Some popular spices for garam masala

Experiment with your garam masala and make it your own.

Did you know that no self respecting Indian chef cooks with curry powder? Curry powder was first introduced in Britain as a way of selling the flavours of India on a massive scale. Many substandard Indian restaurants still use curry powders to create their dishes. Personally I do make a couple homemade curry powders from time to time just for ease but if I am entertaining guests, my curry powders aren’t allowed anywhere near the food!

The reason is that once the spices are roasted and ground, they tend to lose their flavour very quickly. My feelings towards curry powders also applies to those little jars of garam masala powder sold in the super market. Garam masala is one of the most important spice mixtures used to brighten up Indian food. Mass produced garam masala that has been sitting in a jar for months just won’t deliver!

Following are three different garam masala mixtures that I have been using lately. These aromatic spice blends are best when left whole and the roasted and ground on the day you use them. Whole spices stored in airtight containers in a cool dark location should keep their flavour for months.

Garam masala is generally used as an uplifting flavouring at the end of cooking. A tablespoon of roasted and ground masala powder sprinkled over your favourite Indian food before serving will help make a great dish into an amazing dish.

Feel free to experimenting with the measures. Creating the best spice blend is a real art that will be improved as you play with the different flavours to create a mix that is truly your own.

INGREDIENTS for garam masala mixes that are going to impress!

Garam Masala from Delhi

Total preparation time: 15 minutes
Makes 500g / 1 lbs of whole spice mix

200g (2 cups) cumin seeds
75g (1 cup) coriander seeds
75g (1 cup) black cardamom seeds
50g (2/3 cup) black peppercorns
60g (2/3 cup) dried ginger finely chopped

Preparation Method
Mix and then store all of the whole spices in an airtight container. When you are ready to use them, heat the required amount in a dry frying pan over high heat until the spices begin to smoke. Allow to cool and then grind to a powder in a spice grinder or pestle and mortar.

The Punjab Spice Mix

Total preparation time: 15 minutes
Makes 500g / 1 lbs of whole spice mix

200g (2 1/4 cups) green cardamom pods
125g (1 cup) cumin seeds
125g (1 cup) black peppercorns
10 two inch long cinnamon sticks broken into small pieces. (You could substitute two large pieces of cassia bark.
20g (1/4 cup cloves
2 nutmegs grated

(See preparation method above)

Deluxe North Indian Blend

75g (2/3 cup) black peppercorns
75g (2/3 cup) black cardamom seeds
125g (1 1/4 cup) white cumin seeds
50g (1/2 cup) green cardamom pods
50g (1/2 cup) coriander seeds
50g (1/2 cup) fennel seeds
10 two inch long cinnamon sticks broken into small pieces. (You could substitute two large pieces of cassia bark.
25g (1/4 cup) mace
30g (3 cups) dry bay leaves
60g (2/3 cup) dried ginger finely chopped
2 nutmegs grated

(See preparation method above)

Garam masala is so much better when homemade!

There is no right way to make a good quality garam masala! I have yet to find two recipes the same. Have fun – use these recipes as a starting point and then taylor them to your own individual tastes.