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| garam masala |
Garam masala is a blend of ground spices which is common in North Indian and other South Asian cuisines. This easy-to-make spice powder is the heart of most Indian dishes. A combination of different spices and it probably has as many recipes as there are Indian families, here is a basic one. Once you get the feel for the taste it gives your cooking then experiment and alter it to suit your needs.
Garam masala is the best made fresh just before you begin cooking. But if you have not got the patience (like me!) then prepare and store for several months in an air-tight container and keep it in a cool & dark place.
Ingredients
Cumin 10 gm
Coriander 10 gm
Black pepper 10 gm
Cardamom 10 gm
Cinnamon 7 gm
Nutmeg aril 2 gm
Nutmeg 3 pieces
Cloves 4 gm
Crushed bay leaf 4 pieces
Method
Heat a pan with heavy skillet on a medium flame and
gently roast all ingredients (leave cardamom in its pods till later) except the
dry ginger till they turn a few shades darker and stir continually. Do not try
to speed up the process by turning up the heat as the spices will burn on the
outside and remain raw on the inside so please keep patience.
When the spices are roasted and u can get the smell then
turn off the heat and let them to cool.
Once cooled, take out the cardamom seeds from their skins
and mix them back with all the other roasted spices.
Grind them all together to a smooth powder in a clean and
dry grinder.
Store it in an airtight glass container in a cool and
dark place. For 3 months it can be used.
