A Collection of Delicious Garam Masala Recipes For Fab Indian and Asian Cooking
This collection of homemade garam masala recipes will add fabulous flavours and mouthwatering aromas to all your Indian and Asian food. Some of the blends below are very quick and easy-to-make, whilst others are fairly complex and ideal for the adventurous cooks out there.
Click the Image Links for your favourites.
A Basic Garam That Only Takes Minutes to Make
Tandoori Mix - The One to Choose For Your Tandoori Food
Chaat Masala - The Classic Sweet and Sour Indian Blend
One With the Unique Flavours of Black Cardamom
An All-Purpose Version For All Kinds of Dishes
A Stronger Garam Powder For Your Meaty Curries
Chaat - A Unique Mix of Flavour Packed Spices
A Milder Spice For Your Lighter Curries and Other Dishes
A Potent Version For Your Heavier, Meatier Recipes
A Complex Version For True Indian Flavours
Masala Chat - A Versatile Sweet and Sour Blend
Bafat Masala - The ClassicMix Used in Mangalorean Food
Goda Masala - The Classic Blend Used in Western India
A Garam Powder With Added Ajwain and Fenugreek
Sambar Powder Perfect For All Your Sambar Dishes
Tandoori Masala With Fabulous Unique Flavours!
A Ground Version - Takes 2 Minutes to Make!
Chat Masala - Flavourful and Easy-to-Make
A Milder Recipe For Your Lighter Indian Dishes
Garam Masala - Includes a Demo Video
A Stronger Variation For Your Meaty Asian Cooking
A Basic Powder That Can be Made in Just Minutes
Potent With the Unique Taste of Ajwain Seeds
Very Versatile and Super Easy-to-Make
Chat Spice - Capture the True Essence of Asian Cuisine
Biryani Masala - Perfect For All Your Biryani Dishes
Punjabi Masala - Enjoy the Sublime Taste of the Punjab!
A Versatile and Super Easy-to-Make Garam Masala
A Potent Version For Your Meaty Indian Recipes
A Smoky Garam With Added Black Cardamom Pods
Ingredient Note:A few of the above blends use whole spices which are ground before combining. Whilst this gives the best flavours, if you don't have them whole just use ground powders and reduce the amount the recipe requires by half.
For example, if it says 2 tablespoons of coriander seeds, you would use 1 tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
Here's a video of how I made a version of the above recipes. The ingredients may be slightly different but the process is exactly the same. If you enjoyed it, you can click the subscribe button in the bottom right corner in the video, or the link below the video...
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Why You Should Make Your Own
Of course it's easy and convenient to pop to the store and pick up a jar of commercial powder; but here's why I recommend you make your own...
More flavour than store-bought blends that will be transferred to your Indian cooking
You decide what is added. Not keen on a certain ingredient? Leave it out completely or just use another
Commercial blends may contain filler ingredients to bulk them up: cheap chili powder and husks for example
Whilst there will be a use by/sell by date, it's unlikely there is a "when it was made" date. It may have been sitting on the store shelf for months, and maybe even years, slowly losing flavour!
No artificial colours, additives or preservatives. And If you're able to source organic ingredients your garam masala recipes will be free of pesticides and GMO's!
After Making Your Homemade Garam Masala You May Like to Try...
Curry Powders - For the Fans of Authentic Asian and Indian Food
Homemade Spice Mixes - For Fab Everyday Home Cooking
Dry Rub Recipes - For Tastier Grilling, Frying and Oven Cooking