Three Indian Masalas

In Hindi, मसाला masālā means "blend of spires". There are different "blends" of Indian masālā. 

Chaat Masala

चाट मसाला
/cāṭa masālā/

Yields 2 cups (480 ml)

This type is used on fresh ingredients and "street foods" in India. Try on raw vegetables, boiled potatoes, or stir a pinch of plan organic yogurt.

½ cup (40 g) each: whole black peppercorns and coriander seeds

2 Tbs. (30 ml) cumin seeds

8 whole dried red chiles, broken into pieces

2 tsp. (10 ml) each: ground ginger, carom seeds, and mango powder
optional: 2 Tbs. (30 ml) fennel seeds

1. Dry roast the coriander, cumin, fennel, and red chiles in a skillet over medium heat, Shake the pan every 15-20 seconds to prevent burning. Roast about 4 minutes.

2. Transfer to a plate and cool for 15 minutes.

3. Once cooled, use a spice grinder or a power blender to process a fine powder.
4. Sift to a finer powder.
5. Store in an airtight container for up to 6 months.

Garam Masala
गरम मसाला
/garama masālā/

Yields 2 ½ cups (600 ml)

Garam means "warm" or "hot". It is very common in North Indian cooking. Every household has its own blend. The seeds can be roasted, but will be hotter, so use less in a dish. Add to vegetables, tofu, peas, or bean dishes.

1 cup (95 g) cumin seeds

½ cup (40 g) each: coriander, whole cloves, black peppercorns, and cardamom pods

12 cinnamon sticks, broken into pieces

1 Tbs. (15 ml) ground nutmeg

1. Dry roast all ingredients except the nutmeg over medium heat.

2. Shake the pan 15-20 seconds and roast about 4 minutes.

3. Let cool 15 minutes.

4. Once cool, grind the mixture into a powder.

5. Add the nutmeg, and process to a fine powder.

6. Sift after grinding to a finer powder.

7. Store in an airtight container for up to 6 months.

Jamie's (aka Oliver) Masala

Jamie used it in a chicken dish, but the sauce can be use in any Indian meat, fish, or vegetable dish.

2 organic onions

4 cloves of garlic

1-2 fresh red chiles (remove the seeds for less heat) (=1-2 Tbs./15-30 g) or less to taste

1 bunch of cilantro, parsley, or basil (= 1/3 cup/80 g)

1 Tbs. (15 ml) coriander

2 tsp. (10 ml) turmeric

6 Tbs. (45 g) ground organic almonds, toasted

28 ounce (795 g) each: organic plum tomatoes and coconut milk

1 organic chicken or vegetable bouillon cube, crumble

1 tsp. (5 ml) paprika

1 1/4 cups (295 ml) of boiling water.

1. Finely chop the onions and garlic. Then chop the chiles or use powder to taste, and cilantro.

2. Put them in a saucepan on a medium-high heat with some olive oil and sauté until golden brown. Stir occasionally.

3. Add the coriander, turmeric, and paprika. Cook for 2 minutes.

4. Add the almonds. Pour in the tomatoes, bouillon cube, and 1 1/4 cups (295 ml) of boiling water. Simmer 5 minutes. 

5. Stir in the coconut milk. Simmer for 20 minutes. Stir a few times.

6. Season more to taste.

7. Store in the refrigerator or freeze until ready to use.

Try: 
"Indian Tofu, Bell Pepper and Tomatoes" 
https://veggiefernandezs.blogspot.com/b/post-preview?token= bR9Al0wBAAA. zw5IqmSXiaqe8zaItyzznQ.v_mJu76KrfDlzAQlmVkW0g&postId=
9080135595159139667&type=POST

"Indian Okra"
http://veggiefernandezs.blogspot.com/2015/04/indian-okra.html

-modified Vegan Inidan Cooking