Garam Masala is an Essential Ingredient for Many Indian Curries
Looking for a great garam masala recipe?
Store bought garam masalas simply do not stand up to homemade garam masala recipe. You will want to make a lot to keep on hand in your Indian larder cupboard!
Believe me – I’ve tested a few. This garam masala recipe was taught to me by a friend back in my university years and I’ve been making it ever since.
You may be interested to know that garam means ‘HOT’ and masala means ‘mixture of spices.’ This garam masala recipe definitely is an amazing hot mixture of spice.
Garam masala is usually added to meals at the end of cooking just to add that little bit of flavour that often makes the difference between great and absolutely amazing.
This recipe asks for 10 different spices. These are all essential spices for many Indian curry recipes so stock up so that you always have them on hand. Whole spices last for months if not years when stored in a cool dark location.
I tend to make a very large batch of garam masala so that I always have it on hand. After all, if you are going to the trouble of cooking and preparing the spices, you may as well do a large batch. It keeps for months though my spice masalas usually get used within a month.
Don’t take too much time getting the measures right. A little less of one ingredient or a little more of one you really like will simply give the recipes your own personal touch.
You will love this garam masala recipe!
6 heaping Tablespoons coriander seeds
10 heaping Tablespoons cumin seeds
5 teaspoons black peppercorns
4 heaping Tablespoons fennel seeds
3 teaspoons cloves
1 3″ piece cinnamon stick
5 dried bay leaves
The seeds of 20 black cardamoms
1 teaspoon ground ginger
2 large pieces of mace
Place all of the ingredients except the ground ginger into a dry frying pan. Place over high heat until the ingredients begin to smoke slightly. Be sure not to let them burn by pushing the spices around to toast them equally on all sides.
The room will fill with the amazing aroma of the spices and you may have a couple of neighbours knock on your door to see if they can come to dinner.
Once the spices are toasted, pour them into a dry bowl to cool completely.
I used to insist on grinding the spices into a fine powder using a pestle and mortar but it’s a lot of work. When I was taught this recipe a was told that this manual labour brings out the flavour.
I have since tried the recipe using a mortar and also my handy electric spice grinder and cannot taste the difference.