Homemade Garam Masala
An aromatic homemade garam masala made by gently toasting and grinding whole coriander, cumin, cardamom, cassia and other warming spices.
Ingredients
- 25 g coriander seeds
- 18 g cumin seeds
- 6 g black peppercorns
- 5 g fennel seeds
- 5 g green cardamom seeds removed from about 20 to 25 pods
- 5 g cassia bark broken into small pieces
- 3 g whole cloves
- 2 g mace blades
- 1 Indian bay leaf optional
Instructions
- Open the cardamom pods, remove the dark seeds and measure 5g. Discard the husks.
- Heat a dry, heavy based frying pan over low to medium heat. Add the coriander, cumin, peppercorns, fennel, cassia and optional Indian bay leaf.
- Toast for 2 to 3 minutes, shaking frequently, until warm and fragrant but not smoking.
- Add the cardamom seeds, cloves and mace. Toast for another 45 to 60 seconds, moving the spices continuously.
- Tip everything onto a wide plate and leave for about 15 minutes, until completely cool.
- Grind to a fine powder in batches. Sieve and regrind any coarse pieces if preferred.
- Transfer to a clean, dry airtight jar. Label and store in a cool, dark cupboard.
Notes
- Start with ½ to 1 teaspoon in a curry serving four, unless the individual recipe specifies another amount. - Add near the end of cooking to preserve the blend's aroma. - Use within eight weeks for the best flavour. - If the spices smoke while toasting, remove the pan from the heat immediately.
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