Garam Masala Spice Mix Recipe
Garam Masala is often used in Indian cooking. It's a blend of several Indian spices like cumin, cinnamon and turmeric. It takes a little time but it's so worth it. The result is so much more fragrant than the store-bought jars. It is used in a variety of Indian dishes, such as Tandoori chicken, palak paneer, dahls (lentils) and my Tandoori glazed roasted white seabass.
Masala in Urdu means "paste" and garam means "hot", and oh boy, believe me, it's full of spices!
Yields: 1 small jar4 cloves
3-½ tablespoons black peppercorns
2 tablespoons cardamom seeds, pod shells removed
6 tablespoons cumin seeds
2 cinnamon sticks, broken in half
In a wok, over high heat, dry roast and constantly stir cloves, black peppercorns, cardamom seeds, cumin seeds and cinnamon sticks. Remove the wok from the stove.
Place the spice mix in a grinder (I use a coffee grinder that I use exclusively for my spices), it should be finely ground. Sift through a strainer. Set aside until cool.
Fill in an airtight metal tin. Store in a cool, dark, dry area for up to 6 months (don't forget to label your food with the date). We make so much Indian food though, that we have to prepare a batch of garam masala once every week!
This spice mix is very inexpensive if you buy all the spices at an Indian store. It can cost a lot more if you buy it at Safeway or Whole Foods.
Chiles are not in the authentic garam masala. It's just the way I prepare our spice mix, sometimes. If you want to make authentic garam masala, stick to the main ingredients such as cardamamom, black pepper, cumin, coriander, cinnamon and cloves.June 11, 2009.