If you're into cooking Indian food, then I recommend you make your own garam masala! This traditional blend of whole spices and pre-ground powders will add authentic Indian flavours to your home cooking. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 5-6 tablespoons)
3 tbsp coriander seeds (cilantro)
2 tbsp cumin seeds
1 tbsp black peppercorns
2 tsp chili powder
1 tsp ginger powder
2 inch stick of cinnamon
5-6 dried bay leaves
8 black cardamom pods
1 tsp cloves
1 tsp grated nutmeg
tbsp = tablespoon
tsp = teaspoon
Store your garam masala recipe in an airtight jar out of direct sunlight. Use within 3 months.
Note: You can dry toast the whole ingredients prior to grinding. Read more about this simple, recommended process. (Link opens in new window)
Note: I advise using whole spices where you can when making your blends and mixes, if you don't have them all you can use pre-ground powders. If this is the case, just reduce the amount the recipe says by half. For example, 2 tablespoons of cumin seeds equals 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well.
A Basic Masala
Curry Powders -
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