{"id":1674,"date":"2011-12-05T21:12:57","date_gmt":"2011-12-06T01:12:57","guid":{"rendered":"http:\/\/www.duarte.cl\/?p=1674"},"modified":"2021-12-07T21:27:47","modified_gmt":"2021-12-08T02:27:47","slug":"receta-de-garam-masala","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/receta-de-garam-masala\/","title":{"rendered":"Garam Masala"},"content":{"rendered":"<p>El <strong>Garam Masala<\/strong> es una mezcla de especias muy popular en India. <em>Garam Masala<\/em> quiere decir &#8220;mezcla caliente&#8221; m\u00e1s en un sentido de &#8220;activador&#8221; de la medicina tradicional, que en el sentido de &#8220;picante&#8221; que le solemos dar. <!--more--><\/p>\n<p>El Garam Masala es\u00a0picante, s\u00ed, pero no por aj\u00ed sino por la intensidad de las especias, y sobre todo por la pimienta negra.<\/p>\n<figure style=\"width: 640px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" title=\"Garam Masala\" src=\"http:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/5\/58\/Garammasalaphoto.jpg\/640px-Garammasalaphoto.jpg\" alt=\"Garam Masala\" width=\"640\" height=\"478\" \/><figcaption class=\"wp-caption-text\">Foto tomada de Wikipedia<\/figcaption><\/figure>\n<p>Como con todas estas recetas tradicionales no hay una versi\u00f3n can\u00f3nica, ya que cada familia e incluso cada casa tiene su propia versi\u00f3n. Sin embargo lo que describimos m\u00e1s abajo\u00a0es un buen punto de partida.<\/p>\n<figure id=\"attachment_8422\" aria-describedby=\"caption-attachment-8422\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8422\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-garam-masala\/garam-masala-entero\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"garam-masala-entero\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Garam Masala: ingredientes&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-8422\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2011\/12\/garam-masala-entero-1280x720.jpg?resize=1000%2C563\" alt=\"Garam Masala entero: canela, clavo de olor, pimienta, cardamomo, laurel, hinojo, an\u00eds estrella, comino.\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-8422\" class=\"wp-caption-text\">Garam Masala entero: canela, clavo de olor, pimienta, cardamomo, laurel, hinojo, an\u00eds estrella, comino.<\/figcaption><\/figure>\n<h2>Variantes del Garam Masala<\/h2>\n<p>Lo que nos viene a la cabeza cuando hablamos de Garam Masala es el polvo, pero existe tambi\u00e9n el\u00a0&#8220;Garam Masala entero&#8221; que consiste en algunas de las especias que se utilizan para el povo, pero enteras. Usualmente se fr\u00eden en el <em>ghee<\/em> o el aceite en el que cocinaremos para darle sabor.<\/p>\n<p>Por ejemplo, si queremos saborizar un arroz, para 2 tazas de arroz necesitaremos las siguientes especias y cantidades:<\/p>\n<ul>\n<li>4 clavos de olor<\/li>\n<li>1 palo de canela de unos 5cm de largo<\/li>\n<li>1 cucharadita de semillas de comino<\/li>\n<li>1 cucharadita de semillas de hinojo<\/li>\n<li>4 granos de pimienta negra<\/li>\n<li>3 vainas de cardamomo, aplastadas<\/li>\n<li>4 hojas de laurel peque\u00f1as<\/li>\n<li>1 <a href=\"https:\/\/le-fort.org\/condimentos-especias\/anis-estrella\/\">an\u00eds estrella<\/a> (opcional)<\/li>\n<\/ul>\n<figure id=\"attachment_8423\" aria-describedby=\"caption-attachment-8423\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8423\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-garam-masala\/garam-masala-entero-friendo\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-friendo.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"garam-masala-entero-friendo\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Garam masala entero ya en la sart\u00e9n.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-friendo.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-8423\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2011\/12\/garam-masala-entero-friendo-1280x720.jpg?resize=1000%2C563\" alt=\"Garam masala entero ya en la sart\u00e9n.\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-friendo.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-friendo.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-8423\" class=\"wp-caption-text\">Garam masala entero ya en la sart\u00e9n.<\/figcaption><\/figure>\n<p>Habiendo mencionado el garam masala entero, volvamos a lo que probablemente te interesa, que es la versi\u00f3n en polvo, que como ya coment\u00e1bamos tiene una serie de variantes regi\u00f3n por regi\u00f3n, familia por familia y casa por casa.<\/p>\n<h2>Ingredientes<\/h2>\n<p>Para preparar Garam Masala en polvo necesitas:<\/p>\n<ul>\n<li>Un palo de canela de unos 5 cm. de largo<\/li>\n<li>1 cucharada sopera de comino<\/li>\n<li>1 cucharada sopera de <a href=\"https:\/\/www.le-fort.org\/clavo-de-olor\/\">clavos de olor<\/a><\/li>\n<li>1 cucharada sopera de semillas <a href=\"https:\/\/le-fort.org\/condimentos-especias\/especias-cardamomo\/\">cardamomo<\/a><\/li>\n<li>1 cucharada sopera de semillas de <a href=\"https:\/\/le-fort.org\/semillas-de-cilantro\/\">cilantro<\/a><\/li>\n<li>1\/4 de nuez moscada<\/li>\n<li>3\/4 cucharada sopera de <a href=\"https:\/\/le-fort.org\/condimentos-especias\/anis\/\">an\u00eds <\/a>o <a href=\"https:\/\/le-fort.org\/condimentos-especias\/semillas-de-hinojo\/\">hinojo<\/a><\/li>\n<li>1\/2 cucharada sopera de <a href=\"https:\/\/le-fort.org\/condimentos-especias\/especias-pimienta-negra\/\">pimienta negra<\/a><\/li>\n<li>3 hojas peque\u00f1as de laurel<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n<\/h2>\n<p>La preparaci\u00f3n del Garam Masala es muy simple. Los pasos son los\u00a0siguientes:<\/p>\n<ol>\n<li>Tostar todos los ingredientes en una sart\u00e9n sin aceite o a horno suave hasta que est\u00e9n fragantes.<\/li>\n<li>Dejar enfriar.<\/li>\n<li>Una vez fr\u00edos, moler en una moledora de caf\u00e9 o de especias.<\/li>\n<li>Moler hasta obtener un polvo fino.<\/li>\n<li>Tamizar el polvo para eliminar c\u00e1scaras, fibras y otros<\/li>\n<li>Guardar herm\u00e9ticamente, alejado de la luz.<\/li>\n<\/ol>\n<p>Se puede utilizar tanto en el sofrito de los platos indios como espolvoreado ssobre los platos al momento de comer. Es cosa de metodolog\u00eda (y de gustos).<\/p>\n<h2>Notas<\/h2>\n<ol>\n<li>Es vital\u00a0que las especias no se quemen. Las especias pueden pasar de fragantemente tostadas a quemadas en s\u00f3lo unos segundos.<\/li>\n<li>Toma esta receta s\u00f3lo como un punto de partida: la idea aqu\u00ed es jugar: jengibre en polvo, mac\u00eds, neguilla, alcaravea&#8230; las posibilidades de variaciones y sustituciones son much\u00edsimas. Es cosa de dar rienda suelta a tu creatividad y experimentaci\u00f3n.<\/li>\n<li>Curiosamente, esta es de las pocas mezclas de especias que no llevan aj\u00ed.<\/li>\n<\/ol>\n<p>[wp_ad_camp_4]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de Garam Masala, mezcla de especias muy com\u00fan \u2013y apreciada\u2013 en cocina de la india<\/p>\n","protected":false},"author":1,"featured_media":8424,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19,14],"tags":[12,354,351],"class_list":["post-1674","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-comida","category-condimentos-especias","tag-comida-india","tag-especias","tag-recetas","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-r0","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14261,"url":"https:\/\/le-fort.org\/cocina\/lobia-masala-curry-firiguero\/","url_meta":{"origin":1674,"position":0},"title":"Lobia 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https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5684,"url":"https:\/\/le-fort.org\/cocina\/especias-cocina-india\/","url_meta":{"origin":1674,"position":1},"title":"Especias para Cocina India","author":"Le-Fort.org","date":"12 de Enero, 2016","format":false,"excerpt":"Algunas especias esenciales para cocinar comida india.","rel":"","context":"En &quot;Ingredientes&quot;","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":9139,"url":"https:\/\/le-fort.org\/cocina\/clase-comida-india-vegetariana\/","url_meta":{"origin":1674,"position":2},"title":"Cocina India Vegetariana en La Libertad","author":"Le-Fort.org","date":"24 de Enero, 2017","format":false,"excerpt":"Curso de cocina india vegetariana.","rel":"","context":"En 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Olor","author":"Le-Fort.org","date":"6 de Septiembre, 2014","format":false,"excerpt":"El clavo de olor son los botones secos de las flores del \u00e1rbol del clavo, originario de las islas del sudeste asi\u00e1tico. Se utiliza en cocinas de todos los pa\u00edses y adem\u00e1s tiene una serie de aplicaciones medicinales.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"Clavo de olor","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/clavo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/clavo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/clavo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/clavo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/clavo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1195,"url":"https:\/\/le-fort.org\/cocina\/especias-cardamomo\/","url_meta":{"origin":1674,"position":4},"title":"Cardamomo","author":"Le-Fort.org","date":"18 de Agosto, 2011","format":false,"excerpt":"El Cardamomo es la \"especia extra\u00f1a\" por antonomasia, para nosotros que no la conocemos. Aprendamos un poco sobre ella.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4925,"url":"https:\/\/le-fort.org\/cocina\/panch-phoron-mezcla-de-especias-india\/","url_meta":{"origin":1674,"position":5},"title":"Panch Phoron, Mezcla de Especias India","author":"Le-Fort.org","date":"13 de Agosto, 2005","format":false,"excerpt":"El Panch Phoron es una mezcla de especias bengal\u00ed (comida india) compuesta por comino, mostaza negra, an\u00eds, alholva y neguilla.","rel":"","context":"En &quot;Ingredientes&quot;","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1674","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=1674"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1674\/revisions"}],"predecessor-version":[{"id":15925,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1674\/revisions\/15925"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/8424"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=1674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=1674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=1674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}