Knowing how to make garam masala opens up a whole new world of fabulous flavours! And will allow you to recreate the authentic taste of Indian cooking as it was meant to be. This is a fairly potent blend for your meatier recipes. (See the bottom of the page for other recipes)
Note: For the best flavours, I generally advise using whole spices where you can. Sometimes this is not convenient, so if you don't have whole available, use pre-ground powders and reduce the amounts by half. So for 2 tablespoons peppercorns you use 1 tablespoon ground pepper. 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 9-10 tablespoons)
tbsp cumin seeds
4 tbsp coriander seeds (cilantro)
2 tbsp black peppercorns
1 tbsp black cardamom pods (6-8)
2 tsp cloves
2 tsp ground ginger
3 inch piece cassia cinnamon
4-5 mace blades
10 dried bay leaves
1 tsp grated nutmeg
tbsp = tablespoon
tsp = teaspoon
Store this garam masala mix in an airtight jar out of direct sunlight. Use within 3 months.
Note: It's worth toasting the whole spices prior to grinding as this really draws out their fab flavours and superb aromas. Click here for step-by-step info on this recommended process. (Link opens in new window)
A Biryani Masala For
A Traditional Masala
Spice Mix Collection
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