Garam Masalas....

A Collection of Classic Garam Masalas

1.Tandoori Garam Masala:
This garam masala can be used in all vegetables and
the non- vegetarian preparations as well as Tandoori dishes.
Its use is limited to spicy items.

Jeera (cumin) 1 kg.
Laung (Cloves) 100 gms.
Green Cardamom 100 gms.
Black cardamom 100 gms.
Dalchini (cinnamon) 100 gms.
Saunth(Dry ginger powder) 150 gms.
Tej Patta (Bay leaves) 100 gms.
Kali Mirch (Black Pepper) 150 gms.
Javitri (Mace) 100 gms.
Jaiphal(Nutmeg) 5 nos.
Saunf (Fennel Seeds)...optional 100 gms.
Rose Petals...optional 50 gms.

2. Spicy Garam Masala:
This garam masala can be used for spicy gravies like Roganjosh, Badaam Pasands.

Jeera (Cumin)  1 kg.
Black Cardamom 1 kg.
Green Cardamon 100 gms.
Black pepper corns 150 gms.
Laung (Cloves) 100gms.

3. Milder Garam Masala:
For milder preparations like Murgh Zaffarani.

Green Cardamom 100 gms.
Mace (javitri) 100 gnms.
Jaiphal (nutmeg) 3 nos.

4. Kashmiri Garam Masala:
Used for kashmiri dishes like Dum Aloo
Saunf (Fennel Seeds) 50 gms.
Saunth (Dry Ginger ) 100 gms.
Green Cardamom 100 gms.

5. Garam Masala for Mussallam:
a beautiful combination for Mussallam.
Javitri (Mace) 100 gms.
Small Cardamom 100 gms.

6. Garam Masala for vegetarian dishes:
For veg Dishes

Black Cardamom 250 gms.
Green Cardamom 100 gms.

7.Kashmiri Garam Masala II: dishes:
Roast and grind to a powder.

Black Cardamom 10 gms.
Shahi Jeera 5 gms.
Black pepper corns 5 gms.
Cinnamon 1 no.
Cloves 2.5 gms.
Nutmeg 1/2 no.

8. Biryani Masala: dishes:
Used for biryanis with other flavorings.

Jeera (cumin) 100 gms.
Saunf (Fennel ) 250 gms.
Black cardamom 250 gms.
Green Cardamom 60 gms.
Laung(cloves) 60 gms.
Dalchini(cinnamon) 60 gms.
Amchur(Mango powder) 60 gms.
Javitri(Mace) 100 gms.
Kesar(Saffron)..optional 1 gm.
jaiphal(Nutmeg) 2 no.

9. Panch Phoren: dishes:
A Bengali garam Masala.

Rye(Mustard Seeds) 2 tsp.
Jeera(Cumin) 2 tsp.
Kalonji (Onion Seeds) 2 tsp.
Methi dana (Fenugreek seeds) 1 tsp.
Saunf(Fennel seeds) 1 tsp.

10. Rada Masala: dishes:
used in Rada dishes mainly panjabi

Kali Mirch(Pepper corns)
Saunf(Fennel seeds)
Dhania whole (coriander seeds)

11. Chat masala: dishes:
Used for Appetizers and sometimes in Curry dishes too.

Black Cardamom 100 gms.
Jeera (Cumin) 100 gms.
Kali Mirch (Pepper corn) 100 gms.
Laung (Cloves) 10 gms.
Black Salt 5 gms.
Red Chilli Powder 5 gms.

12. Chat Masala(2):
Commercial Version

Cumin Seeds(Jeera) 2 tblspns.
Fennel (Saunf) 1 ½ tblspn
Mango Pdr.(Amchur) 1 tblspn
Laung (Cloves) 10 gms.
Red Chilli Powder 1 tsp.
Black Salt(kala namak) 1 tblspn.
Asafoetida(Hing) a pinch
Dry Ginger pdr. ¼ tsp

13. Pudina Masala for Parathas: dishes:
This masala can be used over the parathas to give a flavor

Pudina Powder 1 kg
Anardana Powder 500 gms.
Chat Masala 250 gms.
Black Salt 200 gms.
Yellow Chilli powder 100 gms.
Garam Masala 50 gms.

14. Tandoori Masala: dishes:
used for sprinkling over the Tandoori dishes.

Kasoori Methi powder 100 gms.
Chat Masala Powder 200 gms.
Black Salt 50 gms.
Garam Masala 25 gms.
Yellow Chilli powder 25 gms.
Javitri Ilaichi pdr.(see above) 25 gms.

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