This is a mild Indian garam masala recipe which makes it ideal for your lighter recipes that use cream, butter and yoghurt. And as it's a basic one that uses only nine ingredients, it can be made in just a few minutes from start to finish and will add fabulous, authentic flavours and aromas to your Indian cooking. (See the bottom of the page for other recipes)
What You'll Need: (makes about 5-6 tablespoons)
3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp green cardamom pods
4 tsp black peppercorns
2 tsp fennel seeds
2 tsp ground nutmeg
1 tsp whole cloves
6-8 dried bay leaves
3 inch stick of cinnamon
tbsp = tablespoon
tsp = teaspoon
Store your garam masala powder in an airtight jar out of direct sunlight. Use within 3 months before making a fresh amount.
Note: Before grinding, if you have the time, it's worth dry toasting the peppercorns, cardamom pods, cloves, coriander, cumin and fennel seeds as this will add even more flavours to your finished blend. Read more about this simple cooking technique. (Link opens in new window)
Ingredient Note: I advise using whole spices when you can, however sometimes this is not convenient and you may not have them. If you don't, it's fine to use pre-ground powders and just halve the quantities. E.g for 2 tablespoons of cumin seeds you would use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well.
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