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Get ready to elevate your dishes with a homemade Garam Masala blend that’s perfect for small kitchens and those cooking for one.
Making your own spice blend is easy, customizable, and so much more aromatic than anything you’ll find on store shelves. Today, we’re keeping it simple, yet flavor-packed, with a Garam Masala recipe that anyone can make. And guess what? You probably already have most of these spices in your pantry!
Use garam masala in any of these single serving recipes: Chicken Tikka Masala, Saag Paneer, and Butter Chicken.
Why This Recipe Works
- Ease of Preparation: No need for whole spices or a grinder; ground spices work wonderfully.
- Customizable: Adapt the ratios to suit your taste or dietary needs.
- Shelf-stable: Store it for months and it will still maintain its flavors.
- Aromatic and Flavorful: Homemade beats store-bought, every time, offering complex and layered aromas and tastes.
What Is Garam Masala?
Garam Masala is a traditional Indian spice blend that is essential to various dishes across Indian cuisine. The name translates to “hot spices,” but don’t be fooled. This mix isn’t about heat; it’s all about a rich, warming blend of spices like cumin, coriander, cardamom, and more. Every region and even every home in India might have its unique twist, but they all share the same aromatic essence.
RELATED: Single Serving Comfort Food Recipes
Ingredients In Garam Masala
- cumin
- coriander
- cardamom
- pepper
- cinnamon
- cloves
- nutmeg
- allspice
Note: Traditionally, Garam Masala is made by toasting whole spice seeds and then grinding them. However, if you’re short on time, our quick and easy recipe uses pre-ground spices as a convenient alternative.
Serving Suggestions
Spicing up your dishes with Garam Masala is like adding a finishing touch to a masterpiece.
- Curries: A sprinkle can totally transform your curry.
- Rice Dishes: Stir some into white rice.
- Grilled Veggies: Mix with olive oil and brush onto vegetables before grilling or roasting.
- Soups: Just a pinch can give a new dimension to your soups.
Frequently Asked Questions
Homemade Garam Masala retains its freshness for up to three months when stored in an airtight container, placed in a cool and dark location.
While both Garam Masala and curry powder are essential spice blends in various cuisines, they differ in composition and flavor profiles. Specifically, Garam Masala usually doesn’t include turmeric, a key ingredient in curry powder. Additionally, Garam Masala offers a more intricate and potent flavor due to the range of spices it contains.
If you find yourself without Garam Masala, curry powder can serve as a reasonable substitute in most Indian recipes, though it will lack some of the warm, complex flavors. Another option is a blend of cumin with a pinch of allspice to mimic some of the aromatic properties.
Expert Tips
- Fresh is Best: Make sure your spices are not expired for the best flavor profile.
- Jar Matters: Store in an airtight container, away from heat and sunlight.
- Batch Size: Stick to smaller batches for maximum freshness and flavor.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Dessert Recipes For One
For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Small Batch Garam Masala
Ingredients
- 1 tablespoon ground cumin
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground cardamom
- 1 ½ teaspoon ground pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Instructions
- Mix the spices together in a small bowl and store in airtight container.
Notes
- Fresh is Best: Make sure your spices are not expired for the best flavor profile.
- Jar Matters: Store in an airtight container, away from heat and sunlight.
- Batch Size: Stick to smaller batches for maximum freshness and flavor.
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