Garam masala: A combination of spices to ‘heat’ the body

In Indian cooking, the ancient system of ayurvedic medicine categorizes spices as “heating” or “cooling” the body, much like the Chinese yin/yang theory of heating and cooling foods. The spice known as garam masala is a combination of spices which “heat” the body. Garam means “hot” and masala means “spices.” Each ingredient is also highly aromatic, so this blend is usually added near the end of cooking, to maximize these aromatics. Garam masala is more “Indian” than curry powder, and there are many versions, with each family deciding their own amounts of each ingredient. Since humans have more flavor-enhancing receptors in our sense of smell than our sense of taste, aromatic spices can add an extra dimension and enjoyment to foods.

Garam masala can be found in the spice section of your market, but these pre-made versions often contain very little of the more-expensive cardamom, and too much of the cheaper cumin and coriander, so making your own version will yield the best results. For just a small amount, grinding spices with a mortar and pestle is best, but using a clean coffee grinder will also work. If you use pre-ground spices to make your mixture, you will get less of the aromatics, but this is still preferable to the store-bought versions. Following are two methods for making your own garam masala, and three recipes to showcase the wonderful flavors and aromas.

Garam masala No. 1

This classic ground mixture comes from “Madhur Jaffrey’s Spice Kitchen” and makes the freshest, most aromatic version.

1 tablespoon cardamom seeds

1 teaspoon whole cloves

1 teaspoon whole black peppercorns

1 teaspoon whole black cumin seeds

2 inch stick of cinnamon

1/3 of a whole nutmeg

1 curl of mace

Put all ingredients into a clean coffee grinder. Grind until a fine powder. Store in a tightly close jar.

Garam masala No. 2

This version is the quick-and-easy mixture using pre-ground ingredients.

1 tablespoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1/2 teaspoon ground cloves

1/4 teaspoon ground mace

Combine all ingredients in a small bowl; store in an airtight container in a cool, dry, dark place. Makes two tablespoons.

Spicy oven-roasted nuts

These easy-to-make nuts are good with just about anything, from a cold beer to mulled cider. They will keep in an airtight container for two weeks. Recipe from “Comfort Food” by Maxine Clark; makes one pound.

3 tablespoons butter

1 tablespoon garam masala seasoning

1 pound mixed skinned nuts, such as almonds, brazil nuts and hazelnuts

1 teaspooon salt

Preheat oven to 300 degrees. Melt butter in a roasting pan; stir in garam masala, then add nuts and stir until well-coated. Roast for 30 minutes to one hour until nuts are golden, stirring from time to time. Remove nuts from oven; toss lightly with the salt. Allow to cool completely, then store.

Chicken garam masala

Here is an easy preparation that elevates stove-top chicken to a new level of aromatic deliciousness. Recipe from “Creative Cooking with Spices” by Jane Walker; makes four servings.

1 cup chopped onion

1 tablespoon minced fresh ginger

2 cloves garlic

3 tablespoons ghee (clarified butter) or butter

1 teaspoon each: cumin seeds, ground coriander, turmeric, chili powder, salt

1/2 cup chopped fresh tomatoes

2 tablespoons chopped coriander seeds

1 teaspoon Garam Masala

1 3/4 cups water

Mash or blend the onion, ginger and garlic into a smooth paste. Heat the ghee or butter in a heavy saucepan; add onion mixture and cook, stirring frequently, until golden brown. If needed, add 1 tablespoon water to prevent mixture from sticking to the pan. Add cumin seeds, ground coriander, turmeric, chili powder and salt; stir well.

Add tomatoes; cook until reduced to a pulp. Add a little water if mixture is sticking to the pan. Gently add the chicken pieces to the pan. Cook, stirring, until chicken turns golden brown and has absorbed the flavor of the spices. Add remaining water to the pan; cover and cook on low heat for 35 minutes, until chicken is tender but not falling off the bone. Sprinkle with chopped coriander and garam masala. Cover pan, cook for 10 minutes more, and serve hot.

Rice and peas with garam masala

Herbs and spices enhance this elegant rice dish from “Madhur Jaffrey’s Spice Kitchen.” Serve with chicken, pork or lamb; makes five or six servings.

1 1/2 cups basmati rice

3 tablespoons vegetable oil

1 small onion, cut into thin half-rings

3/4 teaspoon salt

1 teaspoon ground garam masala

4 tablespoons finely chopped fresh dill

2 cups chicken broth, fresh or canned

1 cup peas, fresh or frozen, cooked in boiling water for two minutes and drained

Wash rice in several changes of water; drain. Place in pan, cover with water and soak for 30 minutes; drain thoroughly. Heat oil in a small, heavy pot over medium-high heat. When hot, add the onion; stir until browned. Add the rice, salt, garam masala, and dill. Stir for a minute. Add broth; bring to a boil. Cover tightly, reduce heat to low, and cook 20 minutes. Add peas; cover tightly and cook another five to seven minutes. Stir gently before serving.