Make Your Own Garam Masala
Garam masala is the central spice combination in a huge number of delectable Indian dishes! If you want to experience the best of homemade Indian cuisine, making your own fresh batch of garam masala is a great place to start. This fantastic blend is at its very best when it's freshly made, adding a wonderful, rich flavor and fragrance to your food, but like most spices, it will keep for a while in an airtight container too.
"Photo by Holger Casselmann"
Homemade Garam Masala
- 4 tbsps coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 1/2 tsps black cumin seeds (shahjeera)
- 1 1/2 tsps dry ginger
- 3/4 tsp black cardamom, about 3-4 large pods
- 3/4 tsp cloves
- 3/4 tsp cinnamon, about 2 1-inch pieces
- 3/4 tsp crushed bay leaves
- Place a heavy skillet over medium heat and roast all ingredients, except the ginger, until they turn a few shades darker. Stir occasionally. Be patient, since you want a slow, even roast inside the seeds and outside. Once the seeds are a bit darker, turn off the heat and allow them to cool.
- Remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
- Grind them all together, to a fine powder in a clean coffee grinder (or with a mortar and pestle).
- Use it as you would regular garam masala! Store in an air-tight container in a cool, dark place. It should last for several months.