Nepali Garam Masala
Here I present the most popular mixtures of spices used in Nepal, used daily in homes in the preparation of dishes.
A mix of hot spices called “Garam Masala” is invariably still the favorite set of many masters, and mine too. It is used for dishes of Nepalese, Indian and European cuisine, especially those containing meat.
As the name suggests (“garam” means “hot”), Garam Masala collects warming ingredients and is therefore particularly advisable during the cold months. What does this popular mix contain? The composition varies depending on the region of the country and the traditions of each family – the secret is passed on from generation to generation.
Below I present the ingredients of Garam Masala, which I have known in Nepal:
| Ingredients | Amount |
|---|---|
| cumin | 2 spoon |
| cardamom | 2 spoon |
| coriander | 2 spoon |
| black pepper | 2 spoon |
| sichuan pepper | 1 tea spoon |
| clove | 1 tea spoon |
| grated nutmeg | 1 tea spoon |
| dried grated ginger | 1 tea spoon |
| cinnamon | 1 piece |
| salt | to taste |
- Put the seeds of cumin, cardamom, coriander, black pepper, sichuan pepper, clove and, cinnamon stick on the dry hot pan. Season the spices over low heat, stirring for about 7 minutes – until they get dark. They should give off a pleasant smoky aroma.
- Then put the spices on a large plate and leave to cool.
- Put the entire mixture into the blender and grind it into powder.
- Add ginger and nutmeg, mix well.
Store in a dry container.
Meat Masala or Nepalese meat seasoning:
| Ingredients | Amount |
|---|---|
| coriander | 2 spoon |
| jeera | 2 spoon |
| dry garlic | 1 spoon |
| dry ginger | 1 spoon |
| dried red chilli peppers | 10 pieces |
| the leaf of tej patta | 2 pieces |
| black pepper | 1 spoon |
| sichuan pepper | 1 spoon |
| turmeric | 1 spoon |
| nutmeg | 1 spoon |
| cardamom | 5 pieces |
| clove | 1 tea spoon |
| asafetida | 1/4 tea soon |
| salt | to tate |
- Put the mustard seeds, cumin, cardamom, coriander, black pepper and Sichuan pepper on a dry hot pan. Season the spice on a low heat, stirring constantly until the seeds change color and start shooting.
- Then leave the spices on a large plate and leave to cool.
- Put all the ingredients of the masala into a blender and grind it into powder.
Store in a dry container.
Chicken Masala
Separately, Chicken Masala can be used for its own use – a poultry spice with a similar composition replacing the salt with Himalayan salt (or half/ half – as desired) and 1 spoon of black mustard seed (during roasting) instead of cloves and Sichuan pepper.
Sutkeri Masala
‘Sutkeri ko Ausedhi’ – is a nourishing and sweet delicacy, for centuries being prepared to feed the region of the Himalayas foothills. It is a universal dietary supplement served with a meal, to restore the mother’s energy after the effort which was the birth and stimulate lactation.
It is prepared by mixing clarified butter (ghee), edible resin, condensed milk (khuwaa), sugar, and a large number of various nuts and dried fruits (almonds, pistachios, coconut, dates, raisins, and cashews), as well as Indian cumin (jwano), fenugreek (methi) and fennel (dill).
Another important component of Sutkeri Masala is a powder called Battisaa, a blend of medicinal herbs according to the teachings of Ayurveda, which includes a set of 32 different plants in different proportions. The preparation is boiled until it becomes dense, sticky, and sweet. As a standard, Sutkari Masala is served in two tablespoons in the morning and evening with warm milk.
