Topic: Preferred Garam Masala?

[Whandsy]

What's everyone's opinion on garam masalas, do you make your own or use pre mixed powders?, the reason I ask is that about a year ago on this forum, ifindforu recommended Jalpur brand. It's that potent that anytime a recipe calls for GM, even when I reduce the recommended amount, all I can taste is heavy clove tones!

Lots of recipes call for GM and this stuff I've gots putting me off 


W

[bamble1976]

I make the one that i think CA posted which may be pat chapmans??  i could be wrong!

Have tried various r.m varietes and was never had one that suits my taste.

[DalPuri]

The Jalpur GM is very very strong! It can really taint a dish even with the tiniest pinch.
I made this one recently: http://toastedspecial.wordpress.com/2012/08/13/all-purpose-garam-masala-indian-spice-recipe/

Have only used it so far in a marinade so cant give a verdict yet. 

[chonk]

Hi Whandsy!

I prefer fresh, selfmade Garam Masala, regarding flavour and quality. Authentic (ayurvedic) Garam Masalas are quite strong, and can taste somehow "odd" if you are not used to it. I always try out new recipes (and there are dozens, like Delhi- or  Punjabi - Garam Masalas), but I'm quite happy with the mix I use at the moment. Before that, I used a traditional, very aromatic Garam Masala (Madhur Jaffrey's) - and always, only a pinch. Very strong stuff.

Greetings!

[fried]

I use the Zaal GM, I don't know if it's stronger or weaker than other blends. I haven't been impressed with any shop made stuff but then again I don't really like buying shop made mixes.

I probably use a bit more of it than I should but I love those aromatic flavours. I did try a GM once (PatC's balti GM) and this had so many cloves that it ruined one of my first homemade efforts.

[spiceyokooko]

What's everyone's opinion on garam masalas, do you make your own or use pre mixed powders?

I make my own from whole spices in fairly small batches as garam masala goes stale very quickly and loses its pungency, which some might see as a benefit!

The primary ingredients of it are Cinnamon/Cassia, Cloves, Black Peppercorns, Cardamons (seeds only). Variants include nutmeg, coriander seeds, cumin seeds and Indian bay leaves. Some also include fennel, aniseed, star anise etc as well.

It's a question of looking at a few recipes for it and trying a few out and experimenting with quantities and ingredients until you find one you like.

[Whandsy]

Thanks for the responses so far guys.

Does anybody enjoy the heavy smell of GM or even detect it in their dishes?, mine needs to go in the bin as the Jalpur stuff is still too potent for me  1 yr on (IMO of course).
I'm interested to find out who likes the smell of this as this influences the tastes massively for me and i have never detected this GM smell on the better curries I've had!

W

[DalPuri]

Does anybody enjoy the heavy smell of GM or even detect it in their dishes?, mine needs to go in the bin as the Jalpur stuff is still too potentfot me  1 yr on (IMO of course).

I enjoyed it(Jalpur) in a Dhansak, it made a nice difference. Quite a refreshing flavour. But it really has to be the tiniest pinch. 1/16 tsp or something. 

[chonk]

Hi, spicey! (:

Cardamons (seeds only)

Some people use the whole pods, though. Saw one of Chef Harpal's videos, and he did it, too. I think this has also something to do with time and effort, because I believe that many chefs would, if the recipe calls for large amounts (let's say 30-40 cardamom pods), simply put the whole things in their blender and pour the mix through a fine sieve afterwards, instead of cracking all pods and only using the seeds. Could be mistaken. Did recipes both ways, and never felt how or if it affects the taste. Some thoughts? (:

@Whandsy: Ever thought about trying to add whole garam masala at the start of your cooking process, instead of powdered one? Could work for you.

Greetings!

[Secret Santa]

Does anybody enjoy the heavy smell of GM or even detect it in their dishes?

No, absolutely not. I don't believe fresh GM has any place in BIR recipes, except perhaps for some house specials. I use bought GM because it doesn't have the pungency of the fresh.

Fresh GM at any stage of cooking is one more step away from old style BIR for me.