Try this easy, fragrant and flavour-enhancing Garam Masala Recipe – the aromatic combination of spices often used in Indian cooking.
Garam Masala, which literally means hot (Garam) spice (Masala) is not a spice in itself. It is a spice blend used throughout India and the rest of the Indian Subcontinent. This special blend of spice is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavour to the cooked dish. Please note, Garam Masala must be added in small quantities, or else it will overpower the dish.
Garam Masala is best made fresh just before you begin cooking, but if you haven’t got the time, blending the spices in advance will do just as well.
- 4 tbsps coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 ½ tsps black cumin seeds (shahjeera)
- 1 ½ tsps dry ginger
- ¾ tsp black cardamom (3-4 large pods approx)
- ¾ tsp cloves
- ¾ tsp cinnamon (2 X 1 inch pieces)
- ¾ tsp crushed bay leaves
- Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, until they turn a few shades darker.
- Stir occasionally.
- Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
- When the spices are roasted turn off the heat and allow them to cool.
- Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
- Grind them all together, to a fine powder in a clean, dry coffee grinder.
- Store in an air-tight container in a cool, dark place.