Knowing how to make garam masala is the key to fabulous tasting Indian cooking! And if you've never made one before, this fairly mild blend is an excellent one to try and only takes minutes to make. (See the bottom of the page for links to more of my recipes)
Note: As with all my blends, I use a few whole spices as these give the best flavours. However, if you don't have them all, just swap with pre-ground powders and reduce the quantities by about half. So instead of 2 tablespoons whole black peppercorns you use 1 tablespoon ground black pepper. Do this for all those you don't have whole.
Ingredients: (makes about 5-6 tablespoons)
4 tbsp coriander seeds (cilantro)
3 tbsp cumin seeds
2 tbsp green cardamom pods
2 tbsp black peppercorns
2 tsp ajwain seeds
1 tsp cloves
2 x 3 inch pieces of cinnamon
6-8 blades of mace
15 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your garam masala recipe in an airtight jar out of direct sunlight. Use within 3 months.
Note: To get the best out of your mix, dry toasting the whole spices before cooling and grinding only takes a few extra minutes and is well worth doing.
Click here for step-by-step tips on this simple process. (Link opens in new window)
A Traditional, Basic
A Potent Garam
Cajun Collection - A