I highly recommend you make your own garam masala powder! It's easy, quick and will give your recipes that authentic restaurant taste and flavour. This blend is often added towards the end of cooking to bring out the flavours, or sprinkled over the finished dish. (See the bottom of the page for links to more of my recipes)
Note: I usually advise using whole spices as this will give the finished mix the best flavour. If you don't have them it's perfectly fine to use ground powders and cut down the quantities by half. For example for 2 tablespoons of cumin seeds you use 1 tablespoon pre-ground cumin. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 4-5 tbsp)
dried bay leaves
15 green cardamom pods
3 tbsp coriander seeds (cilantro)
2 tbsp cumin seeds
4 tsp black peppercorns
2 inch stick of cinnamon
tbsp = tablespoon
tsp = teaspoon
Store your masala powder in an airtight jar out of direct sunlight. Use within 3 months.
Note: If you have the time, spending a few minute dry toasting the coriander, cloves, cumin and peppercorns will release their fabulous flavours even more! Click here for step-by-step info
and photos on this. (Link opens in new window)
Here's a slideshow of how I
made this blend...
A Collection of Taco