Garam masala varies significantly across India, with each state tailoring the blend’s colour, aroma, and heat to suit the local palate. In the sun-soaked coastal state of Goa, the specialized Goan garam masala is a carefully crafted symphony of flavour. This complex mix serves as the soulful foundation for iconic regional dishes, providing a multi-layered depth that store-bought powders simply cannot replicate.
The beauty of a homemade blend lies in its versatility. More than just a spice, it is a culinary signature, with family recipes often guarded and passed down through generations. While a pinch can elevate a simple vegetable stir-fry, a generous spoonful creates the robust profile synonymous with the Konkan coast. For any cook looking to capture the true essence of Goan cuisine, a jar of this freshly ground spice mix is a non-negotiable staple.
Crafting this masala is an exercise in patience and sensory delight. Each whole spice, from earthy coriander and cumin to the more exotic star anise, mace, and stone flower (dagad phool) must be individually toasted to unlock its essential oils. The inclusion of poppy seeds (khus khus) and fennel adds a subtle creaminess, while the "royal" addition of shahjeera, green cardamom, and nutmeg provides a haunting sweetness to balance the heat from the "triple-threat" of dried chillies and black peppercorns. Once ground, the resulting powder is a terracotta-hued treasure that fills the kitchen with an intoxicating fragrance. After cooling and fine-grinding, the sifted powder should be stored in an airtight glass container in a cool, dark place, where it will maintain its potency for six months or more.
The beauty of a homemade blend lies in its versatility. More than just a spice, it is a culinary signature, with family recipes often guarded and passed down through generations. While a pinch can elevate a simple vegetable stir-fry, a generous spoonful creates the robust profile synonymous with the Konkan coast. For any cook looking to capture the true essence of Goan cuisine, a jar of this freshly ground spice mix is a non-negotiable staple.
Crafting this masala is an exercise in patience and sensory delight. Each whole spice, from earthy coriander and cumin to the more exotic star anise, mace, and stone flower (dagad phool) must be individually toasted to unlock its essential oils. The inclusion of poppy seeds (khus khus) and fennel adds a subtle creaminess, while the "royal" addition of shahjeera, green cardamom, and nutmeg provides a haunting sweetness to balance the heat from the "triple-threat" of dried chillies and black peppercorns. Once ground, the resulting powder is a terracotta-hued treasure that fills the kitchen with an intoxicating fragrance. After cooling and fine-grinding, the sifted powder should be stored in an airtight glass container in a cool, dark place, where it will maintain its potency for six months or more.
Spices before dry-roasting
Spices after dry-roasting
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Authentic Goan Garam Masala
(Yields 400 grams)
Ingredients:
100 grams coriander seeds
15 grams cumin seeds
25 grams fennel seeds
10 grams shahjeera or caraway seeds
15 grams whole black peppercorns
25 grams cinnamon sticks
15 grams cloves
5 grams green cardamoms
5 grams black cardamoms
8 grams mace
8 grams star anise
10 grams nutmeg
8 grams stone flower (dagad phool)
25 grams poppy seeds
20 bay leaves
50 grams red dried Kashmiri chillies
25 grams byadgi chillies
50 grams Goa Canacona chillies
Method:
Dry all the spices in the hot sun for a couple of days.
On low heat in a skillet, dry roast each ingredient separately in the order as listed above finishing with the chillies. Do not burn or the powder will be
bitter.
Transfer all the roasted ingredients in a bowl or deep dish. Mix and allow to cool before dry grinding in batches.
Strain the ground powder through a sieve set over a bowl. Any remaining coarse particles can be ground fine again.
With a spoon, carefully mix the garam masala in a bowl. Cool and then store in a sterilized airtight container, preferably a glass jar.
This spice blend has a good shelf life of one year or more.
Note:
To read click here: Copyright & Privacy Policy
Authentic Goan Garam Masala
(Yields 400 grams)
Ingredients:
100 grams coriander seeds
15 grams cumin seeds
25 grams fennel seeds
10 grams shahjeera or caraway seeds
15 grams whole black peppercorns
25 grams cinnamon sticks
15 grams cloves
5 grams green cardamoms
5 grams black cardamoms
8 grams mace
8 grams star anise
10 grams nutmeg
8 grams stone flower (dagad phool)
25 grams poppy seeds
20 bay leaves
50 grams red dried Kashmiri chillies
25 grams byadgi chillies
50 grams Goa Canacona chillies
Method:
Dry all the spices in the hot sun for a couple of days.
On low heat in a skillet, dry roast each ingredient separately in the order as listed above finishing with the chillies. Do not burn or the powder will be
bitter.
Transfer all the roasted ingredients in a bowl or deep dish. Mix and allow to cool before dry grinding in batches.
Strain the ground powder through a sieve set over a bowl. Any remaining coarse particles can be ground fine again.
With a spoon, carefully mix the garam masala in a bowl. Cool and then store in a sterilized airtight container, preferably a glass jar.
This spice blend has a good shelf life of one year or more.
Note:
- Dried turmeric is not included in the list of ingredients. It is better to use turmeric powder when preparing a dish with this garam masala.
- For proper measurements, use a kitchen scale.
- Green and black cardamoms should be roasted with the skin and then ground.
- Crush nutmeg and break cinnamon sticks, into pieces before dry-roasting.
- Local Goa red chillies can also be used along with the ones indicated above. Accordingly, adjust the quantity.
- The roasted spices were ground in batches using the Preethi dry grinder jar.
