Making your own garam masala seasoning, (along with homemade curry powder), is the absolute key to recreating the true taste of Indian food at home. This blend of traditional spices can be made in just minutes and will add delicious, authentic flavours and mouthwatering aromas to your home cooked Indian meals. (See the bottom of the page for other recipes)
Note: If you have them, use a few whole ingredients as these will add the best flavour. If you don't have whole you can substitute with pre-ground powders and reduce the amounts the recipe requires by half. So if it says 2 tablespoons of whole coriander seeds you would use 1 tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
What You'll Need: (makes about 7-8 tablespoons)
4 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp fenugreek seeds
1 tbsp chili powder (hot of mild)
1 tbsp fennel seeds
4 tsp black peppercorns
4 tsp mustard seeds
2 tsp ginger powder
1 tsp nutmeg powder
1 tsp whole cloves
15-20 green cardamom pods
3 inch stick of cinnamon
8-10 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Directions:
Store your garam masala in an airtight jar, in a cool place and out of direct sunlight. Use within 3 months before ruustling up a fresh amount.
Note: If you have a spare few minutes, I recommend dry toasting the whole spices before cooling, grinding and combining with the pre-ground ingredients. The heat helps release their oils adding even more flavour to your finished blend!
See the grinding page for step-by-step tips and photos on this easy-to-do cooking technique. (Link opens in new window)
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