Garam masala is a mix of several different spices. Each brand will have it's own mix. The brand in my cupboard is a mixture of coriander,cumin,fennel,ginger and cloves.Either leave it out or add a bit of the above spices.
Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.
Garam masala is a wonderfully aromatic blend of spices from
Whole garam masala is used more in north Indian cooking, especially meat dishes. A whole garam masala could include cinnamon sticks, bay leaves, cloves, cardamom pods, mace blades, and black peppercorns. These are fried in hot oil or ghee before other ingredients such as meat, onions, garlic, or ginger are added. Heating these spices releases a wonderful aroma that fills your house and stimulates appetites.
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Many of the spices used in garam masala are more familiar in the West as spices for desserts or baking: cloves, cinnamon, nutmeg, and mace for example. The addition of other spices may include black and/or green cardamom, bay leaves, cumin, coriander, fennel, and possibly caraway. Different regions use different combinations and the blends will also vary from household to household where proportions may vary according to whatever dish it is being used to season.
This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in
Ingredients:
· 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” pieces)
· ¾ tsp crushed bay leaves
Preparation:
· Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till 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 of the flame 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.
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