by Magda D. Healey

Created on: February 21, 2011   Last Updated: February 22, 2011

Masala is a word that means a “mixture” in Indian languages (Hindi, Bengali and Urdu) and is used in cookery for various kinds of spice mixtures. A masala usually refers to a mixture of dried spices, and it doesn't really make sense to talk of making an “Indian masala” at home: pretty much any process of making a curry or, indeed, any Indian dish that includes more than ones seasoning could be thought of as involving making a masala at home.

There are, however, commonly sold pre-mixed masalas and it's possible – and easy - to make your own versions at home, taking into account personal and family members' preferences.

The most common masalas are garam masala, chaat masala and Tandoori masala, and of these, the most popular is undoubtedly the garam masala. There is no fixed recipe for garam masala, and in India, every family will have their own version. Even commercial brands will vary quite extensively. “Garam” means hot in Hindi, but garam masala mixtures are not usually hot but rather rich and spicy.

The spices in garam masala vary by personal preference and region and might include black pepper, cloves, cumin seeds, cinnamon, cardamom, nutmeg, fennel, star anise and coriander seeds. Garam masala mixtures don't usually contain turmeric or chilli (cayenne) peppers, but some commercial mixtures do.

If you want to make garam masala at home, there is no better way but to experiment with various mixtures to see what suits your style and taste best.

As a general guide, use fresh spices, either as they are or dry-roasted in a heavy skillet until they – just – start to emit fragrance. Grind well in a pestle and mortar or a spice grinder (or a coffee grinder kept for the purpose of spice grinding). Store in a tightly shut container, out of light, and use withing three (and not more than six) months.

Southern Indian Garam Masala

Dry roast and then finely grind the following:
2oz fennel seeds/1oz cardamom/2oz cloves/2oz cinnamon/2-4 pcs star aniseed/1 nutmeg

Northern Indian Garam Masala

Dry roast and then finely grind the following:
2oz cup cumin seeds/1oz coriander seeds/1.5 inches cinnamon stick/1 oz cardamom/1/2 nutmeg/1 oz cloves/1 oz black peppercorns/2 star anise/2 bay leaves

Madhur Jaffrey's Garam Masala

Finely grind (no dry roasting recommended) the following:
1 tbsp cardamom seeds/1 cinnamon stick/1 tsp cumin seeds/1 tsp cloves/1 tsp black peppercorns/1/4 nutmeg kernel

Garam masala is usually added to food towards the end of the cooking or after the cooking's finished, to give the final lift to the dish. It works well sprinkled on salads, fruit and dry dishes as well as a table condiment.

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