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A Quick And Easy Garam Masala Recipe

 

garam masala for British Indian restaurant (BIR) curries

Large batch of my garam masala roasting in a pan

INGREDIENTS 3 tablespoons coriander seeds 3 tablespoon white cumin seeds 1 inch piece cinnamon stick or cassia – broken into pieces 8 cloves 4 black cardamom pods 1/2 teaspoon fenugreek seeds (optional) 2 tablespoon black peppercorns 2 dried bay leaves Method Place a frying pan over medium heat. Add the spices and dry fry for about 30 seconds. Be sure to move the spices around in the pan so that they roast evenly. Remove from the heat and grind to a fine powder in a spice grinder or pestle and mortar. That’s it… Easy!

6 Responses to “A Quick And Easy Garam Masala Recipe”

  1. Neville says:

    Hi Dan

    I am one of your most ardent fans and do not miss a sinngle post of yours. Why does this quick and easy GMP recipe posted on 4th July2012 not figure in the archives for July 2012. I got it as a link to your recipe for prawn puri posted on 11th July 2012.

    Thanks and regards

    Neville

  2. Dan Toombs says:

    Hi Neville

    Thank you very much for the nice words. I’m really glad you like my recipes!

    To answer your question, I wrote this recipe as a special page. It didn’t go out on my daily blog. I just link to it when a garam masala is required. :-)

    Dan

  3. lou says:

    Hi, I’m a bit confused. I do make my own garam masala, have done for years, but its nothing like this one. I know all blends vary but this seems to not contain the ‘warming’ spices that I thought were pretty vital. It seems more like a curry powder. I dont like to question people who go to the trouble of writing a very good blog but as I’m about to try a number of these recipes I’m not sure whether I should go with my spice mix or mix up this new one as it is so fundamentally different? I use one based on a Madhur Jaffery recipe which contains lots of cardamom, black cumin, cassia, cloves, nutmeg and peppercorns. I know bought mixes regularly contain coriander and cumin but I was under the impression these were just cheap fillers? Mine is very strong, I never use more than a couple of teaspoons, so you can see my problem. Thanks in advance for any advice.

    • Dan Toombs says:

      Hi Lou

      I totally agree with you and thanks for commenting. I really want to get people into the kitchen and cooking great curries without being scared of the spices. On my site you will find other garam masala recipes that have a lot more of the warming spices you speak of. I also posted this video the other day which is a little more complex.

      You can view the video link here. http://www.greatcurryrecipes.net/2012/08/14/a-video-on-how-to-make-homemade-garam-masala/

      I hope this clears things up for you. When I make garam masalas for my family there is a lot more to them. This quick and easy garam masala is really just an introduction to roasting and grinding spices. I have realised through writing this blog that most people are not as obsessed with using spices in cooking as I am. :-) Give some people a long list of ingredients and they turn to the next page.

  4. lou says:

    Thanks for getting back to me. I cook for a number of people who dont cook for themselves and tho I do a lot of more traditional homestyle indian food I do get requests for restaurant style foods and my other half pointed me to your blog. To make sure that I get the flavour I’m going to mix up one of your masalas and then I’ll add a bit of my own at the end after tasting if I miss it. I make a lot of spice mixes, pretty much all of them in fact including chat masala and chinese five spice. Its a bit of a weird hobby I know but its better than buying pot pourri for the house lol. Thanks again

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