Visit India and you'll find many variations of a garam masala powder recipe in every community. And making your own is the key to replicating these local flavours. Below is a mix which is perfect for meaty curries; pork and beef especially. (See the bottom of the page for other recipes)
What You'll Need: (makes about 7-8 tablespoons)
4 tbsp coriander seeds (cilantro)
2 tbsp black peppercorns
2 tbsp cumin seeds
1 tbsp fennel seeds
2-3 tsp chili powder
2 tsp allspice berries
2 tsp grated nutmeg
8-10 black/brown cardamom pods
tbsp = tablespoon
tsp = teaspoon
Store your garam masala mix in a cool place in an airtight jar and use within 6 months.
Note: Dry toasting the whole ingredients for a few minutes will add even more flavours and aromas to your finished blend and is recommended.
Read more about this simple cooking technique. (Link opens in new window)
Note: It's best to use as many whole ingredients as you can for this recipe as they give the best flavours. But if you don't have them all it's fine to use pre-ground powders if you reduce the quantities by half. So For 2 tablespoons black peppercorns you use 1 tablespoon ground pepper. Reduce any others you don't have whole by half as well.
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A Traditional Masala
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