Garam Masala
Spice mix used extensively in Indian and Pakistani food
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Recipe Source: This recipe comes from a cookbook called The Compelte Asian Cookbook by Sharmaine Solomon. I've had this book for about 15 years and I've used it more than any other cookbook I've ever owned. This recipe is an old favorite that I've been cooking for years. There are many versions of garam masala, some using hot spices, such as pepper, and others only the fragrant spices. Here are some combinations to choose from according to your own personal taste. Made from good quality spices and stored airtight, garam masala will keep its flavous and fragrance for months. You will need: an electric spice grinder No. 1 Garam Masala Ingredients 4 tablespoons coriander seeds 2 tablespoons cummin seeds 1 tablespoon whole black peppercorns 2 teaspoons cardamom seeds (measure after removing pods) 4 x 7½cm (3 inch) cinnamon sticks 1 teaspoon whole cloves 1 whole nutmeg Method In a small pan roast separately the coriander, cummin, peppercorns, cardamom, connamon and cloves. As each one starts to smell fragrant turn on to a plate to cool. After roasting, peel the cardamoms, discard pods and use only the seeds. Put into electric spice blender and blend to a fine powder. Finely grate nutmeg and mix in. Stor in glass jar with airtight lid. No. 2 Fragrant Spice Garam Masala Ingredients 2 teaspoons cardamom seeds (measure after removing pods) 3 x 7½cm (3 inch) cinnamon sticks 1 teaspoon whole cloves 1 teaspoon mace blades, or ½ nutmeg, grated Method Roast spices (except nutmeg, if used) separately and grind in a blender or with a mortar and pestle; add grated nutmeg, if used. No. 3 Kashmiri Garam Masala Ingredients 2 teaspoons cardamom seeds (measure after removing pods) 1 teaspoon black cummin seeds 1 teaspoon whole black peppercorns 2 x 5cm (2 inch) cinnamon sticks ½ teaspoon whole cloves ¼ whole nutmeg, grated Method Roast spices (except nutmeg) separately and grind to a fine powder. Add grated nutmeg. Store airtight. |