Angela Day
Garam masala is an aromatic blend of spices used throughout India, and there are as many variations as there are regions in the country.
In Hindi, garam means “hot” and masala means “spice blend”. “Hot” here does not refer to chilli heat, but rather to spices that would “bring heat to the body”. According to Ayurvedic medicine, this rise in body temperature would in turn lead to an increase in metabolism.
Typical ingredients of garam masala are cloves, black peppercorns, mace, cardamom, cinnamon and nutmeg.
Make a batch and then tweak it according to your heat preference by adding more or less chilli.
It is always best to use whole spices and toast them to bring out their flavour.
You can store the spice in an airtight container, preferably glass as spices tend to penetrate plastic containers.
Here is one recipe:
GARAM MASALA
3cm piece of cinnamon stick
2 bay leaves
60ml cumin seeds
80ml coriander seeds
15ml cardamom pods, seeds removed
15ml black peppercorns
10ml whole cloves
1 dried red chilli
1 pinch of mace
2ml grated fresh nutmeg
Put the cinnamon, bay leaves, cumin and coriander seeds, cardamom pods, peppercorns and cloves in a frying pan and toast gently until fragrant.
Remove from the heat and add the remaining ingredients.
Transfer to a spice grinder and grind to a fine powder.
Store in an airtight container for up to four months.
CURRIED VEGETABLE PIE
Serves 6-8
PASTRY
500ml flour
5ml salt
10ml garam masala
150g butter
1 egg
15-20ml ice water
FILLING
30ml oil
1 onion, finely chopped
2 garlic cloves, chopped
1 green chilli, deseeded, finely chopped
15ml garam masala
5ml turmeric
5ml ground cumin
4 carrots, peeled, cubed
200g baby parsnips, peeled, cubed
200g baby marrows, sliced
1 medium brinjal, cubed
300ml boiling water
salt and pepper
250ml frozen peas
30g butter
45ml flour
45ml Greek yoghurt
60ml chopped fresh coriander
PASTRY: Combine the flour, salt and garam masala in the bowl of a food processor.
Add the butter and pulse until the mixture resembles bread crumbs.
Add the egg and enough ice water to bring the mixture together to form a ball.
Wrap in cling film and refrigerate for 30 minutes.
Roll out and use to cover the filling.
FILLING: Preheat oven to 200°C.
Heat the oil in a large pan, then cook the onion, garlic and chilli for 2-3 minutes until tender.
Stir in the garam masala, turmeric and cumin, then cook for a further 2-3 minutes.
Add the carrots, parsnips, baby marrows and brinjal and fry for a minute. Add the boiling water, cover with the lid and simmer for 5 minutes. Season with salt and pepper.
Drain the vegetables, reserving the liquid, and then add the peas to them.
Melt the butter in a small pan, stir in the flour and cook for a minute.
Add the reserved vegetable cooking liquid and cook, stirring, until it forms a thick sauce.
Simmer for 3 minutes, then remove from the heat and stir in the yoghurt, coriander and the cooked vegetables. Cool.
Spoon mixture into an ovenproof dish, cover with the pastry lid.
Brush with beaten egg and bake for 25-30 minutes, until golden.
LAMB KOFTA CURRY WITH CHICKPEAS
Serves 4
600g lamb mince
10ml garam masala
10ml ground cumin
5ml ground coriander
10ml grated ginger
10ml minced garlic
5ml salt
45ml chopped fresh mint
45ml chopped fresh coriander
oil, for frying
SAUCE
45ml oil
2 onions, finely chopped
5ml salt
2 garlic cloves, finely chopped
2cm piece of ginger, grated
2 green chillies, seeded, finely chopped
4 tomatoes, finely chopped
20ml garam masala
10ml ground coriander
2ml chilli powder
5ml turmeric
250ml vegetable stock
400g tin of chickpeas, drained, rinsed
125ml chopped fresh coriander
125ml chopped fresh mint
Place the lamb mince in a bowl and mix in the garam masala, cumin, coriander, ginger, garlic, salt, mint and coriander.
Mix well and roll into golf-ball-sized balls. Refrigerate for 30 minutes.
Heat some oil in a frying pan and brown the meatballs.
Remove to a plate and set aside.
SAUCE: Heat the oil in a pot over medium heat.
When hot, add the onions and fry for 5 minutes, until soft and translucent.
Sprinkle over the salt and fry for a few minutes.
Add the garlic, ginger and chillies and fry for a further 5 minutes.
Stir in the tomatoes, garam masala, coriander, chilli powder and turmeric.
Fry for a few minutes, until fragrant. Add in the stock and bring to the boil.
Add the chickpeas and kofta (meatballs) and gently stir to combine.
Simmer for 20 minutes, until the sauce has thickened and the kofta are cooked through.
Stir in the coriander and mint and serve.
PANEER AND CAULIFLOWER CURRY
Serves 4-6
30ml olive oil
400g paneer, cubed
300g cauliflower florets
2 onions, sliced
10ml chopped garlic
30ml garam masala
500ml tomato passata
250ml water
salt and pepper
250ml frozen peas
125ml chopped coriander
Heat the oil and fry the paneer (milk curd cheese) until browned on both sides. Remove and set aside.
Add the cauliflower to the pan and, with a little more oil if necessary, fry until lightly browned.
Add the onion and garlic and fry until soft.
Add the garam masala and fry for a minute.
Add the tomato passata, water and seasoning and simmer, uncovered, for 15-20 minutes until the cauliflower is soft.
Add the peas and cook for 2-3 minutes.
Stir in the coriander.
Serve with poppadoms or naan bread.
GARAM MASALA CRUMBED CHICKEN WITH ALOO GOBI
Serves 4
8 chicken drumsticks
125ml flour
20ml garam masala
5ml ground coriander
5ml garlic salt
1 pinch of cayenne pepper
2 eggs, lightly beaten
250ml dried Panko breadcrumbs
125ml desiccated coconut
250ml plain yoghurt
ALOO GOBI
10ml garam masala
5ml ground cumin
5ml ground coriander
5ml curry powder
5ml turmeric
5ml garlic salt
a pinch of cayenne pepper
60ml vegetable oil
1 head of cauliflower cut in florets
4 medium potatoes, unpeeled, washed, cut in cubes
Place the chicken in a plastic bag.
Combine the flour with the garam masala, coriander, garlic salt and cayenne pepper and sprinkle over the chicken. Shake the bag to coat the chicken.
Place the lightly beaten eggs in a bowl.
Combine the breadcrumbs and coconut and place in another bowl.
Dip the chicken in the egg, allowing the excess to drip off and then coat in the breadcrumb mixture.
Place on a baking tray and refrigerate for 30 minutes.
ALOO GOBI: In a small bowl, stir together the garam masala, cumin, coriander, curry powder, turmeric, garlic salt and cayenne.
Remove 5ml of the spice mix and set aside.
Stir the oil into the remaining spice mix.
Place cauliflower and potatoes in two separate bowls. Divide the spice oil mixture between the two and toss to coat.
Preheat oven to 200°C.
Arrange the chicken and potatoes on a lightly greased foil-lined baking tray.
Bake for 20 minutes, turn the chicken and potatoes, add the cauliflower and return to the oven.
Bake for a further 20 minutes, until the chicken is cooked.
Remove and serve with a curry yoghurt sauce. Mix the reserved 5ml of spice mix with the yoghurt.
GARAM MASALA SPICE
Makes 15-20
125g butter
250ml castor sugar
30ml tamarind paste
1 egg
10ml ground ginger
10ml garam masala
500ml flour
5ml bicarbonate of soda
100g glacé ginger, finely diced
Cream the butter and sugar until light and creamy.
Add the tamarind paste and egg and beat until combined.
Beat in the spices.
Sift the flour and bicarbonate of soda and add to the creamed mixture. Mix until combined.
Finally mix in the glacé ginger.
Roll the mixture into balls and place on a greased baking tray. Flatten slightly with your hand.
Bake at 180°C for 15-20 minutes until golden brown.
Remove and cool on the tray.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.