Garam Masala recipe
“The perfect spice for curries and other Indian cuisine, easy to make yourself, then it will always be fresh and flavourful”
Although you can buy ready made Garam Masala there really is no substitute for making it yourself. Incredibly aromatic, it's used throughout Northern India in all types of dishes, from appetizers and soups to main courses. For traditional North Indian and Moghul cooking this spice blend is indispensable.
This recipe keeps for approximately 3 months to be at its best, so if you have a few minutes spare knock up a small batch (depending on how many curries you'll be having in 3 months), store in an airtight glass jar, and it's ready for when you need it.
Once you've made it yourself for the first time you'll never go back to ready made.
- You will need a heavy bottomed frying pan or skillet for dry frying the spices.
- Put the peppercorns, cardamom seeds, coriander seeds, cumin seeds, cinnamon pieces and whole cloves into the pan over a medium heat. Don't be tempted to use a higher heat to hurry things up because it will prematurely cook the spices leaving the insides undercooked.
- Toast the spices stirring occasionally until they have turned several shades darker than the original mix. They should also be giving off a sweet smokey smell when cooked properly (after about 10 minutes).
- Transfer the mixture to a mortar & pestle, spice mill or grinder and grind to powder. (Hint: you may not want to use your coffee grinder unless you want your next batch of coffee beans to taste distinctly curry like.)
- Once the spices are powdered add the grated nutmeg and mix together well.
- Use immediately or store in an airtight glass jar in a cool place for up to 3 months.