If like me cooking Indian food is a favoured pastime of yours, then making masala spices is a must! It's easy to do and you can make them as hot and spicy or as light and mild as your taste buds prefer. Below is a milder version. (See the bottom of the page for other recipes)
What You'll Need: (makes about 7-8 tablespoons)
4 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp black peppercorns
1 tbsp ginger powder
8-10 green cardamom pods
2 tsp grated nutmeg
2 tsp cloves
2 tsp allspice berries
3 inch stick of cinnamon
5-6 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store this garam masala mix in an airtight container and out of sunlight. Use within 3 months before making a fresh lot.
Note: Before grinding, you can dry toast the whole ingredients for a few minutes over a medium heat for even more flavours and aromas. Click here to read more about toasting and grinding. (Link opens in new window)
Note: I tend to use a lot of whole spices in my masalas, but not everyone has them available. If not, you can use pre-ground powders and reduce the quantity the recipe says by about half. So, if it says 2 tablespoons cumin seeds, you use 1 tablespoon ground cumin. Reduce any others you don't have whole by half as well.
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