Topic started by adam moffett on Mon Nov 29 14:31:19 .
All times in EST +10:30 for IST.

could anyone go into detail about the differences between curry powder and garam masala.

also, what do I do if I can't get garam masla where I live.

thank you,

adam

Responses:

• From: Edward (@ hil-qbu-ptf-vty147.as.wcom.net) on: Tue Nov 30 20:04:55
  
  Hello
  The differences between curry powder and garam masala are vast. Garam Masala is a north Indian spice blend. Garam means "warm" and masala simply means spice or spices. It consist of spices purported to warm the body and digestion. It is often used in dal dishes and vegetables. It is mostly commonly added to a dish in the last minute or so of cooking as a finishing touch though there are exceptions to this. The seperate spices in the whole state are also called Garam masala. The usual ones are cardamom,cloves,cinnamon,black peppercorns,cumin,coriander and nutmeg. Bay leaves or the indian cassia leaves are also considered traditional. Different regions have their own way of making it. It also changes from house to house.
  
  Curry powder is a southern blend with a lot of variations as well. It's primary flavors come from fresh curry leaves(often called karivepalai, meetha neem or kari patta) and fenugreek seeds with support from cumin, coriander and bright yellow color from turmeric. Maybe a true southerner on this list can give you the real lowdown.
  
  Here is a basic recipe for Garam Masala
  ingredients:
  1/4 cup cumin seeds
  1/4 coriander seeds
  1 tablespoon cardamom seeds
  1 cinnamon stick ,crushed
  1 tablespoon black peppercorns
  2 teaspoons whole cloves
  
  method:
  roast all ingredients in a heated heavy skillet over medium heat until the spices darken a few shades and emit a toasty aroma. Let cool. Grind to a powder in a spice mill or bleder. You can sift this through a sieve for a finer powder. You can also add 1 or 2 bay leaves and about 1/4 teaspoon freshly ground nutmeg to the mixture if you like.
  
  Maybe you can get a good curry powder recipe from someone in the forum.
  
  Hope this helped
  Edward
  
  
• From: R (@ 240.raleigh-03-04rs16rt.nc.dial-access.att.net) on: Wed Dec 1 16:48:08
  
  Here is my recipe for curry powder:
  
  1 cup coriander seeds
  1/2 cup chana dhal
  1/2 cup urad dhal
  3 teaspoons oil
  3/4 cup red chillies
  2 tsp hing
  
  1)In a heavy sauce pan, dry roast coriander seeds, chana dhal and urad dhal, about 5 minutes.
  2) Heat 3 tablespoons of oil in a heavy frying pan. Add the red chillies and fry for another 2-3minutes.
  3)Place all the ingredients in a blender, including hing and salt. Blend to a fine powder.
  
  
• From: Jana (@ spc-isp-tor-uas-72-18.sprint.ca) on: Tue Mar 20 01:17:12
  
  I tried out Edwards directions. But how is garam masala supposed to look like. I had assumed that it took a colour of light brown but when I made it the powder came out dark brown. Also, there was a lot of aroma coming from the black peppercorns. I don't think what I had was right although my mother said it had a good aroma too it. Can someone explain?
  
  
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