Garam Masala

Posted on 1 Sep 2011 in sauces, etc.

There are many variations of garam masala, it’s just a matter of finding the one that works for you. I like this combination, but you can add star anise, fennel, bay leaves, caraway…

1 tbsp coriander seeds
1 tsp black peppercorns
1 tbsp cumin seeds
½ tsp cardamon seeds
½ nutmeg
1 tsp mace
½ cloves
2 cinnamon sticks
1 tbsp mustard seeds
1 tsp whole fenugreek

Grind all the spices together in a coffee grinder, store in an airtight jar.  Add towards the end of cooking or sprinkle onto meat, fish, vegetables or yoghurt.  Buy whole spices in small batches, dry roast them first when using in recipes, then grind or use whole, this brings out the flavour.  I keep my spice blends in old dark glass  pill bottles.