Nepalese vegetables and meat dishes are not completed without garam masala. Garam masala is usually in powder form, and it is used for seasoning. However, garam masala is also used as a paste by mixing it with coconut milk, vinegar, or water. Garam masala paste blends well with other ingredients give the cuisine mouth-watering flavor.
Garam masala is usually used on its own, but it can be mixed with other seasonings as well. It is a blend of spices that has an exotic flavor. While preparing garam masala, spices are roasted to bring out flavor and aroma then are converted into powder.
You can buy garam masala powder or prepare it at home. There are many garam masala brands, and garam masala from each brand has its unique taste. So when using garam masala in any recipe, you need to check the ingredients mentioned in the packet. According to the ingredients used in garam masala, you can sprinkle it in your dishes.
How does garam masala taste?
There are many ways of preparing garam masala, which is why the flavor of garam masala varies. The ingredients used in preparing garam masala differ and are the major reason why it varies in flavor. Basically, garam masala is a mixture of many spices, and it doesn’t have any formula for preparing it, so you can add or eliminate using spices. But there are few spices that have a major role in preparing garam masala, which is not to be ignored.
Usually, garam masala has a warm and sweet taste. The touch of black pepper gives garam masala a hot flavor. The blend of spices in garam masala makes it flavorful. Though spicy masalas are also used while preparing garam masala, it is not extremely hot. However, few pinches of garam masala is enough for preparing cuisine for three to four people.
Cooking using garam masala
Fish curry and meat dishes taste great when prepared using garam masala. You can also use it in vegetables and vegan dishes and soups based on legumes and vegetables. Garam masala is added at the end of the dishes to give aroma and flavor. However, garam masala can just be sprinkled at the top of the dishes and stir it before serving.
Traditionally garam masala is prepared fresh and used within a few days. However, people today use packed garam masala for months. Rather than preparing garam masala every week, people nowadays buy garam masala packet, store in the container and use it whenever necessary.
Garam masala is a wonderful substitution ingredient. Suppose you are preparing any Nepali dishes and want to substitute some ingredient, then garam masala is what you should choose. Before using garam masala as an ingredient,you should check which spices have been used to prepare it. Then you can mix it with other regular spices you use in the dishes.
How to prepare garam masala?
As already mentioned, there are many ways of preparing garam masala. In this garam masala recipe, you will need all the whole seeds. Your garam masala will be more flavorful and fragrant when you use whole grain instead of powder spices. When your garam masala is ready, you should store it in a tight container away from sunlight.
Ingredients you will need:
- Coriander seeds
- Cumin seeds
- Cardamom seeds
- Black peppercorns
- Freshly grated nutmeg
- Cinnamon stick
- Whole cloves
Step 1: Heat dry skillet over medium flame.
Step 2: When the skillet is hot enough, add three tablespoon coriander seeds, two tablespoons cumin seeds, two tablespoons cardamom seeds, two tablespoons black peppercorns, one tablespoon freshly grated nutmeg, one whole cinnamon stick, and one teaspoon whole cloves.
Step 3: Dry roast the spices for 10 minutes. Stir them from time to time to avoid burning. You can turn the flame low after 5 minutes.
Step 4: When the spices are dark in color and start giving rich aroma, remove it from the pan and let them cool.
Step 5: Now, you will need a grinder or coffee grinder.
Step 6: Grind all the ingredients.
Step 7: Store it in an airtight container away from sunlight.
Store garam masala in the container in a cool and dark area. Garam masala can lose aroma quickly, so use it as soon as possible. Try to use it within a few weeks. However, garam masala won’t spoil, better to finish it faster because it can lose aroma. However, you can use garam masala for six months. As the garam masala loses its flavor when it gets old, you need to use more garam masala in the dishes to get the desired flavor.