Garam masala

Garam masala

By
From
The Curry Guy
Makes
170G, 18 TBSP

Garam masala is a blend of warming, aromatic spices. In India, the ingredients used can vary greatly from region to region and even from family to family, and most home and professional chefs will have their own special recipe. This is one of mine, and in it I use the same spices that are popular in northern India, Bangladesh and Pakistan, essential for achieving that curry-house flavour.

Garam masala plays an important part in the mixed powder used in most of the BIR curries in this cookbook, and is also added on its own to a lot of recipes. Sprinkling it over your finished curries is a good way to add a touch more excitement to the dish.

Ingredients

Quantity Ingredient
6 tablespoons coriander seeds
6 tablespoons cumin seeds
5 teaspoons black peppercorns
4 tablespoons fennel seeds
3 teaspoons cloves
7.5cm piece of cinnamon stick or cassia bark
5 dried indian bay leaves (cassia leaves)
20 green cardamom pods, lightly bruised
2 large pieces of mace

Method

  1. Roast all the spices in a dry frying pan over a medium-high heat until warm to the touch and fragrant, moving them around in the pan as they roast and being careful not to burn them. If they begin to smoke, take them off the heat.
  2. Tip the warm spices onto a plate and leave to cool, then grind to a fine powder in a spice grinder or pestle and mortar.
  3. Store in an airtight container in a cool, dark place and use within 2 months for optimal flavour.
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