Chef! Greetings from Mexico! I have always been intimidated by making indian food at home. Thanks to your instruction, I'm doing it all myself and my girlfriend and friends love it. .. your basics of Indian Food is the best--- I made garam masala and the rest of the basic ingredients and I'm always ready to go. Many thanks and keep the videos authentic recipes coming!
I live in turkey. I made tikka masala using this mixture. it was very nice. I couldn't find only black cardamom. I also added a little nutmeg. it was very nice. I mixed the sauce I made using one onion, 3 cloves of garlic, tomato puree, curry, turmeric, cream, chili pepper and this spice mix (garam masala) with the chicken breasts I cooked in the wok. it was great! thank you.
I'm from Morocco, I tried out this recipe along with tandoori and murgh makhani all from your channel and they turned all great ! Everyone enjoyed and they ask for more recipes. Thank you :)
This the best garam masala recipe I found on RUclips and everyone in my family loves it, infact they ask me to prepare this special powder. Thank you so much Chef Haprpal Singh Sokhi your recipes always work for me. 😊😘
I want to thank you for your great Indian food videos. I have learned a lot about different styles and spices of Indian cooking. The more exotic the better. What a great lesson to unravel the mysteries of Asian cooking. Indian and Chinese being the most complex.
Hi chef, i made this recipe and made currymince and veggies, awesome, this is so far the best, very best, I will stick with this recipe, thx chef for all the wonderful recipes that really works. I do not even want to go to other sites, thx.
thank you. another excellent recipe. I have always used store-bought garam masala, but never again, now that I have your recipe. The nice thing is that I already have all of the whole ingredients at home.
Hi chef, i'm from south africa and every recipe i have done turned out very well. What i like about your channel is that you always give the ingredients as some don't. The kwi fish curry i made in new Zealand and was a success. I will be making this garam masala and i just know it will be again a winner, thx for all these wonderful recipes 😀 ❤
I am having dinner at home right now , using Garam Masala I got in NY last year and was worried I will finish very soon here my mix and no close chance to buy it again !! Thanks now I can do it at home here in Argentina .. Is soooo good !!, Reminds me my numerous trips to India !! I will surely enjoy as the one I am having right now !! Much love , Miguel .
Thnx Sir for this nice recipi. & U explained everithing very clearlly. Sir I have question, can I use Black stone flower in this recipi ?? As much as I know the Black stone flower has a distinct flavor. Is it true
Thank you so much Chef have just made Garam Masala, and will be using it tonight. Thank you for taking time to explain this out of your busy life, it is very much appreciated. I will not be purchasing ready made GM again.
Thank you for posting this. I have most of these spices on hand and will try making this. Indian food is so flavorful!! The best vegetable dishes on the planet are all Indian!
I am Indian outside of India. Its difficult to get Garam Masala in my country, I always have to improvise. U made it seem so easy to do it on our own. I never heard of Mace before and never seen it here before. I am going to do this myself and going to get cooking of yr recipes. Tq Bhai!!!
THANK YOU SO MUCH FOR THIS RECIPE. I HAVE BEEN WAITING TO HEAR THE RECIPE IN ENGLISH AND YOU ARE TERRIFIC WITH YOUR INSTRUCTIONS AND EXPLAINING THE DIFFERENT SPICES THAT ARE NEEDED. I WILL GO TO THE MARKET AND PICK UP ALL THE INGREDIENTS TO MAKE THIS WONDERFUL GARAM MASALEA AND START USING IT IN MY COLLECTION OF INDIAN RECIPES.
Hi I enjoy your channel! What grinder is that? I use a coffee grinder which works fine except that the volume is so small. Yours seems a fair size and handles a far larger amount of spices in addition it seems to grind well too.
Chef Harpal, a million thanks to you! I love that you were in Hyderabad, and you know your food like no other. Great to see that you enjoy cooking so much, dear Chef! Keep making amazing stuff.
Thank you for letting us know garam masala could be several diff mixes. I always wondered that and usually added a few more things when I used a premixed one. Cardamom pods are hard to find...But glad to know I was on the right track.
Yes the Garam Masala is simple and can be stored for more than a month in an air tight container. If you use sparingly in the last on any Indian dish then it makes the difference..
Wow exactly the way I make it,put a little black cumin also and I definitely sieve it ,thanks .if u don't get mace then a big nutmeg can be pestle and put in ,I have to send to a friend ,I am glad I can just send link to her .thanks.👍
I have some tips for the benefit of my fellow viewers: (1) The cardamom at 1:14 & 1:25 are still in their pods. The outer pods are inedible cellulose and are best removed when making ground spice blends. Cellulose is an intestinal irritant for us humans, particularly people prone to diverticulitis, and using an extra fine tamis (which many viewers lack) may not fully remove it when ground. There's an easy solution however - the seeds for green cardamom are very shelf stable and compact, so I prefer to buy them already hulled. Black cardamom however has essential oils that the pods help retain, so I buy those in pod form and hull them as I need them. (2) Although some languages have them as interchangeable, Fennel Seeds 2:04 are not the same as Anise Seeds. They have different appearances and slightly different flavors. Garam Masala most commonly uses fennel. (3) Garam Masala's flavor fades within a few short months after grinding, so it's always best to make it in modest amounts that you'll use up within that time frame. As a home cook, I generally only make about a half standard spice bottle at a time, and discard any unused remainder after 3 months or so, or whenever the savor has noticeably faded. BTW, I found "The Art of Indian Vegetarian Cooking" by Yamuna Devi to be an excellent resource - it includes recipes for several dozen different masala blends, from numerous sub-regions of India. Highly recommended.
GARAM MASALA RECIPE (1/2 bottle): Every region and household has their own version of Garam Masala ... this one is mine, which is sized to yield 1/2 of a standard spice bottle. Pan toast over LOW heat until dry brittle and aromatic but not colored, cool fully, and grind fine, using the same technique as in the chef's excellent video. Since this version uses hulled cardamom, there's no need for sifting though a tamis: 2 tsp Cumin Seed 1 tsp Green Cardamom Seeds 4-6 Black Cardamom Pods, hulled seeds of 1 tsp Whole Cloves 3/4" Stick Cinnamon, crumbled 3 lg Bay Leaves, crumbled 1 tsp Black Peppercorns 1/2 tsp Fennel Seed optional: 1 Dried Cayenne Pepper, deseeded & crumbled optional: 1 Blade Mace
I thought cellulose was essentially dietary fibre, which is indigestible but necessary for healthy gastrointestinal function. Please correct me if I'm wrong.
AFAIK not all forms of fiber and cellulose are created equal, otherwise we'd be ruminants and be able to eat the same foods as cattle and horses. Some are digestible for us, and others are not ... for example, the stalks and outer hulls of cereal grains (ex: rice and barley) are indigestible to us, whereas the cell walls that make up the different parts of the grain kernel itself are edible. As for cardamon, I'm fairly certain the pods fall into the latter category, which is why recipes nearly always call for either removing or eating around them. Trust me, if you've ever had a curry with whole cardamom pods left in it, and put one in your mouth, you'll quickly realize it's inedible and merely there to infuse flavor ... think of them as natural analogs of a flavor sachet.
Indian food and Sri Lankan food are soooooo goooooooooooodddd. Who needs meat when in Indian and Sri Lankan cuisines, vegetables are made to taste like meat.
Hello sir, Masala powder recipe Ka video banayiye. Punjabi tadka masala powder Mixture namkeen masala Nuts masala powder Navaratan masala powder Kurkure masala powder Katta meeta masala powder aalu bujiya masala powder Peri peri masala powder Mexican masala powder
Thanks chef, I love your videos and am eager to put into practice what you show on here. Keep up the great work and spread the word about Indian cuisine - love it!!!!
Even after 11 years I am following the same technique vby Chef Harpalji 🙏Amazing !!
Wow thank you for following
Chef! Greetings from Mexico! I have always been intimidated by making indian food at home. Thanks to your instruction, I'm doing it all myself and my girlfriend and friends love it. .. your basics of Indian Food is the best--- I made garam masala and the rest of the basic ingredients and I'm always ready to go. Many thanks and keep the videos authentic recipes coming!
Namaste Chef Harpal. Do all the spices have to be roasted individually? Thanks and Kia Ora.
i made the same way.its awsome and very litle quantity is suficient. thnx keep motivating
I have been making this common, simple and best garam masala from the day I watched this video of yours.
Thanks a lot 🙏🙏🙏
Welcomeji, for more text recipes visit my website harpalssokhi...
I live in turkey. I made tikka masala using this mixture. it was very nice. I couldn't find only black cardamom. I also added a little nutmeg. it was very nice. I mixed the sauce I made using one onion, 3 cloves of garlic, tomato puree, curry, turmeric, cream, chili pepper and this spice mix (garam masala) with the chicken breasts I cooked in the wok. it was great! thank you.
wow superb thank you for following
I'm from Morocco, I tried out this recipe along with tandoori and murgh makhani all from your channel and they turned all great !
Everyone enjoyed and they ask for more recipes. Thank you :)
This the best garam masala recipe I found on RUclips and everyone in my family loves it, infact they ask me to prepare this special powder. Thank you so much Chef Haprpal Singh Sokhi your recipes always work for me. 😊😘
My pleasure !!
My pleasure 😊
When my Garam masala gets over I go to RUclips and search for your recipe and make it again I love this masala very much I make for others too
My pleasure 😊
I want to thank you for your great Indian food videos. I have learned a lot about different styles and spices of Indian cooking. The more exotic the better. What a great lesson to unravel the mysteries of Asian cooking. Indian and Chinese being the most complex.
Your recipe about combination of this spices, sound a delicious after adding in a good dish l will try to make it; thanks you for sharing.
Thanks for browsing, for great food you can also visit more of the videos and browse my website harpalssokhi...
chefharpalsingh and it 999999
Bhaji, you are encyclopedia of cooking.so much to learn from you. Thanks a lot for sharing
Hi chef, i made this recipe and made currymince and veggies, awesome, this is so far the best, very best, I will stick with this recipe, thx chef for all the wonderful recipes that really works. I do not even want to go to other sites, thx.
Sounds great!
Yes this is traditional Indian Garam Masala and enhances the flavour of Indian food...
thank you. another excellent recipe. I have always used store-bought garam masala, but never again, now that I have your recipe. The nice thing is that I already have all of the whole ingredients at home.
I love yr grinder. Where did you buy it🤗
India
Hi chef, i'm from south africa and every recipe i have done turned out very well. What i like about your channel is that you always give the ingredients as some don't. The kwi fish curry i made in new Zealand and was a success. I will be making this garam masala and i just know it will be again a winner, thx for all these wonderful recipes 😀 ❤
Thank you so much Chris..
I am having dinner at home right now , using Garam Masala I got in NY last year and was worried I will finish very soon here my mix and no close chance to buy it again !! Thanks now I can do it at home here in Argentina .. Is soooo good !!, Reminds me my numerous trips to India !! I will surely enjoy as the one I am having right now !!
Much love , Miguel .
I love your cooking.I bet this garam masala must be very good with
Chicken curry.what can I use to cook fish curry.?
Fish curries do not require too strong garam masalas, they require spicy and subtle flavours..
Thnx Sir for this nice recipi. & U explained everithing very clearlly. Sir I have question, can I use Black stone flower in this recipi ?? As much as I know the Black stone flower has a distinct flavor. Is it true
Thank you for following, in Garam Masala which is specific to Maharastra people use the stone flower in general people do not use it
Thanx a lot 4 answer me. Waiting more vidio on various Indian Masalas
You are the best chef to teach high standard receipe in simple way, facilating everyone to understand, hats off chef👍
Thank you, Priya.
Very much impressed with your style of cooking. I liked the taste of the recipes, and they are mouth-watering.
Thanks a lot
Thank you so much Chef have just made Garam Masala, and will be using it tonight. Thank you for taking time to explain this out of your busy life, it is very much appreciated. I will not be purchasing ready made GM again.
Thank you,Sir.Love the fragrance of this garam masala powder blend which you illustrated.I have tried making and it was a success.
Thnx guru ji for the basic indian masalas parnam🙏
Thank you for following
@@chefharpalsingh 🙏
Thank you for sharing the recipe of such an important Indian spice.
Thanks for liking
Very nice recipe and presentation 👌👍
Thank you for posting this. I have most of these spices on hand and will try making this. Indian food is so flavorful!! The best vegetable dishes on the planet are all Indian!
Thank you
For a great biryani recipe and masala follow my newly uploaded biryani video or browse my website harpalssokhi....
Chef. Im so happy I found you again..Love your recipes, your energy and the way you explain yourself !! From South Africa..
Thank you so much Feroza
I am Indian outside of India. Its difficult to get Garam Masala in my country, I always have to improvise. U made it seem so easy to do it on our own. I never heard of Mace before and never seen it here before. I am going to do this myself and going to get cooking of yr recipes. Tq Bhai!!!
Thank you Nicky for following
Wow nice sir my mother always making this style of Garam masala....
Yes ;)
Thanks a lot sir apka reply dekhke bada khus laga....apka jabab nahi apka recipe pe authentic ka flavour hai🙏🙏🙏😊
What mixer you use ser nice pounder
THANK YOU SO MUCH FOR THIS RECIPE. I HAVE BEEN WAITING TO HEAR THE RECIPE IN ENGLISH AND YOU ARE TERRIFIC WITH YOUR INSTRUCTIONS AND EXPLAINING THE DIFFERENT SPICES THAT ARE NEEDED. I WILL GO TO THE MARKET AND PICK UP ALL THE INGREDIENTS TO MAKE THIS WONDERFUL GARAM MASALEA AND START USING IT IN MY COLLECTION OF INDIAN RECIPES.
Thank you so much for browsing..
Hi chefji, can we use this garam masala instead of pavbhaji masala n chole masala? Ty ji in advance...
I already prepared many times and I really love this Garam masala
Thanks for liking
Thank you very much Harpal I am going to give this a try.
Please do try and let me know
Thank you so much for the recipe Chef Harpal Singh Sokhi.
+Mina Miranda Thanks Mina for following and loving my recipes..
I tried this and it is wonderful. Much better than store bought.thank u very much.
+Madhavi S Thanks Madhavi
Madhavi S diutytt
Thank you Harpalji for nice & easy garam masala recipe👌👌👌
thank you :)
Absolutely amazing! Finally I found a perfect recipe of garam masala. Thank you!
My pleasure 😊
Hi I enjoy your channel! What grinder is that? I use a coffee grinder which works fine except that the volume is so small. Yours seems a fair size and handles a far larger amount of spices in addition it seems to grind well too.
I bought anise seed instead of star anise, mistakenly. Can I still use it for garam masala (and biryanis)? Would the ratio be changed?
Yes this one is amazing and adds value to all curries that i cook...
Very very best Garamond masala I ever had thank you very much
Gladys
Thanks
I follow just your recipes! They are the best. Thank you! Thank you!
Thanks Sami for following and loving my recipes..
½كوب كسبرة حصي
¼ كوب كمون
من ٢٥-٣٠ حبهان اخضر
٨ و قات لورا
من ١٠- ١٢ حبهان اسود
من ٦-٨ حبات قرنفل
من ٨-٦ ورقات زهرة جوزة الطيب
من ٥-٦ عيدان قرفة
٢ حبة شمر
معلقة ينسون
معلقة فلفل اسود
تحمص علي النار ثم تطحن
👍👌
Thanks for trying out my recipes in Morocco, I wish i visit there some day to learn great Moroccon food....
Chef Harpal, a million thanks to you! I love that you were in Hyderabad, and you know your food like no other. Great to see that you enjoy cooking so much, dear Chef! Keep making amazing stuff.
Thank you for letting us know garam masala could be several diff mixes. I always wondered that and usually added a few more things when I used a premixed one. Cardamom pods are hard to find...But glad to know I was on the right track.
I have ground cumin and ground coriander. Could I use those instead of whole?
Maybe not roast them though so they don’t burn? Just mix after?
Yes you can use
Yes the Garam Masala is simple and can be stored for more than a month in an air tight container. If you use sparingly in the last on any Indian dish then it makes the difference..
I learnt the thing called 'garam masala' from you few years back ,all 😊 thanks to you 😊 🙏 ❤️ ♥️ 💕
My pleasure 😊
Wow exactly the way I make it,put a little black cumin also and I definitely sieve it ,thanks .if u don't get mace then a big nutmeg can be pestle and put in ,I have to send to a friend ,I am glad I can just send link to her .thanks.👍
Yes great alternatives and you can do it the way you shared
WOOH AGAIN HARPAL JI . TUSSI GREAT HO, 1ST CLASS ADVICE, HOWEVER AFTER GRINDING IF I NOT GO THROUGH CHANNI ,WHAT WILL BE DIFFERENCE ?
Powder works well.
Super aromatic masala. All should make this.
thanks🙂
kamal aa bhaji very gud ,,i love ur all dishes
आप की हर एक रेसिपी मुझे बहुत अच्छी लगती है।
Thank you Neelam
I have some tips for the benefit of my fellow viewers:
(1) The cardamom at 1:14 & 1:25 are still in their pods. The outer pods are inedible cellulose and are best removed when making ground spice blends. Cellulose is an intestinal irritant for us humans, particularly people prone to diverticulitis, and using an extra fine tamis (which many viewers lack) may not fully remove it when ground. There's an easy solution however - the seeds for green cardamom are very shelf stable and compact, so I prefer to buy them already hulled. Black cardamom however has essential oils that the pods help retain, so I buy those in pod form and hull them as I need them.
(2) Although some languages have them as interchangeable, Fennel Seeds 2:04 are not the same as Anise Seeds. They have different appearances and slightly different flavors. Garam Masala most commonly uses fennel.
(3) Garam Masala's flavor fades within a few short months after grinding, so it's always best to make it in modest amounts that you'll use up within that time frame. As a home cook, I generally only make about a half standard spice bottle at a time, and discard any unused remainder after 3 months or so, or whenever the savor has noticeably faded.
BTW, I found "The Art of Indian Vegetarian Cooking" by Yamuna Devi to be an excellent resource - it includes recipes for several dozen different masala blends, from numerous sub-regions of India. Highly recommended.
GARAM MASALA RECIPE (1/2 bottle): Every region and household has their own version of Garam Masala ... this one is mine, which is sized to yield 1/2 of a standard spice bottle. Pan toast over LOW heat until dry brittle and aromatic but not colored, cool fully, and grind fine, using the same technique as in the chef's excellent video. Since this version uses hulled cardamom, there's no need for sifting though a tamis:
2 tsp Cumin Seed
1 tsp Green Cardamom Seeds
4-6 Black Cardamom Pods, hulled seeds of
1 tsp Whole Cloves
3/4" Stick Cinnamon, crumbled
3 lg Bay Leaves, crumbled
1 tsp Black Peppercorns
1/2 tsp Fennel Seed
optional: 1 Dried Cayenne Pepper, deseeded & crumbled
optional: 1 Blade Mace
I thought cellulose was essentially dietary fibre, which is indigestible but necessary for healthy gastrointestinal function. Please correct me if I'm wrong.
AFAIK not all forms of fiber and cellulose are created equal, otherwise we'd be ruminants and be able to eat the same foods as cattle and horses. Some are digestible for us, and others are not ... for example, the stalks and outer hulls of cereal grains (ex: rice and barley) are indigestible to us, whereas the cell walls that make up the different parts of the grain kernel itself are edible. As for cardamon, I'm fairly certain the pods fall into the latter category, which is why recipes nearly always call for either removing or eating around them. Trust me, if you've ever had a curry with whole cardamom pods left in it, and put one in your mouth, you'll quickly realize it's inedible and merely there to infuse flavor ... think of them as natural analogs of a flavor sachet.
Roving Punster QA a QA QA CBGB SC BV DC DC az CV. ?SS C C. C. C. C .-
Roving Punster to
Sir which masala brand do u use for making chiken biryani...pls reply
I generally use my own blend or depends on the recipe and the end colour i want because some masalas are black in Colour and some little reddish..
Chef when garam masala use use in chicken curry...it turn to black...plz advise
I will be trying this, thank you
Hope you enjoy
Very beautiful garam masala it's very simple. I like all your cooking videos chef.👍🏻
Thanks
Thank you very much for this, I love Indian flavors, I'm going to prepare this at home!
This garam asala is very. Testy, I, like very much. Thank you very much
Great chef ji
can u plz clear my doubt sir ....how much gms is this 1/2 cup of dhania n while saying u hv said 20 cloves but it has bn shown 10 -12
Great chef...thanks .....a regular follower from Tunisia
Thanks and welcome, thank you for following me from Tunisia...
Nice sharing,very useful
#handtoheart
we are proud that Indian master chef are great .hatsoff u sir its superrrrrrrrrrrrrrrrrrrrrrrrrr
Excellent thanks for the tip. I had a recipe handed over from a Punjabi family and did not have fennel seeds. Thanks Chef
Yes this one is just too good..
Super Se Upar
can use this garam masala in any curry weather it chiken or lamb or beef please advise
Yes
Indian food and Sri Lankan food are soooooo goooooooooooodddd. Who needs meat when in Indian and Sri Lankan cuisines, vegetables are made to taste like meat.
rweerakkody4565 Yes..
Thanks Harpalsingji. Regularly I watch your receipies. hats off to your receipies and the explanation.
Nutmeg is added in some masala, qasoori methi and saffron is not added in generic masalas, except in some Kashmiri Garam Masala called VER.
Iam so thankful chef wow great recipe
Hello harpal.. All of your recipes are awesome... Can you please tell me how to make Jeeravan /Jiraman. Its a famous spice of Indore.
Thank you.
Absolutely magical chef 🌻🌟💃
Thank you so much
Nyc recipe and well presentation 👌
Thanks a lot
Can you please share Punjabi Baigan Bhartha Dhaba style
I like your many of recipes & tried it
thanks
Will upload soon
Nice information thank you so much
So nice of you
Very nice and fantastic recipe
Thanks a lot
Thank you chef for this, I have been using this all this year and absolutely loving it! 🙏🏾
Thanks Ruth
How long do you recommend dry-roasting these spices for?
Thanks, I'll try that when I get some black cardamom and get round to making my own garam masala.
Thank you for following my recipes, you can browse my website harpalssokhi for more text recipes...
Hey Miguel thank you for following and now you can make great flavourfull Indian Food in Argentina....
But sir, we can give quantity is in gram, it is better
Hello sir,
Masala powder recipe Ka video banayiye.
Punjabi tadka masala powder
Mixture namkeen masala
Nuts masala powder
Navaratan masala powder
Kurkure masala powder
Katta meeta masala powder
aalu bujiya masala powder
Peri peri masala powder
Mexican masala powder
I made it and it is perfect. Thank you.
Thanks
Is it useful for namkeen? ?
Make in small quantity and keep in an air tight jar, use sparingly on each dish after completion, you will see the difference....
Excellent recipe
Thanks
Thanks chef
It was awesome and the house smells amazing 😎
+HAMMER HEAD Thanks..
Thank you for sharing... keep it up new friend supporting you...
Thank you too
This is the first video of yours that I have seen. It was quite enjoyable. Well done, Sir.
Thanks chef, I love your videos and am eager to put into practice what you show on here. Keep up the great work and spread the word about Indian cuisine - love it!!!!
can i use the garam masala in the popcorn chicken???
Nice work thanks for sharing
Thank you! Cheers!