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Vegetarian Recipes

Homemade Garam Masala Spice Blend Recipe

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This quick Garam Masala spice blend takes 2 mins to make at home with everyday spices. Use it in Indian dishes, with roasted veggies, in soups, stews, cookies and more. Jump to Recipe

This quick Garam Masala spice blend takes 2 mins to make at home with everyday spices. Use it in Indian dishes, with roasted veggies, in soups, stews, cookies and more #VeganRicha

“Garam” means hot and “Masala” in this context means a blend of spices. The spice blend itself is not generally hot. It has black pepper but no cayenne or chili powders. It can however feel hot once you eat some because of the pepper and cloves. The spices together will warm you up from the inside. 

Garam masala recipes vary by family recipes, regions, states within India and of course personal preference. There are several regional versions of the spice blend and they have their own names like kashmiri garam masala, goda masala, sambhar powder etc. 

This is the basic garam masala to use in Indian curries, stir fries, veggie dishes, dals and more. I have the traditional whole garam masala mix on the blog here. The whole masala stays fresh for much longer. I grind a portion of it and use it for a month or 2 and then grind more. For smaller quantity spice blend, use this quick recipe with ground everyday spices. 

Use it in Butter Tofu , Cauliflower Tikka Masala,  Masala Pot Pielentil sweet potato dal curry. And many more Indian dishes! or add to soups, stews, to veggies to roast, cookies, yes cookies work too. 

Curry powder is not the same as garam masala. Get the recipe and Read more about it here.

This quick Garam Masala spice blend takes 2 mins to make at home with everyday spices. Use it in Indian dishes, with roasted veggies, in soups, stews, cookies and more #VeganRicha

More Spice blends from the blog

This quick Garam Masala spice blend takes 2 mins to make at home with everyday spices. Use it in Indian dishes, with roasted veggies, in soups, stews, cookies and more #veganricha

This quick Garam Masala spice blend takes 2 mins to make at home with everyday spices. Use it in Indian dishes, with roasted veggies, in soups, stews, cookies and more #veganricha

Also note the spelling. It isnt Garam Marsala 🙂 (which is the next popular search term after garam masala). 🙂

This quick Garam Masala spice blend takes 2 mins to make at home with everyday spices. Use it in Indian dishes, with roasted veggies, in soups, stews, cookies and more #veganricha

Garam Masala Spice Blend Recipe

This quick Garam Masala spice blend takes 2 mins to make at home with everyday spices. Use it in Indian dishes, with roasted veggies, in soups, stews, curries, cookies and more.

Course: spice blend

Cuisine: Indian, Vegan

Keyword: garam marsala, garam masala powder, garam masala seasoning, garam masala spice mix, homemade garam masala

Servings: 4 Tablespoons

Calories: 11 kcal

Author: Vegan Richa

Ingredients

  • 2 Tbsp ground coriander
  • 1 tbsp ground cumin
  • 1/2 to 1 tsp black pepper
  • 3/4 to 1 tsp ground cinnamon
  • 1/2 to 3/4 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/4 tsp nutmeg

Instructions

  1. Mix all the ingredients and store in an airtight container for upto 2 months.

    Add 1 bay leaf, powdered for variation. 

Nutrition Facts

Garam Masala Spice Blend Recipe

Amount Per Serving

Calories 11

% Daily Value*

Sodium 4mg 0%

Potassium 67mg 2%

Total Carbohydrates 1g 0%

Vitamin A 1.4%

Vitamin C 6.2%

Calcium 3.2%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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