of spices. Garam masala is an important constituent in the cooking of the Punjab region of northern India. Loosely defined, “masala” is any mix of spices, and garam means hot. Normally, garam masala is added to the dish very abruptly prior to serving to improve flavour. Garam-Masala is also an outstanding stroke for Best Masala Chicken in Panchkula.

Garam masala is obtainable prepared in ethnic groceries and specialty stores such as World Market. The drawback of this is that one doesn’t recognize how old the spices are, or what changes in temperature and packing it has been subjected to. One takes a chance on the strength and smell of this mix if it is bought already ready. It is a simple procedure to make garam masala, and ingredients, with the exemption of cardamom pods, are readily obtainable. Cardamom pods are available in Indian food stores. Purchase the green pods versus the white pods, which are bleached. Cardamom is a pricey spice than saffron. It is costly as it has to be handpicked. To make Garam Masala, make use of following ingredients:

  •   2 cardamom pods, seeded,
  •   1 teaspoon whole cloves,
  •   30 whole peppercorns,
  •   2 teaspoons whole cumin seed,
  •   1 2-inch piece cinnamon stick,
  •   1 teaspoon coriander seeds,
  •   1/2 teaspoon ground nutmeg,

The best way for making garam masala is to toast and then crush the ingredients. This is accomplished by placing the seed constituents one at a time in a pan over medium-high heat, and shaking them till they just start to smoke and liberate their distinct aromas. It will take around 1-3 minutes. Be sure not to blaze the seeds. Place the toasted ingredients in a spice refine and mill to a fairly fine mix. The garam masala can then be restored in a tightly sealed glass container for up to 6 months. Any time after that and the spices will start to mislay flavour and aroma. Chicken baked or grilled will keep the outstanding flavour of the garam masala. Try garam masala today. Cooking with the spices of northern India is an experience that each daring cook should try.


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